Saturday, July 6, 2013

Coconut Crusted Chicken Fingers with Chipotle Lime Coconut Butter Dipping Sauce (scd, paleo)

If you're not a fan of coconut, this is probably not the recipe for you. Chances are you probably also aren't paleo if you don't like it. Although the coconut flavor is ever present, it's not dominating. But the tang of lime juice combined with the spice of chipotle peppers makes this dipping sauce one that I will be trying on multiple meat bases.


Chicken Fingers:
1 package boneless, skinless chicken breast (about 3 medium)
1 egg
1/2 cup unsweetened shredded coconut
2 Tbsp coconut flour
coconut oil for frying

2 Tbsp coconut butter (AKA coconut cream concentrate)
juice of 1 small lime
sprinkle of dried chipotle pepper (to taste, I use about 1/8 tsp)
pinch of salt


Cut the chicken breast into tenderloin sized pieces.
Heat a tablespoon or two of coconut oil over medium heat in pan.
Mix coconut flakes and coconut flour together in a bowl.
In a separate bowl, scramble egg.
Take each chicken piece and individually dredge into scrambled egg first then lightly coat the chicken strip in the coconut mixture.
Place in hot coconut oil and fry on each side until golden brown and cooked through. Remove from heat.

In a small bowl combine coconut butter, lime juice, chipotle pepper, and salt.

Dip chicken in chipotle lime coconut butter and enjoy.

No comments:

Post a Comment