How many cooking oils are in your kitchen right now? Go ahead, count them. Between canola, olive, avocado and sesame, you must have the best option for a pan-fried chicken recipe – the options are overflowing. But if you haven’t stocked up on coconut oil lately, you’ll taste the difference. Not only is refined coconut oil great for high-heat cooking, it leaves behind a layer of flavor that every chicken dinner needs. As if that wasn’t enough, this recipe covers cutlets in gluten-free coconut flour for a doubly delicious dish. Now you just have to make room in the pantry.
Serves 4
Ingredients
4 bone-in, skin-on, pasture-fed chicken breasts
2 large cage-free eggs
1 cup coconut flour
Kosher salt
1/4 cup refined coconut oil
Directions
- Remove skin and bones, saving for a stock or bone broth.
- Using a meat tenderizer, pound chicken breasts until 1/4-inch thick. Pat dry.
- Using a fork in a flat dish, scramble the eggs.
- In second flat dish, add coconut flour.
- In a cast iron or stainless steel skillet, heat half the oil over medium-high heat.
- Dredge half the chicken breasts in egg and then flour, making sure to coat thoroughly and evenly.
- Add breaded chicken to warm skillet and cook about 2 minutes. Flip and cook another 2 minutes.
- Check internal temperature and cook until thermometer reaches 150 degrees F.
- Remove cooked chicken and place on a plate. Tent the plate with foil.
- Add remaining oil to skillet and repeat steps 6 through 9.
- Let all chicken cool slightly before serving.
Healthy serving suggestion: Enjoy coconut oil chicken cutlets over spaghetti squash with red sauce or cold in a leafy green salad.
Savvy chef tip: Boneless, skinless chicken breasts are an alternative. However, choose the chicken intact is more cost effective and allows you to make a soothing broth for later.