Gluten Free Coconut Chicken Strips

Well hello again blog! I was on a bit of hiatus, and then we moved to Brazil for a few months and alas there was no Trader Joe’s!  Nothing even close.  I did end up making quite a few interesting meals with our Betty Crocker Easy Bake Oven and hot plate.  One real bonus is that all of the food has gluten or non gluten labels.  A little over zealous perhaps, but better safe than sorry!

Now that I’m back to my daily trips to Trader Joe’s I figured it’s time to add some recipes to the blog.  So here’s a new one using the recently introduced Baker Josef’s Gluten Free All Purpose Flour and TJ’s Organic Virgin Coconut Oil and TJ’s Shredded Coconut.

Ingredients:

• Boneless Skinless Thin Sliced Chicken Breasts
• 1 egg
• Baker Josef’s Gluten Free All Purpose Flour
• TJ’s Organic Virgin Coconut Oil
• TJ’s Shredded Coconut
• Everyday Seasoning
• Dipping sauce – Trader Joe’s Sweet Chili Sauce (Shani likes to mix a little Ranch in as well)

Heat the oil in a pan over medium heat.  Slice the chicken into strips and season.  In a bowl, whisk the egg.  In another bowl put the flour and in a third bowl the shredded coconut.  For each slice of chicken, dredge first in the gluten free flour, then in the egg and then roll it around in the shredded coconut.  Set each piece aside until you are ready to cook.  Once the oil is hot, add the chicken strips and cook for about 6 minutes, turning frequently.  Enjoy with your favorite dipping sauce.

What’s your favorite way to use shredded coconut?