Chicken Parmesan (hold the Parmesan)

My chicken breasts were thin to start with so I did not flatten them down to make them thinner. However, if you do have thick ones you may want to lay the breasts out, cover with a piece of plastic wrap, and pound with a meat mallet until about ½ in thick.
In a bowl, whisk the eggs and coconut milk together. In a separate dish (I use a pie plate), mix all dry ingredients together.
Heat the coconut oil (enough to cover the bottom of the pan) over med-high heat in a large pan. Once the oil is heated, start dipping the chicken. First, dip into the egg mixture, and then place in the dry mixture, turning to coat well. I like to double dip mine for a thicker crust, so I repeat this step with each piece. Place the chicken into the heated oil. I usually cook the chicken on each side for 4-5 minutes, until the crust has browned. The crust is a little delicate. I over cooked a few, and on those the crust fell off easily. The ones that were golden brown (not dark brown) held together well. Serve over spaghetti squash with your favorite marinara sauce (our favorite is homemade).

prep time:
cook time:4 min
ready in:
  • 4 Lg Chicken Breasts
  • 3 Eggs
  • 1/4 cup coconut milk
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 TBS garlic powder
  • 2 tsp oregano
  • Salt/pepper to taste
  • 3-4 TBS coconut oil