COCONUT CHICKEN STRIP WITH BBQ DIP
By iMeth In Uncategorized
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| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Passive Time | 5 Minutes |
| Servings |
People
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Ingredients
CHICKEN STRIP
- 500 gr Chicken Breast Room Temperature
- 1 cup All Purpose Flour
- 1 cup Desiccated Coconut
- 1 Egg
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Paprika Powder
- Pinch Oregano
BBQ DIP
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 1/2 tsp Coco Sugar®
- 15 ml Water
- 2 tbsp Tomato Paste
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Beef Stock
- 1 tsp Honey
Ingredients
CHICKEN STRIP
BBQ DIP
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Instructions
- Preheat the oven 425°F (or about 218°C).
- Beat the chicken so it's slightly flattened. Then cut into strips.
- Combine the salt, pepper, paprika powder, and pinch of oregano into the desiccated coconut.
- Beat the egg.
- Coat the chicken strips in the beaten egg, then coat with all purpose flour, back to egg, then into the the desiccated coconut.
- Bake the chicken in 425°F (about 218°C) for about 20 minutes.
- For the BBQ dipping sauce: combine all the dipping sauce ingredient together, then bring to medium heat to stick them all together.
Recipe Notes