1 lb chicken breast
2 cups corn flakes
2 eggs
1 tsp. curry powder
2 tbsp. coconut oil

Cut the chicken breasts up into nugget-size chunks, season with salt and pepper.

Place the corn flakes in plastic bag and crush the flakes into small pieces, then transfer onto a big flat plate. Whisk the eggs up in a bowl with the curry powder.

Dip each chicken piece into the egg mixture and the roll in the corn flakes.

Heat the oil in a large pan, and fry the chicken for 2-3 minutes each side. Once cooked through and browned let them drain on paper napkins before serving.

Store in the fridge for up to 4 days

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