Categories: Chicken
Ingredients
- Chicken Strips:
- 1 tbsp. coconut oil, melted
- 3/4 cup cassava flour
- 1 tsp each garlic powder, onion powder and paprika
- 2 large eggs, lightly beaten
- 1/3 cup finely shredded unsweetened coconut
- 1 lb. chicken breasts, cut crosswise into 1-inch strips
- 1/2 tsp each sea salt and black pepper
- Barbecue Sauce:
- 1/2 cup unsalted tomato paste
- 1/4 cup apple cider vinegar
- 2 tbsp. raw honey
- 2 tbsp. unsulfured molasses
- 1 tsp coconut aminos
- 1 tsp hickory liquid smoke
- 1/4 tsp each sea salt and onion powder
- Pinch each ground chipotle chile powder and black pepper
Directions
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Preheat oven to 400. Line a large rimmed baking sheet with parchment paper; brush with oil.
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Prepare chicken strips: In a shallow dish, stir together flour, garlic powder, onion powder and paprika. In a second shallow dish, add eggs. In a third shallow dish, add coconut. Sprinkle chicken with salt and pepper. Working with 1 strip at a time, dredge chicken in flour mixture, turning to coat, then dip in egg, letting excess drip back into dish. Press both sides of chicken into coconut.
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Arrange on prepared sheet. Bake, turning once, until golden and no longer pink inside, 20-25 minutes.
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Meanwhile, prepare barbecue sauce: In a small saucepan, bring all sauce ingredients and 1/3 cup water to a simmer on medium-high; reduce heat to low and cook, stirring occasionally, until thickened, 20-25 minutes. Serve with chicken.