coconut chicken

1  serving		whole chicken cut up
1  cup		olive oil
1/2  cup		coconut oil
1  cup		unsweetened coconut
1  cup		coconut flour
2		eggs beatens
1/2  cup		almond milk
1  teaspoon		almond extract
1  teaspoon		vanilla extract
3/4  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the coconut chicken ingredients. The serving size for any ingredient in coconut chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

preheat oven to 400. Spray a large baking sheet with Pam. Set aside.
Prep large skillet with olive oil and coconut oil.
cut up chicken into 8 pieces ( I cut the breast into 4 ) wash in cold water.
in a shallow pan or bowl mix coconut flour, coconut and salt, set aside.
In another bowl mix eggs, almond milk, vanilla and almond extract beat well.
roll chicken in egg mix then coconut mix coating well, lay on plate, once you have them coated heat skillet (to test temp drop a little egg mix if fry up fast oil is ready) lay chicken in slowly and let brown then flip.
once brown on both sides place on baking sheet and place in oven for 40 minutes. till biggest piece reaches temp. around 180 for poultry.