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Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 0 minutes
Total Time: 20 minutes
Servings: 2


  • 2 medium chicken breasts
  • 2 medium eggs
  • 1/4 cup coconut flour
  • 1/2 cup unsweetened desiccated coconut
  • 1/4 cup nutritional yeast (optional)
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 3-4 tbsp coconut oil


  • Heat a large frying pan over medium heat and add 1 tablespoon of coconut oil
  • Whisk 2 eggs with 2 tbsp water in a large bowl and set aside
  • Slice each chicken breast into strips as thick as an index finger. Each breast should make 6 strips
  • Place the strips in the egg mixture to soak for a couple of minutes
  • Place all the dry ingredients in a separate bowl, and mix well
  • One at a time, move one piece of chicken from the egg mixture into the coconut mixture and coat fully, then transfer to the hot pan
  • Cook until browned, about 3 minutes per side
  • Work in batches of 4-6 at a time, adding more oil in between batches as needed
  • Sprinkle with extra sea salt and serve