Sunday, June 24, 2012
Gluten Free Coconut Chicken Recipe
Gluten Free Coconut Chicken
2 lbs chicken tenders, slightly pounded
1 cup almond flour
1 cup shredded coconut
Since you are handling raw chicken, it is important to set up all of our supplies before you handle any of the food. You will need 2 shallow dishes and a plate. Place the almond flour and coconut in one dish and mix it together. Beat the eggs in another bowl. Set out a large skillet and canola oil as well.
Take one chicken tender and coat it in the egg. Then coat it in the almond flour/coconut mixture. Place the coated chicken tender on a plate and then repeat until all of the tenders have been coated.
In a large skillet, heat a thin layer of canola oil on a medium heat. Fry in batches until deep golden in color, 3-4 minutes on each side. I serve the coconut chicken with some apricot jam. It is super tasty, and it is really simple.
This is one of my family's favorite recipes. It is inspired from a Rachael Ray recipe, but I adapted it so that it is gluten free. I have also made this recipe with Fiber One cereal crumbs. No matter how I make it, it is so good! I hope you and your family like it too.