Nutty, Coconut chicken Strips.

Give the humble chicken breast so loving with my nutty coconut crumb! This recipe is easy to prepare and can be enjoyed by all the family. 
There is no flour in this recipe either making it low carb and perfect for those with a gluten intolerance.

250g x Chicken breasts cut into strips

60g Almonds (plain)

1 x tsp Cayenne pepper

3/4x tbsp Garlic Powder

1/4 x tbsp Mustard Powder

1/2 x tsp Chilli powder (optional)

65g x Unsweetened shredded coconut 

Salt and Pepper to taste

2 x Eggs

Food processor or blender.

Method-

Heat your oven to 180 degrees.

In a food processor blitz the almonds until finely chopped. Don’t worry too much if have some lumpy bits still. If you blitz them too much you will turn the almonds into paste. 

Add the garlic powder, chilli,cayenne and mustard and pulse blender for a further 5 seconds to combine ingredients.

Season with salt and pepper to taste.

Place shredded coconut on a small plate and almond mixture on another. 

Whisk eggs in a shallow bowl ready for glazing the chicken.


Prepare a baking tray lined with grease proof paper.

Then follow this 4 step process for preparing the chicken. 

Dip a strip into the egg, then almond mixture, back into the egg and then the coconut. Then place each strip onto the baking tray ready for baking.

Bake for 25 minutes turning once half way through to crisp up both sides.

Serve this with a nice crisp salad or roasted vegetables.



Id love to know what you think? So please like and share this if you have tried it and enjoyed.

#girlvstupperware 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s