Pan-Fry

Coconut Chicken Strips with Blackberry Mango Salsa

July 25, 2015
Photo by Courtney Stultz
Author Notes

Chicken strips are our favorite food.. ever. This version features a gluten-free breading with a sweet and slightly spicy dipping sauce. —Courtney Stultz

  • Serves 4-6
Ingredients
  • 3 large chicken breasts
  • 1/2 cup almond milk
  • 1/2 teaspoon lemon juice
  • 1 cup coconut flakes
  • 1/4 cup gluten free flour
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ginger
  • 1/2 cup blackberries
  • 3/4 cup mango, diced
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon coconut aminos or soy sauce
  • 1/4 cup water
In This Recipe
Directions
  1. In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let set for a few minutes.
  2. In a separate bowl, combine coconut, flour, garlic salt, cumin, chili powder, ginger and pepper and mix well.
  3. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet.
  4. Pan fry in 2 Tbsp coconut oil or bake at 400°F for about 20 minutes (turning halfway through) or until chicken is cooked through.
  5. While chicken is baking, place sauce ingredients in a small blender.
  6. Blend until smooth and pour into a saucepan.
  7. Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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