Sick of holiday food yet? I am.
Ready for the fun stuff again.
I’m honestly tired of the holidays period. Now that we’ve said adios to 2015, I’m officially ready to get back to making my fun food.
These are fun, and delicious. I made two different dipping sauces.
I like variety.
These are simply boneless, skinless chicken breasts that I cubed and breaded with seasoned AP flour, Sprouts coconut flour, breadcrumbs and coconut flakes. The first batch I baked, which you could definitely do, but I decided to fry the rest of them because I didn’t get that golden color I was going for. The taste isn’t all that different, just a little more crispy and a little more juicy. Please bake them for a healthier version if you want to – you really won’t miss out much as far as taste. Throw them in the oven at 400 degrees for about 10-15 minutes and flip halfway through.
The first dip is made with mayo, dijon mustard and a little horseradish.
The second one, much more sweet – is made with apricot preserves, dijon mustard and honey.
I LOVE spicy-sweet-crispy-savory combos.
Here’s your printable – Enjoy.
Ingredients
- 1 cup all purpose flour
- 1 cup coconut flour
- 1/2 cup bread crumbs
- 1 tbsp seasoned salt
- 1 tbsp coarsely ground pepper
- 1 tsp cayenne pepper
- 1 egg, whisked
- 1 cup milk
- 1 lb. boneless, skinless chicken breasts, cubed
- Canola oil, for frying
- Coconut flakes
- 2 tbsp apricot preserves
- 1 tbsp Dijon mustard
- 1 tsp honey
- 2 tbsp mayo
- 1 tsp Dijon mustard
- 1 tsp horseradish
Instructions
- Combine flour through pepper in a large bowl.
- Mix the egg and milk together.
- Dip chicken pieces in egg wash, then dredge in flour mixture.
- Heat oil to 375 degrees.
- Fry chicken in batches, until golden brown, about 2 minutes each batch.
- Drain on paper towel and sprinkle with more coconut flakes.
- Mix each list of dip ingredients together and refrigerate until ready to serve.
Love it. It’s amazing how many meals you can make with chicken,
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