Sunday, June 24, 2012

Gluten Free Coconut Chicken Recipe

Gluten Free Coconut Chicken

2 lbs chicken tenders, slightly pounded
1 cup almond flour
2 eggs
1 cup shredded coconut
Canola oil
Apricot jam

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.


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