We all know I love exotic/ethnic foods. So tasting something that makes me think of far away places is a delight for me (especially since here in Colorado, we're getting some Spring rain - hey at least its no longer snow!!).
This sweet yet savory dish not only perks me up in a warm, summery way; but is also pretty healthy, so your outer self is getting summer-ready too! We have a small deep fryer, but we decided to bake the chicken strips. Baking is, obviously, the healthier option, and it didn't detract from the overall enjoyment of the chicken; but you could deep fry them also. Please see my archive for a slew of healthier cocktail options to accompany your meal(s)!
Island Coconut Chicken Strips
Ingredients:
2 chicken breasts (skinless and boneless)
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Directions:
Slice chicken breasts lengthwise into 4 strips, then slice those strips in half, making 8 total strips per breast.
Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper; toss the strips to coat them in the seasoning, and set them aside for a moment.
Set up your “coating” station by putting the coconut flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl.
Dredge one chicken strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
Preheat oven to 400 degrees and bake strips 10 minutes on one side; flip with tongs, and bake on other side 10 more minutes. Strips should be a lovely golden-brown color, and cooked through.
To fry the strips, work in batches by adding about 4-5 strips into the 350 degree oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with a sprinkle of the minced chives.
Add a little more tropical-ness to your meal by serving strips with this yummy dipping sauce!
Honey Mango Dipping Sauce
Ingredients:
1/2 C. plain Greek yogurt
1/2 C. fresh or frozen (thawed) mango chunks
2 Tbsp. cilantro leaves, minced
1 Tbsp. honey
Small pinch curry powder
3-4 drops Sriracha hot sauce (more if you like spice like I do)
1/2 tsp. fresh lemon juice
Directions:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or can be stored, covered with plastic wrap, in the fridge for a couple of days.
To fry the strips, work in batches by adding about 4-5 strips into the 350 degree oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with a sprinkle of the minced chives.
Add a little more tropical-ness to your meal by serving strips with this yummy dipping sauce!
Honey Mango Dipping Sauce
Ingredients:
1/2 C. plain Greek yogurt
1/2 C. fresh or frozen (thawed) mango chunks
2 Tbsp. cilantro leaves, minced
1 Tbsp. honey
Small pinch curry powder
3-4 drops Sriracha hot sauce (more if you like spice like I do)
1/2 tsp. fresh lemon juice
Directions:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or can be stored, covered with plastic wrap, in the fridge for a couple of days.
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