4 (6-oz each) skinless, boneless chicken breast halves, cut into 1/2-inch strips
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp freshly ground black pepper
1 cup coconut flour
1 cup buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tbsp coconut oil
Sprinkle the chicken strips with the salt and pepper.
Put the flour in a shallow dish (pie plate works great).
Combine the buttermilk and egg in another shallow dish.
Dredge chicken strips in the flour; shake off excess. Dip into the buttermilk/egg mixture then dredge in the coconut.
Heat the oil in a large skillet over medium-high heat. Add chicken strips to skillet and cook 6 - 8 minutes or until chicken is cooked through, turning once during cooking.
Yield: 6 servings
1 cup buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut
3 tbsp coconut oil
Sprinkle the chicken strips with the salt and pepper.
Put the flour in a shallow dish (pie plate works great).
Combine the buttermilk and egg in another shallow dish.
Dredge chicken strips in the flour; shake off excess. Dip into the buttermilk/egg mixture then dredge in the coconut.
Heat the oil in a large skillet over medium-high heat. Add chicken strips to skillet and cook 6 - 8 minutes or until chicken is cooked through, turning once during cooking.
Yield: 6 servings
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