Where did the summer go? I can only hope it felt slower for my kids than it did for me. I loved it all — it just went by so quickly!
We had many late, lazy dinners on our deck, but now, as the school year approaches, my mind is suddenly back to quick and easy weeknight meals.
I tried this quick chicken recipe out on my boys last week and they devoured it! Yay! I served it with rice and carrots, and while that might not sound like the most exciting plate, my two hungry little boys thought it was the perfect meal. Sure, the chicken definitely has a kid-friendly vibe, but I'd serve it to a grown-up crowd in a heartbeat. It's truly delicious!
- 8 chicken tenders
- 1/3 cup coconut flour
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup unsweetened, shredded coconut
- Salt and pepper
- Olive oil for the pan
Total Prep and Cooking Time: 20 minutes
Cover a baking sheet with parchment paper and set it aside.
We'll begin by setting up our workstation. Place the chicken and coconut flour on two separate large plates. Then combine the breadcrumbs with the shredded coconut and season them with a bit of salt and pepper. Place them on another large plate. Blend the egg in a shallow bowl, and then line up your ingredients in the following order: chicken, flour, egg, bread-coconut mixture, and lastly, the parchment-covered baking sheet.
Season both sides of the chicken with salt and pepper. Use one hand to lightly, and evenly coat a chicken tender with the flour. (The flour will enable the egg to adhere to the chicken.) Next, with your other hand, gently coat the flour-covered chicken in the egg. With the same hand, place it directly on top of the bread-coconut mixture and gently press both sides to coat it completely. Repeat with the remaining chicken tenders, placing them on the parchment-covered baking sheet as you work.
Coat a large saute pan with olive oil over medium-high heat. Once the pan is hot add the chicken. It should sizzle — if it doesn't, wait until the pan is hotter! Saute the chicken just until it's cooked through and is golden brown, about 2 to 3 minutes per side.
An additional note:
You can easily make this yummy chicken gluten-free, simply by using gluten-free breadcrumbs. You can get them, and coconut flour, at Whole Foods.