Everyone loves the always delicious fried chicken. But unfortunately, these days it is almost impossible to enjoy a fried chicken bucket without feeling guilty, due to all the health problems that are related to trans fats, the imbalance of omega-3 to omega-6, and all the scandal that it is done with the chickens of concentrated animal feeding operations (CAFO, for its acronym in English).
6 chicken breasts or organic thighs
4 organic eggs of free range chickens
1/2 cup almond flour
2 tablespoons fresh parsley or 1 tablespoon dried parsley
1 tablespoon dried garlic
2 tablespoons of coconut oil
Beat the eggs in a shallow bowl.
Combine the almond flour, parsley and garlic in a large dish. Mix well.
To prepare the chicken, bat a breast in the beaten eggs, remove it and cover with the almond flour mixture. Cover both sides.
Heat the coconut oil in a large skillet over medium heat and add the chicken. Sauté each side until it turns brown, it takes about 5 minutes.
Remove from heat and place on a paper towel to cool.
Continue with the rest of the chicken.