½ c coconut flour or rice flour
½ tsp salt
seasoning of your choice. I use a blend that has Italian seasoning in it.
¾ c sweetened shredded coconut 1 egg or egg replacer ( 1T flax seed meal plus 3 T water~mix and let thicken for 2 min)
1 T oil
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1-inch strips, or tenderloins work great too!
1/3 c extra-virgin coconut oil, butter, or margarine, melted
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Mix flour, salt, and pepper together in a medium bowl.
3. Put shredded coconuts in a bowl.
4. Lightly beat an egg with the tbsp of oil.
5. Dip chicken pieces in flour to coat evenly. Dip chicken into egg mixture and then coat with coconut mixture.
6. Place chicken in a shallow baking pan. Drizzle with melted coconut oil, butter, or margarine.
7. Bake 15 to 20 minutes in preheated oven or until chicken is browned and cooked through, turning once.
I line a pan with aluminum foil and spray it with non stick cooking spray.
This recipe has been adapted from Tina Turbin's original posted recipe on
http://www.glutenfreehelp.info/recipes/main-dishes/gluten-free-chicken-strips/
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