An array of coconut chicken

coconut-chicken 2

photo and recipe credit:
  1. 4  skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon ground red pepper
  4. 1 cup rice flour
  5. 1 cup whole buttermilk
  6. 1 large egg
  7. 1 1/2 cups unsweetened flaked coconut
  8. 3 tablespoons coconut oil
  9. Sweet chile sauce (optional)


1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.



 Photo credit:


2 pounds fresh or thawed organic chicken wings or drumsticks (or desired amount)

1/2 cup coconut flour

1.5 tbsp yellow curry powder  OR  1/3 tsp Chili powder and the zest and juice of one lime

1.5 tsp Himalayan sea salt (or to taste)

3 eggs (free-range)

1.5 cups shredded unsweetened coconut



1. Pre-heat oven to 400 degrees. Rinse and drain chicken wings.

2. In a small bowl combine coconut flour, curry powder, and salt. Mix together with a small whisk or fork.

3. In a separate bowl, whisk eggs together. Fill a third, separate, bowl with the shredded coconut.

4. “Bread” one chicken wing at a time by following this sequence:

  • Lightly roll the wing in the coconut flour mixture.
  • Dip the wing in the bowl of egg.
  • Neatly roll the wing in the shredded coconut.