Tuesday, March 11, 2008

chicken strips

• 3/4 cup almond meal
• 2 cups flaked coconut
• 1/2 cup cornstarch
• 2 eggs
• 1 lb boneless skinless chicken breasts, cut into strips
• vegetable oil(for frying)
1 Combine almond meal with coconut in a pie plate or bowl.
2 Place starch in another pie plate or bowl.
3 Lightly beat eggs in another pie plate.
4 Dip chicken pieces in starch to coat lightly, shaking off excess, then in eggs, in starch again and back into egg then into coconut mixture.
5 Pour oil into a large skillet to a depth of 1 inch. Heat oil over medium heat until it registers 350 F on thermometer.
6 Fry 4 to 6 minutes or until golden and thourghly cooked, turning once; adjust heat as needed to prevent coating from burning.
7 Transfer chicken to paper toweling to drain.
8 Keep hot in a warm oven.
9 Repeat with remaining chicken.

adapted from recipes found on recipezaar.com for coconut chicken

1 comment:

Heidi@OneCreativeMommy.com said...

Thanks for this recipe. I'll be trying it this week and linking it up to my Gluten-Free Monday party at OneCreativeMommy.com.