Coconut Chicken Strips

[sickchick]

Coconut Chicken Strips

Gluten, Soy, Dairy & Nightshade Free

Recipe inspired because my ex-boyfriend hated shrimp, I was dying for Coconut Shrimp-hence Coconut Chicken Strips:)

1 organic free range chicken (per person) cut into strips

1 garlic clove, pulverized then minced

3 large organic free range eggs

2 tb water

2 tb white rice flour

shredded coconut of choice (I used sweetened shredded)

1/4 ts kosher or sea salt

Preheat oven to 350F.

In a small mixing bowl beat eggs, add garlic clove, water, salt and rice flour. Set aside. In a flat baking dish (I use my pyrex pie dish) pour shredded coconut.

Spray a baking sheet with Pam.

Dip each strip of chicken in egg mixture, coating well, then dregde with shredded coconut and place each strip on prepared baking sheet. Continue until you run out of chicken, then bake for 25 minutes, until chicken is opaque in the middle.

I serve mine with jasmine rice and pineapple-mango salsa.

Enjoy!

[ShayFL]

This sounds yummy...bet it would work with shrimp too.

[sickchick]

[Cinnamon]

Oh, man I wish you would open a restaurant! In New Jersey!

[sickchick]

You are a Doll...

[ShayFL]

Like you I am having fund experimenting with the coconut. Have come up with a yummy custard desert with little cookies made from almond flour......yummy!

[imsohungry]

Dear Recipe Goddess,

I actually have all the ingredients for this dish already in my kitchen!

(Who knew I was such an exotic cook)?

I have everything...except for the pinapple/mango dip. (I'm not

even 100 percent sure I know what a mango looks like)

Obviously, a mango is a fruit, so any ideas for a yummy substitution

for the dip? I could try and get creative, but I'm afraid I'd ruin the

chicken.

Thanks in advance deary.

-Julie