Thursday, June 19, 2014

simple paleo - paleo fried coconut chicken with brussel sprouts

paleo coconut chicken with brussel sprouts

This dish is delicious and a real hit with the kiddo! 

I used to use chicken breasts for this recipe but it would sometimes come out drier than I like. When I switched to using boneless chicken thighs it would come out juicy and more flavorful

Also, I used ¨Lets Do Organic¨ coconut flour found at Whole Foods but I believe any organic coconut flour brand will do the job. 

Preparation: 10 minutes 

Cook: 30 minutes

Serves 4 


1 pound of organic boneless chicken thighs (cut into small parts)

1/2 cup of coconut flour 

2 eggs

1 teaspoon of sea salt 

2 tbsp of organic coconut oil 


1. In a large skillet, heat oil on medium.  

2. Mix coconut flour and sea salt into a bowl. 

3. Beat the 2 eggs in a separate bowl.

4. Dip chicken thigh into the egg and then roll into the mixture. 

5. Place chicken into the hot oil, 1/2 inch apart.
6. Pan fry the chicken about 5 minutes on each side until fully cooked. 
Click here for the Brussel Sprouts recipe

RAWR like a cavewoman and Enjoy! 

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