These chicken strips are delicious! I love them on top of a salad, served for dinner with roasted sweet potatoes and my tangy mustard dipping sauce or as part of a chicken and waffle brunch.
- 2 lbs chicken. You can get any cut of chicken. I usually buy skin on chicken thighs and breasts.
- 1/2 cup of rosemary extra virgin olive oil (recipe below)
- 3/4 cup cassava flour or cornmeal
- large pinch of sea salt
- large pinch of black pepper
- 2 eggs
- 1 TB water
- 1 tsp coconut aminos
- 3/4 cup coconut flour
- 3/4 cup shredded coconut
- 1 TB sea salt
- 1/4 tsp pepper
- 1/4 tsp dried turmeric
*please use organic ingredients, if possible.
- You can use any cut of chicken for this recipe. I usually buy skin on chicken thighs and breasts and cut the bones away. Whatever cut of chicken you have, cut away the bones and then slice the chicken into 1 1/2″ wide by about 3 inch long strips. Lightly season the chicken with sea salt and pepper.
- Make rosemary oil using one of two methods:
- Heat 1/2 cup of olive oil over very low heat. Add 3 stems of rosemary. Cook the rosemary in oil for 20 minutes, flipping halfway through. Remove the rosemary.
- Blend 1/2 cup of olive oil with the leaves from 1 stem of rosemary in your Vitamix (or another high power blender of your choice) until well combined.
- Heat oven to 350 degrees.
- Add the cornmeal, salt and pepper to one bowl. Stir to combine. Add the eggs, water and coconut aminos to another bowl. Whisk to combine. Add the coconut flour, shredded coconut, salt, pepper and turmeric to a third bowl. Stir to combine.
- Bread the chicken using the standard breading procedure: first add the chicken strips, a couple at a time and using one of your hands, to the cassava/cornmeal mixture. Turn to coat both sides. Then using the other hand (your wet breading hand), transfer the chicken to the egg mixture bowl. Turn to coat. Add the chicken to the third bowl with the coconut mixture. Using the first hand (your dry breading hand) coat the mixture onto the chicken. Remove the chicken to a plate or cutting board. Bread the rest of the chicken using the above technique.
- Heat 1/4 cup of rosemary oil over medium heat until it shimmers. Add the chicken strips (make sure not to crowd your pan. Cook the chicken in batches.) and cook about 4 minutes per side, lightly browning the coconut breading. Make sure the pan doesn’t get too hot, turn the burners down slightly if the breading turns a color deeper than golden. Add more extra virgin olive oil to the pan, as necessary. Remove the chicken to a plate until all the chicken has been browned. Place all the chicken back on the pan and cook in the oven for 20 minutes.
- Remove the chicken to a plate or serving board. Enjoy!