Instructions

Preheat oven to 350° F.

Trim the chicken breasts. Cut them in half if they are very large, season both sides with kosher salt and set aside.

Put almond flour and shredded coconut onto two separate plates.

Beat eggs with 2 teaspoons of water in a bowl.

Coat each piece of chicken in almond flour shaking off excess then dip into egg wash.

Allow the excess egg to drip off and then place into the shredded coconut making sure to coat both sides well.

Place the coated chicken pieces onto a cooling rack set over a sheet pan.

While the chicken pieces are setting, heat 1/8″ oil in a large saute pan.

Test the oil with a wooden spoon. When it is hot enough you will see tiny bubbles forming on the spoon.

Carefully place the chicken pieces into the oil leaving some space in between them.

Cook the chicken pieces for a few minutes until golden on the bottoms. Flip them and cook on the second sides until they are golden.

Set the golden fried chicken onto a stoneware dish or rimmed baking sheet. Place in preheated oven and continue cooking until the center of the chicken registers 160°F on an instant read thermometer.

While chicken is cooking heat 1 cup of Luigi Del Conte Caribbeano Simmering Sauce in a small pan and prepare sides.

When the chicken is done serve immediately with heated sauce and accompaniments of choice.