Thursday, September 20, 2007
Basically, you crush the gluten free chip of choice (tortilla chip, potato, or even cereals). Crush them in a blender, food processor, or in a bag with a rolling pin or empty wine bottle (that's what I did). Then, do the 'parm' thing, dip chicken (this will also work with fish) in cornstarch, then beaten egg, and then in the crushed chips. Bake or fry as you like.
This one is a little different since I used shredded coconut, and used coconut oil (I use this kind of coconut oil) to cook these in. They were great, and easy, next time I will use more shredded coconut, and the recipe below compensates for that. Also, I do not give exact amounts, since it will vary on how much chicken you are cooking.
And, coconut oil's cooking temperature is 350, that's why the chicken is mostly cooked at 350. I turn it up at the end to get the chicken a little brown. (If you want to learn more about coconut oil, try this site....Coconut Oil Research. I was referred to using coconut oil by my naturopathic doctor, and this site is one I just googled for you.)
Coconut Chicken Tenders
crushed chips, I used tortilla here
unsweetened shredded coconut
Preheat oven to 350. Mix crushed chips with shredded coconut, making it about a 1 part coconut to 2 parts chips ratio.If you want less coconut, do 1 part coconut to 3 parts chips, which is what I did here.
Place about 2 heaping tablespoons of the coconut oil in the pan you are using to bake the chicken. Put in oven, so oil will melt, and make sure there is enough oil to lightly coat the bottom of the pan when melted.
Roll the tenders in the cornstarch, dip in the beaten egg, then roll in the chip mixture. Put aside.
Take the hot pan out of the oven and put the chicken tenders in. Bake in oven about 30 minutes, then up the oven to 375, cooking 10-15 minutes more, or until chicken is cooked through.
Serve with a dipping sauce of choice. Here I made up my own - Spicy Marmalade Dipping Sauce.