Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.
2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed Instructions Checklist Step 1 Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
Step 2 While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
Step 3 Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
Step 4 Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
Step 5 Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
Step 6 Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.
Nutrition Facts Per Serving:
663 calories; protein 43.7g; carbohydrates 20g; fat 45.7g; cholesterol 167.5mg; sodium 560.3mg.
Studies show that people who eat the most fish have a lower risk of several conditions, including heart disease, dementia, and depression
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