Keto Coconut Crusted Chicken
Creamy coconut milk and lime flavor up boring chicken. A touch of sriracha and Swerve adds a sweet kick to this keto crusted dish ready and on the table in under 30 minutes.
Ingredients
- 2 cups shredded unsweetened coconut
- 1 tsp lime zest (from 1 lime)
- 14 ounces full fat canned unsweetened coconut milk (1 can)
- 2 tbsp sriracha
- 1 tbsp Swerve brown sugar
- 1/2 cup xanthan gum
- 2 tsp lime juice (from 1 lime)
- 1.5 cups grapeseed oil
- 1 lb chicken (dark or white)
- 1 tsp salt
Instructions
- Cut chicken into 1 inch cubes and set aside.
- Place shredded coconut in a medium bowl. In a separate bowl, combine lime zest and salt. Rub mix together until it smells like lime.
- In another bowl, combine coconut milk, sriracha, and Swerve, stirring until well combined. Transfer 1/2 of the coconut milk mix to a medium bowl. Add xanthan gum and stir to combine. With the remaining coconut milk mix, add the lime juice. This will be the dipping sauce- set aside.
- Heat 1/4 of oil in a skilled over medium heat. Coat chicken in xanthan-coconut milk mix, and then coat in all sides with shredded coconut. Add chicken and cook until golden brown, about 3 minutes per side.
- Transfer chicken to paper towel-lined plate and sprinkle with lime salt. Serve with dipping sauce.