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
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Ingredients
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3
large chicken breasts
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1/2 cup
almond milk
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1/2 teaspoon
lemon juice
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1 cup
coconut flakes
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1/4 cup
gluten free flour
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1 teaspoon
garlic salt
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1/2 teaspoon
cumin
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1/4 teaspoon
chili powder
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1/4 teaspoon
ginger
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1/2 cup
blackberries
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3/4 cup
mango, diced
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1
small jalapeno, seeded and diced
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1 teaspoon
coconut aminos or soy sauce
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1/4 cup
water
Directions
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In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let set for a few minutes.
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In a separate bowl, combine coconut, flour, garlic salt, cumin, chili powder, ginger and pepper and mix well.
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Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet.
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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.
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While chicken is baking, place sauce ingredients in a small blender.
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Blend until smooth and pour into a saucepan.
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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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