Coconut Flour Chicken Strips
Coconut Flour Chicken Strips:
If you’re one of the thousands that have given up gluten, but still miss some of those childhood favorites, here is an excellent and easy recipe to have breaded chicken strips!
1 fresh or defrosted chicken breast thinly sliced (1/4 inch slices to minimize cooking time)
splash of almond milk (or milk of choosing)
1/4 coconut flour
1 tsp dried basil leaves
1 tsp parmesan cheese
salt and pepper to taste
coconut oil for frying
The basil leaves and parmesan are simply the flavoring I decided to use. Other dry spices or ingredients could be substituted.
Beat egg in small bowl and add a splash of milk. Mix thoroughly. Set aside.
Mix all dry ingredients (including cheese) in larger bowl and toss about.
Take your chicken breast slices and dip in egg mixture. Immediately cover in flour mixture. For best results dip a second time in egg mixture and a second time in flour mixture. Leave the chicken slices in the flour mixture once coated.
Heat coconut oil in skillet or non-stick pan. You may use as much as half a cup of coconut oil, as the flour will absorb a lot of the oil upon contact. Once oil starts to crackle place all chicken strips in pan. You may need to add more coconut oil if all is absorbed. Cook about 5-7 minutes on each side. Keep your flipping to a minimum, as the flour coating is delicate.
Once all strips are a nice brown serve up immediately!