Coconut Chicken Strips
Crispy baked low FODMAP Coconut Chicken Strips! Goes great with pineapple sweet and sour dipping sauce.
Ingredients
- 1 lb skinless boneless chicken breasts
- 1/3 cup low FODMAP one-to-one flour blend
- 1 tsp basil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 3/4 cup shredded coconut
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 400 F. Lightly grease a baking pan. Option: cover the baking pan with foil before greasing for easier clean up.
- Mix the flour, basil, salt and pepper in one bowl. Crack and beat an egg in a second bowl. Mix together the coconut and bread crumbs in a third bowl.
- Slice the chicken breasts into strips with approximately even thickness. Lightly coat each strip with the flour mixture, then dunk into the egg, and then coat with the coconut breadcrumbs mixture. Place each coated strip onto the baking sheet.
- Bake for 10 minutes. Remove from oven and carefully flip chicken strips. Bake for another 8 minutes until coconut is browned and chicken fully cooked. Cut open a chicken strip at the thickest point. If the middle of the chicken is still pink, put the strips back into the oven for another 3 minutes or until no longer pink.
- Store leftovers in the fridge for up to 4 days.
Notes
- When I have large chicken breasts I cut them into 5 strips. Just do your best to make them approximately the same thickness, it’s okay if they are varying in lengths. Even thickness is key for even cooking.
- Bob's Red Mill is one example of a brand that makes a gluten free and low FODMAP one-to-one flour blend. If you don't have a flour blend you can make your own with 3 tbsp brown rice flour, 1.5 tbsp sweet white rice flour and 1.5 tbsp tapioca starch.
- Shredded coconut is low FODMAP at 1/4 cup per meal/snack (Monash University).
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