Coconut Crusted Chicken with Plum Dipping Sauce
When I was in tropical South East Asia, where coconut palms are abound, I was looking for something to quell the heat and humidity.
This refreshing gluten free chicken dish, adapted from coconut shrimp, is served with a plum dipping sauce inspired by the tangy taste of tamarinds, which are a sort of Indian date and contains cardamom, a spice that is commonly used in their cuisine.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 1 pound chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
- 1/2 cup coconut flour (you can also use corn meal or gluten-free panko crumbs)
- 2 eggs
- 1 1/2 cups shredded, sweetened coconut
- 6 tbsp. canola oil
Plum Dipping Sauce
- 5 ripe plums, diced
- 3 tbsp. lime juice
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1 tsp. cardamom
Preparation
1. Beat eggs and put aside
2. In a separate bowl, combine coconut flour and shredded coconut
3. Dip chicken in egg mixture and then cover in coconut crumbs
4. Fry in oil, approximately 3 minutes per side (depending on thickness of chicken), until golden brown
5. In a small saucepan, combine plums, limejuice and sugar and bring to a boil. Then, cook for 10-15 minutes until plums soften
6. Let cool and add cardamom and cinnamon
7. Serve chicken with plum dipping sauce at room temperature
