- 1 pastured cut up chicken*
- virgin coconut oil, melted
- 1 egg
- salt and pepper to taste
- 1 cup whole grain flour
- ½ cup finely grated unsweetened dried coconut
Preheat oven to 350.
Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.
Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.
*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.
Recipe submitted by Linda, Wellington, TX
Published on June 28, 2008
(43 votes, average: 3.51 out of 5)
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