Coconut Chicken Strips with Smoky Barbecue Dipping Sauce

(from castro15’s recipe box)

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

  1. Preheat oven to 400. Line a large rimmed baking sheet with parchment paper; brush with oil.

  2. 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.

  3. Arrange on prepared sheet. Bake, turning once, until golden and no longer pink inside, 20-25 minutes.

  4. 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.

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