What to use when you are restricted from all of the most common breading vices and you really want popcorn chicken??
Coconut Flakes. I use them for everything. Yesterday I posted in a recipe how to use them to make Strawberry Cream Cheese. I eat them as chips ( Curried Coconut Flake Chip recipe).. I also have found they make awesome Breakfast Porridge when combined with pureed squash. Coconut is the one ingredient that I seem to be able to eat and eat, without developing an intolerance. I’m thankful for that.
This recipe is a guide. I’m not providing exact measurements as you really don’t need them. Use it as a tool to get you started- add your own flair by experimenting with different spices.
I’ll be making a giant batch of these for the Super Bowl on sunday.
Popcorn Chicken.
2-3 Cups Unsweetened Shredded Coconut Flakes (not- reduced fat)
Several TBS of your favorite spice. (I love Garlic Powder + Smoked Paprika)
1 lb Chicken Thighs cut into small bite sized pieces.
Dash of Salt.
- Preheat oven to 350 degrees.
- Cut the chicken. In a bowl combine the coconut flakes, spices and salt. A handful at a time add the raw chicken to the coconut flake breading. Toss until each piece is well covered.
- Place breaded chicken on a dry baking sheet. (Do not coat with oil). Place into oven and bake 45-55 minutes until chicken is cooked through and the breading is golden. (Toss popcorn chicken around with spatula on baking sheet a few times during the baking process)
The Essential Gluten Free Baking Guides Part 1 & Part 2.
Triumph is giving away 25 copies.
{ 15 comments… read them below or add one }
this looks awesome! I don’t eat meat.. but the rest of my family does. We usually soak our chicken in buttermilk overnight, the use GF bread crumbs. I think I’ll give this one a try! Thanks!
I just voted for you!!! <3
Awww thanks Traci!!
Thanks for such a great looking recipe. Looks totally yummy. Will be trying this over the weekend. I think my 2 children (4 & 2) will be beside themself when I put this little number on the table.
Hey Brit! I made these tonight and I was suuuuuuper excited! I used the coconut flakes, not shredded because I thought that’s what it said in the directions, but the breading did not stick very well. I’m also not doing eggs this month. It’s still yummy, but came out kind of dry with a lot of breading on the side. Thoughts on how to remedy?
Thanks!
G
Hum. Maybe my coconut flakes are finer than yours?? If they are large they don’t stick the greatest.
I didn’t trim any of the fat off my chicken either. Maybe I should make note of that.
I also made the mistake of using chicken breast. I’m on this detox where if you do have animal products, you should make them lean. Also, my coconut flakes were friggin’ huge. No wonder. hah! Maybe I’ll try it with the shredded next time.
That makes a ton of sense then! I’ll make a little note in the directions above on the coconut flakes. You might want to try the curried coconut flake chips recipe with those big bad boys!
Oooh these look amazing. I need to get my hands on some coconut flakes ASAP. I know you are in Rochester, I am in Buffalo, where do you buy your coconut flakes? Thanks so much.
Wegmans! ( which you guys have right?) they can be found in the organic section, baking aisle and in bulk! I also buy them sometimes at a little Indian grocery store or sometimes a local coop!
Perfect! We absolutely have Wegmans (LOVE that place) – I will look for them there. Thank you lots!
Yum! NOW I know why I voted for you!
Thanks Linda!!
OMG…YUM!!!!!!!!! I tried it with Cumin and Celery Salt as that is what I had on hand!
Wow this looks so yummy! I’m sooo excited to find your blog. I am nursing and my son is reacting to wheat, dairy, soy and nuts, and rice flours give me a gut ache, and I’m just going crazy trying to figure out what to eat! So thank you sooo much for doing this blog!