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.
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)