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Coconut Chicken Strips

Coconut Chicken Strips While you can prepare whole chicken breasts with this recipe, using skinned, deboned, and sliced breasts allows for more even cooking and the trimming away of all unnecessary fat. The crust works very well with large shrimp as well. The coconut flavor achieved with this recipe is pronounced yet not overwhelming. Or, try our plain Chicken Strips recipe.

Most supermarkets carry boxed cornflake crumbs that save you having to crush cornflakes.  If you have cornflakes, you can place them in a clean bag or between sheets of waxed paper and crush them with a rolling pin.  Cornflake crumbs make a great crust for chicken breasts and taste great in a meal with corn on the cob or any other corn dish.

You can usually find large packages of skinned, deboned chicken breasts that have been individually frozen at a good price.  Otherwise, buying fresh chicken breasts and deboning them yourself allows you to save the bones to make your own stock. In addition, this recipe is scalable for larger meals.

Coconut flour can usually be found in bulk food stores and health food stores because it is a favorite of gluten-intolerant cooks. This flour has a wonderful pronounced coconut fragrance, but can be omitted from the recipe if unavailable in your area. Try to compensate by including coconut extract in the egg mixture.

2 chicken breasts, skinned, deboned, and sliced into strips

1 egg, beaten

1/8 cup coconut milk

1 smidgen coconut extract

1 cup cornflake crumbs

1 tbls coconut flour, optional

1/4 cup shredded coconut

¼ tsp ground pepper

¼ tsp kosher salt

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Preheat the oven to 350° F.  Brush a wire rack with oil and place it over a roasting pan.

The chicken can be slightly frozen when you slice it into strips roughly 1 ½ inches wide. 

On a large sheet of waxed paper, combine the cornflake crumbs, coconut flour, shredded coconut, salt, and pepper.

Whisk the egg in a shallow bowl and stir in the coconut milk and extract.

Roll each chicken strip in the crumbs and then in the egg mixture.  Allow excess liquid to drain and then roll again in the crumbs.  When all sides are well coated, place the strip on the rack.  Repeat until all strips are nicely coated and allow them to dry on the rack for about 15 minutes while the oven heats. This recipe is a good one to try in a toaster oven.

Bake in the oven for approximately 30 minutes.  In a good toaster oven, 20 minutes may be sufficient time. Serve with a dipping sauce or cranberry sauce.  Sweet and sour sauce, honey-dijon sauce, or barbeque sauce can be used, or bell pepper jelly.

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