Sunday, 21 September 2014

Coconut Chicken Fingers and Asian Coleslaw

The recipe for the Coconut Chicken Fingers was inspired by the "Caribbean Chicken" recipe found in The Uncommon Gourmet's All-Occasion Cookbook. I just tweaked the recipe to make it gluten-free and changed the cooking method.  


Chicken tenders
Coconut flour
Sea Salt
Freshly Cracked Black Pepper
Egg
Young dried coconut (this is a gluten-free product available at Costco)
Butter

Dip chicken in seasoned flour, then egg and then chopped young coconut. Chill for about 30 minutes before cooking.  


Bake in 350 degree (F) oven for about thirty-five minutes.

The coleslaw was modified from the "Nat's King Coleslaw" recipe in The Looneyspoons Collection. I just changed a couple of items according to what I had at home and ingredients that I needed to substitute for gluten-free versions.


Sliced red cabbage
Thinly sliced red peppers
2 small grated apples
Grated ginger
Maple syrup
Sesame seed oil
Gluten-free Soya sauce
Rice vinegar


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