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Dianne Linderman created this incredible recipe by figuring out a way to incorporate coconut milk and coconut oil into the old “chicken and mashed potato” dinner scenario. Since coconut oil, as well as coconut milk, have numerous health benefits (along a delicious taste), this recipe became an instant hit!
Listen up to find out how to make your chicken brown and crispy on the outside, while perfectly cooked on the inside. Serve over mashed potatoes!
Here is what you’ll need:
♨ 8-12 pieces of dark meat chicken
♨ oat flour for dredging
♨ 2-3 tbsp organic virgin coconut oil
♨ 1 can of coconut milk
♨ garlic salt
♨ pepper
♨ Better Than Bouillon Base
Find out more about the benefits of coconut oil here: http://coconutresearchcenter.org/.
Check out Dianne’s cookbook Everything That Matters in the Kitchen and How to Become an Entrepreneurial Kid that will help you get your kids started on their path to success through entrepreneurship!

