Coconut Chicken Parmesan

I have always LOVED Chicken Parmesan!!! One of my all time favorites! This by far is my best recipe for fried chicken! My boys ate every single piece of chicken and asked for seconds, which has become rare for some reason!

If you ever miss Italian foods, this is a good alternative, and even if you were never a pasta person, you might like this one.

I will be making a bigger batch this weekend and test how they handle in the freezer! The Ingredients:

1 Package of Chicken Breasts (mine had 4)
1/2 cup of coconut flour (I did not measure!)
1/2 cup of Arrowroot (I did not measure!)
Spices (garlic powder, oregano, pepper, onion powder)
3 eggs (4 eggs if not consuming dairy)
1 TBSP heavy cream (if consuming dairy!)

The Directions:

Put 1-2 cups of coconut oil in a large skillet or fryer and turn on medium high heat.

If using chicken breasts, butterfly them and pound slightly with meat hammer or flat side of heavy spoon until about ½ inch thick. If using chicken strips, this is not necessary.

Beat eggs with heavy cream (if using) in a medium sized bowl.

On a large plate or dish, combine coconut flour, arrowroot, and spices and mix well.

Dip the chicken into the egg mixture and then into the flour/arrowroot mixture until well coated.
Put directly into hot oil and cook, flipping once, until both sides have browned and chicken is cooked (about 4 minutes per side on my stove).

We served our chicken with spaghetti squash and sauce.

*Feel free to add cheese, if you would like!

ENJOY!!!!