Thursday, April 9, 2015

Coconut Chicken Tenders


Submitted by: Coco


1.5 lbs. chicken breast, skinless, organic, free-range
1 c. coconut, unsweetened, shredded, organic
0.5 c. coconut flour, organic
0.5 tsp. sea salt, unrefined and pure
0.25 tsp. black pepper, ground, organic
0.25 tsp. garlic powder, organic
0.25 tsp. paprika, organic
0.33 c. coconut oil, raw, extra-virgin, organic
1 egg, omega-3, cage-free, organic
2 tbs. dijon mustard, organic
1 tbs. honey, raw, unfiltered, organic


Preheat oven to 400°F. Beat egg in a medium bowl. Mix coconut, coconut flour, and spices in a separate flat pan. Cut chicken into strips, and dip 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 and fry until browned on both sides. Transfer the strips to a cookie sheet and place in the oven. Cook until chicken is cooked through (about 5 to 7 minutes, depending on the size of your strips). Mix Dijon mustard and honey (2 parts mustard to 1 part honey, but do it to taste). Dip the strips in the honey mustard and enjoy!

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