Caribbean Coconut Chicken Strips

Crunchy: Caribbean Coconut Chicken Strips

Top tip: Increase your recipe size and make extras for next time to save yourself the prep work. Individually freeze before adding to a bag/container and putting them away in the freezer for up to three months.

INGREDIENTS

• 1 Chicken Breast, boneless and skinless, large
• 1 C gluten free Flour
• 2 Tsp Smoked Paprika
• 1 C gluten free Breadcrumbs
• 1 C Desiccated Coconut
• 2 Eggs, whisked
• Vegetable Oil

INSTRUCTIONS

1. Add the flour, salt, pepper, and paprika into a shallow dish or bowl and mix together. Into a second dish/bowl, add the whisked egg. In a third dish/bowl, add the coconut and breadcrumbs together and mix together.
2. Cut the chicken into strips. Cover each piece in the prepared flour, then the egg, then the coconut breadcrumb mix, making sure that each coat thoroughly covers each piece of chicken.
3. Heat the vegetable oil in a pan – enough to shallow fry the chicken (you could also deep fry the chicken as an alternative method). Once hot, add the chicken to the pan, ensuring that the pieces aren’t touching. If required, cook the chicken in batches. Cook each side until golden brown and the chicken is cooked through.
4. Remove from pan and sit on a wire rack so that any excess oil is drained. Once drained and slightly cooled, serve.

SERVE WITH

A green salad, coleslaw, or mango slaw.