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Gluten-Free, Chicken Coconu’ggets
Servings: 6–8
Preparation Time: 30 minutes
Ingredients:
- 2 pounds chicken, boneless and skinless (breasts or thighs)
- 1/3 cup coconut flour
- 4 eggs
- 1 1/3 cups shredded coconut
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup coconut oil, divided
Directions:
Cut thawed chicken into desired length strips and pat dry with paper towel.
Place coconut flour in a flat dish wide enough for dipping.
Put eggs in a another flat dish and whisk.
Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed.
Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture.
Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done (about 4–5 minutes on each side), adding oil as needed.
Recipe and photo submitted by Sharla, Nampa, ID.
