- ½ cup small coconut flakes
- 1 cup bread crumbs
- 2 tablespoons parsley, dried or fresh
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ ground pepper
- 1 dash cayenne pepper
- 1 egg
- 1/2 cup yogurt, mixed with enough milk to make it runny
Wash chicken thighs and pat dry with paper towels. In a large bowl, mix all the dry ingredients together.
Beat yogurt and egg together. Coat chicken thighs in egg/yogurt mixture and coat with bread crumb mixture.
Heat the coconut oil in a large skillet and fry chicken until golden on both sides, takes about 15 minutes to cook fully. Drain on paper towels and serve immediately.
Recipe submitted by Pat, Holly, MI