Updated: Oct 28, 2018
Well I'm irish and therefore I love a typical... Traditional... irish meal - like a spice bags... Oh come on its the bacon and cabbage of the Irish millennial.... Biggest problem with loving that is a big lack of keto shredded Chicken on the market.. the slight coconut flavour off of this one kinda makes it feel a little bit Thai flavoured but it's my favourite chicken coating I've come up with and At least we're sticking with our Asian theme . Other batters that use cheese and pork scratchings to me take away from flavour!
450g of chicken - I use breast but thigh would be more traditional
1.5 cup shredded coconut (unsweetened)
1 Cup almond flour
2 Tbsp olive oil
1tsp crushed chilli
Roughly Dice into cubes or strips of chicken
Toss the chicken in olive oil
Whisk your eggs in a bowl
Mix the rest of your ingredients in a separate bowl
Dip your chicken in the eggs and then Into your dry mix
Place on a tray lined with Grease proof paper or a silicon mat
Bake in a pre-heated oven at 190c /375F for 20-25 minutes - make sure your chicken is cooked by cutting Into a piece and making sure there's no pink.
Macrowise this is pretty friendly you make roughly 3-4 servings depending on your appetite! The Macros are for 1 serving assuming you got 4!
Net carbs 3g