Sunday, March 10, 2013

SCD Coconut Chicken Strips with Honey Mustard Sauce

This was a fun but messy endeavor. Using the breading skills I learned from Alton Brown, I was able to create a really delicious coconut chicken recipe that had me cheating just a little bit on my vegetarianism. The breading is pretty good at staying on and the exterior gets brown and crunchy. The honey mustard sauce is really quick and brings the whole dish to that next level. I find this very similar to a coconut chicken dish I might get in a restaurant.

1 package of boneless, skinless chicken breasts (about 3 large or 4 small breasts), sliced into strips
1 cup coconut flour
1.5 cups shredded coconut
2 eggs
1/2 cup coconut milk
1/2 tsp salt

4 tbsp honey
2 tbsp SCD legal dijon mustard (we use Trader Joe's, not surprisingly)
1.5 tbsp SCD legal mayo (Trader Joe's, Spectrum, or make your own)

Set your oven to 375. Beat the eggs until mixed and combine with the coconut milk. The general aim, here, is to set up a station for each step. You'll want a plate for the coconut flour, a bowl for the egg/coconut milk mixture, and another plate for the shredded coconut plus salt. Like so:

Get a baking or cookie sheet handy and line it, if you like, with foil or parchment paper. With each strip of chicken, you'll want to: (1) coat it completely, but finely, in coconut flour; (2) dredge in the egg/coconut milk mixture; (3) coat in shredded coconut; (4) set on the baking sheet. When you're done, you should have all the chicken strips ready on the baking sheet. Put them in the oven for 15-20 minutes depending on the size of your strips. Once they've baked for that long, switch from baking to a low broil. Broil for 5-10 minutes, or until brown. Keep a close eye on them during this part as I have a feeling they could burn.

Your sauce is made just by combining the honey, mayo, and mustard. If it's too sweet or too mustardy, add a little more honey or mustard to get it to your liking.

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