Let’s just pretend for a moment that you’re not sensitive to gluten, that deep fried chicken is nutritious, and that KFC isn’t bad for your health.
Close your eyes and try to remember the last time you feasted on KFC breaded chicken complete with it’s secret blend of spices and golden, crispy skin.
Now open your eyes, scroll down, and make this recipe!
Seriously this is my new absolute favorite way to enjoy chicken. It doesn’t require that you order from a takeout menu, skip on the breaded coating, or suffer from a deep fried hangover.
“Breaded” Chicken Strips with Apricot Dijon Dipping Sauce
Ingredients:
1 egg
½ cup unsweetened medium shredded coconut
3 tbsp sweet rice flour
½ tsp garlic powder
¼ tsp sea salt
¼ tsp black pepper
2 – 10 oz. boneless, skinless chicken breasts cut into 8 strips
1 tbsp extra virgin olive oil
Instructions:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl, set aside.
- Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken strip at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet.
- Once all strips are coated and on the baking sheet, evenly drizzle with olive oil. Bake for 25-30 minutes, until internal temperature reaches 165°F. Flip halfway through.
- Serve with dipping sauce (Click Here for Leanne’s Apricot Dijon Dipping Sauce) alongside a light green salad or crispy homemade French fries.
At The Naked Label we love Leanne’s “Healthful Pursuit” and her inspirational positivity! We highly recommend you check out her website and let yourself be inspired to overcome your food restrictions and learn how to release any negative relationships with food and live freely, by Clicking Here. We’ll love you for it!
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