Coconut Crusted Chicken with Plum Dipping Sauce
Servings
4 Servings
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
- 5 ripe plums diced
- 3 tbsp. lime juice
- 1/4 cup sugar
- 1 tsp. cinnamon
- 1 tsp. cardamom
Instructions
- Beat eggs and put aside
- In a separate bowl, combine coconut flour and shredded coconut
- Dip chicken in egg mixture and then cover in coconut crumbs
- Fry in oil, approximately 3 minutes per side (depending on thickness of chicken), until golden brown
- In a small saucepan, combine plums, limejuice and sugar and bring to a boil. Then, cook for 10-15 minutes until plums soften
- Let cool and add cardamom and cinnamon
- Serve chicken with plum dipping sauce at room temperature