1 1/2 Cups Almond Flour
1 Egg
1 lb chicken breast
1 Tbsp Coconut Oil
1 Tbsp Coconut milk (unsweetened)
Seasoning of your choice (I used Paprika, Salt & Pepper, Garlic, and Onion Powder)

1 1/2 Cups Almond Flour 1 Egg 1 lb chicken breast 1 Tbsp Coconut Oil 1 Tbsp Coconut milk (unsweetened)

Preheat oven to 375

Slice your chicken into "tenders" strips.

Whip up egg and coconut milk.

Blend together your dry ingredients.

Put coconut oil into a baking dish and place in the oven until melted, remove from oven.

With each chicken strip drip into the egg mix and then into the flour mixture until it is nice and coated.
Place in the baking dish.

Bake for about 20 min or until chicken reaches 165. Breading should be golden and crispy.

I served this dish with some baked sweet potato fries and some grilled broccoli!