Coconut Crusted Tenders with Salsa
1 Cup Pineapple (Diced)
1 Tomato (Diced)
1/2 Red Onion (Minced)
1/2 Small Jalapeno (Finely Diced)
1 Tbsp. Cilantro (Chopped)
1 Lime (Juiced)
Pink Sea Salt & Black Pepper
4 Chicken Thighs (Skinless and Boneless)
3/4 Cup Coconut Flour
1 Tsp. Black Pepper
1 Tsp. Pink Sea Salt
1 Tsp. Cayenne Pepper
2 Tbsp. Ghee
Step 1 – Salsa
Mix all the ingredients in a medium bowl. Set aside for 10 minutes to allow the flavors to blend.
Step 2 – Tenders
Add the flour and spices to a mixing bowl and combine. Place to one side.
Place the chicken thighs on a chopping board and cover with clear wrap or waxed paper. Using a meat mallet or heavy object, hammer the thighs flat. Cover each side of the thigh in the coconut mix.
Heat a large fry pan on medium heat. Once warm, add ghee and allow it to melt. Add coconut covered chicken thighs and fry for 5 minutes on each side or until golden and crispy.
Top the chicken with the salsa and serve with a lemon wedge and side salad.
(Makes 4 Serves)