2lbs of boneless chicken thighs (with or without skin is up to you, I used skinless)
1 cup of almond flour
¼ cup of coconut flakes
¼ cup fresh grated parmesan cheese (optional if dairy doesn’t bother you)
3-4 tbsp of coconut oil
Salt, pepper, cayenne, garlic powder, Italian seasoning, (this is all to your taste, I personally like a spicy kick so I add more cayenne and I like savory but 1tsp of salt is probably good)
Wash chicken leaving a little wet so it breading can stick to it, in large bowl or plastic bag mix almond flour, coconut flakes, parmesan and seasonings well; In a large frying pan heat coconut oil to medium high just until it barely starts to smoke. While you’re heating your pan take each piece of chicken and coat with breading generously all over. (This is where a bag would come in handy so all you’d have to do is shake it up). Once pan is ready add chicken and cook for approximately 2-4 minutes at medium to medium high heat (this depends on how your stove cooks and what kind of pan you are using, most importantly you want to fry the breading onto the chicken but you don’t want to burn it!) after you’ve fried the chicken on both sides turn heat to medium low – low and cover with foil leaving just a little space open to allow the chicken to breathe. Cook for 7-10 minutes turn chicken over and allow it to cook for an additional 5-10 minutes. Slow cooking the chicken this way allows it to stay moist and not get dried out. To ensure the chicken is cooked thoroughly cut into the largest or thickest piece and make sure it’s not pink or seems rubbery! After its done let it stand without the foil for about 5 minutes and it’s ready to eat!
