Sunday Sup: GF Chicken Strips

This is another obscenely easy recipe but people go crazy over it. So I’ll post it up here.

The original idea came from Danielle over at Against All Grain but of course, I’ve played with it rather a lot.

GF Chicken Strips with Dijon

Preheat your oven to 375. Line a baking sheet with parchment paper.

Set out a couple of bowls and a small plate. In the first bowl mix gf flour blend with ground mustard powder and garlic powder. I couldn’t really say how much of each but I’ll estimate for you. 1/4 c flour to 1 tsp each mustard and garlic.

In the second bowl, 2 eggs, whisked together.

On the plate, put a thin layer of shredded coconut, unsweetened. Have your bag of coconut nearby and open.

Cut up your chicken breast into tenders or buy precut tenders, whatever. I don’t dry my chicken. I know a lot of people do, I don’t. Maybe that’s the difference.

Dip chicken in flour mix, then in egg, then lay on the coconut plate and pour coconut over it until coated. Place on cookie sheet. Repeat until done. Three large breasts can be done with this amount of prep for the coating.

Slide it in the oven. Bake for 10-12 minutes. Flip, bake for 10-12 minutes depending on how fat your strips are.  Broil on high for 2-3 minutes for a nice golden brown color.

While the chicken cooks, make honey mustard dressing.

1/3 c mayo, 3 tbsp dijon mustard, juice of one lemon (~3 tbsp), 1-2 tbsp honey, depending on how sweet you like it. Stir until combined.

Eat up honey bunch.


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