Here is a relatively simple recipe involving chicken breasts that is quite tasty. This recipe as well as the photo on this page are credited 100% to Michelle Tam and Henry Fong of Nom Nom Paleo fame. I pulled this recipe from page 197 of Michelle’s cookbook Nom Nom Paleo – Food for Humans, which can be purchased directly from Amazon. Well, at least that is where I got mine. 😉
- 4 skinless, boneless chicken breasts
- 1/2 cup coconut flour
- 1 tbs. kosher salt
- 1/2 tsp. garlic powder
- freshly ground black pepper
- 2 tbs. ghee or fat of choice, plus more as needed
- 2 limes, cut into wedges (optional)
- 2 cups Spicy Pineapple Salsa (optional)
Sprinkle a few drops of water on the chicken and place it between two pieces of plastic wrap or parchment paper. Smash the chicken with a rolling pin, meat pounder, or small cast iron skillet until the chicken breasts are equally 1/2 inch thick.
In a large bowl, mix coconut flour, garlic powder, salt, and a little bit of freshly ground pepper. Dredge the chicken in the flour mixture and tap off excess.
Heat ghee over med-high heat in a large cast iron skillet.
Fry each chicken breast (one at a time), letting it cook undisturbed for 3 to 4 minutes before turning it over. Cook the other side for 3 to 4 minutes or until crisp and golder brown. Move the chicken over to a wire rack and tent it with foil while you cook the other chicken breasts.
Slice up the chicken breasts and serve with the lime wedges and spicy pineapple salsa.