Crispy Keto Coconut Chicken (Say that 3 times fast!)

FullSizeRender.jpg

Keto4Karboholics Coconut Crispy Chicken! Crispy and delicious! Tossed in a homemade sweet asian chili sauce.

Keto4Karboholics Coconut Chicken
3 Tenders: 403 calories, 24g fat, 45g protein, 2g carbs

  • Ghee for frying (can also use coconut oil)
  • 2 Tbsp Baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tsp cayenne pepper (optional)
  • 2 large eggs, lightly beaten
  • 2/3 cups of unsweetened coconut flakes
  • 1/3 cup almond flour
  • 1.5 lbs Chicken Tenderloins
  1. In a medium pot, add Ghee. Turn burner to medium and allow ghee to get nice and hot. The perfect temperature should be 365*F
  2. In a bowl mix baking powder, salt, pepper & cayenne pepper. Set aside.
  3. In a second bowl, add 2 eggs and lightly beat.
  4. In a third bowl add coconut flakes and almond flour.
  5. Take chicken and douse in baking powder mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all chicken(repeat if you want a thick coating).
  6. Once chicken is ready, check oil. 
  7. Once oil is hot enough, GENTLY add chicken one piece at a time to oil.
  8. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes.
  9. Gently remove golden chicken and set on a paper towel lined plate. Cook chicken in batches if all does not fit into pan. 
  10. If you'd rather BAKE instead of fry follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non stick foil or a baking mat. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through. Enjoy!

 

Sweet Asian Chili Sauce
5 calorie, 1g carbs, 0 fat,0 protien

  • ½ cup rice vinegar
  • 1 cup water
  • 2Tbsp Swerve
  • 1 tsp garlic powder
  • 1 tbsp liquid aminos
  • 2 tsp sriracha sauce
  • 1/2 tsp ginger
  • 1/8 tsp Xanthan Gum
  1. Combine the first 7 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
  2. Add the xanthan gum and mix it through. Let it cook for a couple of minutes to thicken.
Kassey Cameron2 Comments