3 Jul 2012
We met Chef Janet at Expo West earlier this year and connected over a shared appreciation for real foods and living gluten free. She kindly shared this Gluten-Free Baked Crispy Coconut Chicken recipe with us using our Erewhon gluten free breakfast cereal. Enjoy!
I love this recipe because it can be kid friendly or adult appealing. For kids, cut the chicken into strips for chicken fingers and mix up the sauce on the sweet, mild side. Make it more adult appealing by leaving the chicken in larger pieces and by making the sauce a bit more spicy and savory.
Gluten-Free Baked Crispy Coconut Chicken
1 lb boneless skinless chicken breast
1/4 c coconut flour
1/4 c brown rice flour
3 cups Erewhon Gluten-Free Crispy Brown Rice Cereal
1/3 c shredded coconut
1 tsp salt
Apricot/Peach Dipping Sauce
3 Tbsp apricot or peach jam or orange marmalade
1/4 tsp mustard powder
1/4 tsp ground ginger
pinch dried red chili flakes
2 Tbsp vinegar
2 tsp coconut aminos or wheat-free San-J tamari
Make the sauce
Combine all the sauce ingredients. Depending on the jam you use you may want to add more vinegar. Taste it and season it up to your taste. If you like it more or less spicy, adjust the amount of chili flakes. To make it more savory and less sweet, add a bit more coconut aminos or tamari. Don’t be afraid to play with the flavors, that’s what good cooks do! Just be sure add ingredients in small amounts and continually taste as you go.
Pre-heat the oven to 350°.
If you want chicken fingers, cut the chicken into strips trying to keep the sizes as even as possible. Otherwise, butterfly each breast and then cut in half.
Put the brown rice cereal in a food processor and process until it resembles coarse bread crumbs. These make a great substitute for panko bread crumbs. I like Erewhon’s cereal because it is not too sweet.
Clear some counter space. You will need 2 large plates, a wide bowl (not too big) and a sheet pan or cookie sheet fitted with an oven safe wire rack sprayed with canola oil spray.
Beat the egg in the wide bowl with 2 tsp water. Leave the fork with the bowl.
Put the coconut flour and brown rice flour on one of the plates, add 1/2 tsp of the salt and mix thoroughly. If you don’t have coconut flour, all brown rice is fine.
Place the rice crumbs, shredded coconut and 1/2 tsp salt on the other plate and mix well with your fingers.
Use only your left hand (the ”wet” hand”) to handle the chicken and use only your right (the “dry” hand) to touch the flour and crumbs.
Place the chicken on the flour plate and coat completely. Use your dry hand to sprinkle and press the flour into any crevices.
Use your wet hand to transfer the chicken to the egg bowl. Coat with egg, flip with the fork. Then pick it up with the fork or your wet hand, let the excess egg drip off into the bowl and lay it onto the rice crumbs plate.
Use your wet hand to flip. Then use your dry hand to press the chicken down. This will help the crumbs to adhere. Flip and press again. If there are any uncoated spots use your dry hand to sprinkle and press the crumbs onto the chicken.
Use your dry hand to transfer the coated breast to the wire rack.
Repeat until all the chicken is coated.
Bake for 10 minutes then flip. Bake another 15 minutes or so. Times will vary depending on the thickness and size of your chicken pieces.
When food allergies and gluten intolerance led Chef Janet to become gluten-free more than 10 years ago, she was faced with limited and sometimes unappetizing gluten-free options. She was inspired to become a chef, and studied Culinary Arts at Le Cordon Bleu College. She applies her culinary knowledge to creating gluten-free dishes that rival all your favorites and will satisfy even the fussiest eaters.
Chef Janet is a Certified Culinarian with the American Culinary Federation and is ServSafe® Certified with the National Restaurant Association. With a Master’s Degree in Education from UCLA she has more than 20 years experience as a teacher and trainer. Chef Janet combines her skills as a teacher and chef to design customized gluten-free recipes, menus and cooking lessons. For more information, visit her site at chefjanet.com.