Saturday, February 22, 2014

Coconut Chicken Tenders

Thanks to Carol Miller in Pennsylvania for this recipe!
(Gluten free, sugar free)
4 servings
1 1/2 lbs. natural chicken breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour or gluten-free flour
1/2 tsp. Celtic Sea Salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. paprika
1/3 cup coconut oil
1 egg beaten
Dipping Sauce:
Dijon mustard and honey. Blend to taste
Preheat oven to 400 degrees.
Beat egg in a medium bowl. Mix coconut, coconut flour, and spices in a separate flat pan. Dip chicken strips one at a time in egg, then dredge in coconut mixture making sure there is a nice thick coating.
In a large skillet, heat coconut oil over medium high heat. Place chicken strips in the oil & fry till browned on both sides. Transfer strips to a (parchment paper lined cookie sheet for easy clean-up) and place in oven. Cook until chicken is cooked through (about 6 to 9 minutes, depending on the size of your strips).
Mix Dijon mustard and honey (2 parts mustard and 1 part honey, but do it to taste). Dip the strips in honey-mustard and enjoy. (Equally as good without dipping sauce).