Fody's Coconut Chicken Strips with Low FODMAP BBQ Sauce

coconut-chicken-strips-low-fodmap-bbq-sauce

15 minutes

10 minutes

Makes about 20 strips; 4 servings

Description of Fody's Coconut Chicken Strips with Low FODMAP BBQ Sauce

Folks love boneless, skinless, chicken breast recipes, but they tend to get a bit boring. In come these Coconut Chicken Strips with low FODMAP BBQ Sauce! A crispy, crunchy, coconutty coating encases the tender chicken breasts – and then the tasty fun begins because you get to dip them in Fody low FODMAP BBQ Sauce. Any of Fody’s BBQ Sauces work here, although I am partial to the Original and Maple flavors for this recipe.


Fody's Coconut Chicken Strips with Low FODMAP BBQ Sauce Ingredients

  • 2 large eggs
  • ¼ cup (60 ml) lactose-free milk
  • 1 tablespoon Fody low FODMAP BBQ Sauce, plus extra for dipping
  • 1 cup (100 g) lightly-packed sweetened flaked coconut shreds
  • ¾ cup (90 g) low FODMAP, gluten-free panko breadcrumbs
  • 1/8 teaspoon cayenne pepper; or to taste
  • Kosher salt
  • Freshly ground pepper
  • 1 ¼-pounds (570 g) boneless, skinless, chicken breasts cut into strips (approx. 3 ½-inches (9 cm) long by 1 ¼ -inches (3 cm) wide)
  • Vegetable oil, such as canola

Directions for Fody's Coconut Chicken Strips with Low FODMAP BBQ Sauce

Whisk together the eggs, lactose-free milk, and 1 tablespoon Fody low FODMAP BBQ Sauce in a small bowl and set aside. Then in a separate bowl stir/toss together the coconut, gluten-free panko and cayenne, and season well with salt and pepper.

Dip the chicken strips one at a time in the egg mixture, then in the coconut mixture to coat on all sides and place on a platter. Repeat with remaining chicken strips.

Add enough oil to a large straight-sided sauté pan to cover the bottom to a depth of about ½-inch (12 mm). Heat over medium (to low-medium) heat until the chicken sizzles when added. Cook as many strips at a time as you can without crowding until the first side is golden brown, then flip over and cook the second side until golden, about 4 minutes total. Remove from pan and drain on paper towels. Repeat with remaining chicken strips. Serve immediately with extra Fody low FODMAP BBQ Sauce for dipping.


About the Chef

low-fodmap-food-blogger-dede-wilson

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

fodmapeveryday.com

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