This snack from Issue 22 of Crush! magazine is quick and easy to make.
Difficulty – easy
Preparation time – 20 minutes
Cooking time – 7 minutes
400 g mini chicken breast fillets
4 egg yolks, beaten
Credé coconut oil
Sea salt to season
Dip the mini chicken breast fillets in the egg yolk and then in the desiccated coconut. Set aside to rest for 15 minutes.
Heat the Credé coconut oil in a pan and fry the fillets until golden brown. Drain on a sheet of roller towel and season with salt.
Serve with a sweet chilli dip as a snack or starter.