Almond Coconut Crusted Paleo Chicken
  1. Crack egg into bowl and mix with Dijon mustard, cayenne/chili pepper, sea salt and garlic powder. Whisk together.
  2. Coat the chicken in the batter you just made on both sides, completely covering the chicken.
  3. Take equal parts ground-up almonds and shredded coconut, with another pinch of sea salt, and mix it all together.
  4. Spread the coconut/almond mix, and dredge it over all sides of the chicken.
  5. ake at least 1/2 inch of the ghee and place it in a pan that has already been preheated to medium-high heat.
  6. Place the chicken in the pan, making sure you hear the chicken sizzle as it comes into contact with the oil. Let cook for about 2-3 minutes on each side of the chicken, waiting until it is a nice golden color before flipping.