I wanted to challenge myself this week to highlight a recipe that isn’t “smothered n’ covered” in bacon and cheese. So if you’re lactose intolerant and need a break from casseroles, this one’s for you!
Here’s a good grain / sugar / dairy free snack for game day or anything other get together!
Grain-Free Coconut Crusted Chicken Tenders with a Thai-inspired coconut cream dipping sauce!
Chicken Tenders recipe courtesy of... https://paleoleap.com/coconut-
The flavor of the chicken tenders is very mild and I’m used to cooking with lots and lots of spices and seasonings to add a more vibrant flavor. So I found a thai-inspired coconut cream dipping sauce recipe at the link below that works great to give it a flavor boost!
(For those of you who like Thai Tom Kha Gai soup, this dip will taste very familiar to you!)
*I skipped the maple syrup and used half a lemon instead of lime because that’s all I had and it was great!
So for the tenders...
You will need three bowls; one for the coconut or almond flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.
Coat each chicken strip in the coconut or almond flour, then dunk in the egg and coconut milk mixture and finally coat with shredded coconut. (Feel free to get up in there when you’re coating so you don’t miss a spot!)
After you’ve done that, sprinkle a little salt and pepper over the chicken and place the chicken strips on an olive oil or coconut oil-coated baking sheet, cast iron skillet, or casserole dish.
Cook it on up until chicken is cooked through and coconut flakes are golden!
(I flipped them when they were almost done so both sides could get crispy, but don’t bother if you’re feeling lazy.)
Before I brought them in for the boys, I crisped them up in an iron skillet and fried with a bit of coconut oil.
Now for the EASIEST dipping sauce on the PLANET...
I simply threw a half cup of coconut creamer, some shredded coconut, a few splashes of soy sauce, half a lemon, and some minced garlic into the blender and pulsed until mixed together and thick.
You can taste and see if it needs to be kicked up a notch in any way for you. It should be rich and savory and a little tangy. It’s soooo good. (Would probably be good as a veggie dip too!)
As Adam observed, it’s not the “hot dish” that this Casserole Queen is becoming known for, but it’s a nice change of pace with a good flavor if you’re looking for something different, less dairy-y!