Kenyan Coconut-Crusted Chicken Bites with Spicy Avocado Dip
A flavorful kenyan snack perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb chicken breast, cut into bite
- sized pieces 1 cup unsweetened shredded coconut 1/2 cup almond flour 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon black pepper, freshly ground 1/2 teaspoon salt 2 large eggs, beaten Fresh cilantro leaves for garnish
Instructions
- In a shallow dish, combine the shredded coconut, almond flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to combine.
- In another shallow dish, beat the eggs.
- Dip each chicken piece into the egg mixture, then coat it in the coconut almond flour mixture, pressing gently to adhere.
- Heat a non stick frying pan over medium heat with some avocado oil. Add the coated chicken pieces and cook until golden brown and cooked through, about 3 4 minutes per side. Transfer to a paper towel lined plate to drain excess oil.
- Serve immediately, garnished with fresh cilantro leaves alongside the spicy avocado dip.
Chef’s Insight
The combination of coconut and almond flour creates a unique texture that complements the tender chicken perfectly.
Notes
This recipe is keto-friendly, high in protein, and low in carbohydrates.