Name: Coconut Crusted Chicken with Peanut Dipping Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2-3 Skinless, Boneless Chicken Breasts, thinly sliced or pounded; 1/4 cup rice flour; 1/4 Cup + 2 Tablespoons Unsweetened Coconut Shreds; 2 Eggs; Splash of Milk of Choice; Salt & Pepper; 1/4 Cup Peanut Butter; 1 Tablespoon Rice Wine Vinegar; 1/2 Tablespoon Maple Syrup; 1 Tablespoon Ginger, minced; 1 Teaspoon Tamari (or soy sauce if not gluten-free); 2 Tablespoons Water; 1 Teaspoon Chili Sauce

Ingredients

Scale

2–3 Skinless, Boneless Chicken Breasts, thinly sliced or pounded
1/4 cup rice flour
1/4 Cup + 2 Tablespoons Unsweetened Coconut Shreds
2 Eggs
Splash of Milk of Choice
Salt & Pepper

Sauce Ingredients:

1/4 Cup Peanut Butter
1 Tablespoon Rice Wine Vinegar
1/2 Tablespoon Maple Syrup
1 Tablespoon Ginger, minced
1 Teaspoon Tamari (or soy sauce if not gluten-free)
2 Tablespoons Water
1 Teaspoon Chili Sauce

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Instructions

Preheat oven to 400 degrees.
Set out three hollow bowls and add the flour, whisked eggs, and coconut flakes. Season the flour with salt and pepper.
Coat the chicken with the flour, followed with dipping into the egg mixture and finally coating with the coconut flakes.
Place onto a lined baking sheet. Continue the steps until all your chicken is coated.
Bake for 15 minutes or until cooked through.
Combine all sauce ingredients in a medium-size bowl and mix well.
Leftover sauce can be refrigerated for a few days.

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