Crispy Coconut Chicken Strips with Avocado Coriander Dip

Ingredients

1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Breast Fillets, cut into 2cm wide strips
1/4 tsp sea salt
1/8 tsp ground black pepper
1/2 cup white rice flour
2 large eggs
2 tblsp water
1 1/2 cups panko bread crumbs
1/2 cup unsweetened shredded coconut
1 cup vegetable oil

Method

Preheat the oven to 200°C. Place chicken breast on a cutting board and cut into long 2cm wide strips. Season chicken breast with salt and pepper.
Slice each half into vertical tenders (about 2cm wide strips)
Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl
Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture.
Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken
Heat olive oil in a large skillet over medium-high heat. Fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown.
Transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through.
Serve immediately, with avocado dip

Avocado Coriander Dip

Ingredients

Method

To make avocado coriander dip, place all ingredients in a food processor and blend until smooth