If you’re tired of dry, shredded chicken on your lunch salad, then we’ve got a crunchy and scrumptious option for you. Our friend, Katie, over at Katie’s Cucina, has a tasty and healthy fried chicken recipe. She uses our Flax Chia Coconut in the mix. It’s a nutritional powerhouse high in Omega-3s, dietary fiber, antioxidants, minerals, amino acids and plant-based protein.
Katie also uses Greek yogurt, our culinary coconut oil and some yummy spices. It’s a fast and easy dinner option and you can use the leftovers for lunch. That’s what we did.
- 1 sleeve butter crackers, crushed (we used Annie’s Buttery Rich Classics)
- 1/2 cup Barlean's Flax Chia Coconut
- 1 6oz. container Stonyfield Grassfed Plain Yogurt
- 2 tablespoons hot sauce (you can use your favorite)
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 8 boneless skinless chicken strips
- 2 tablespoons Barlean's Organic Coconut Oil
- In a shallow dish, mix together the crushed butter crackers and the Flax Chia Coconut mix. Set aside.
- In an additional shallow dish, mix together the Stonyfield Grassfed plain yogurt, hot sauce, garlic powder, and Italian seasoning. Mix well and set aside.
- Preheat a skillet on medium heat, place 1-tablespoon coconut oil in the pan and let it melt. While the pan heats, pat dry the chicken strips, dip each chicken tenderloin in the yogurt mixture followed by dipping each chicken strip into the breadcrumb mixture. Place on a wire rack before cooking.
- Once the coconut oil has melted, place 4-5 chicken strips in the frying pan and fry on one side for 5 minutes, flip over and fry for an additional 3-5 minutes until internal temperature reaches 165 degrees Fahrenheit. Remove from the pan and place on a clean plate. Clean out any breading that might have fallen off the chicken strips, then add in the additional tablespoon of coconut oil. Repeat these steps until all the chicken strips are cooked. Serve with a dipping sauce of your choice!
You can expect to find these in stores and online for purchase by the end of October.