Coconut Shake & Bake

On Mother's Day, I got to spend some quality time with another fantastic mom, my sister Tina.  We both share a love for food and eating. When we were MUCH younger, we had a Saturday night bond and binge ritual. We would devour a pan of Sara Lee chocolate fudge cake, then wash it down with a one-litre container of Baskin-Robbins Rocky Road ice cream. We shared our teenaged dreams and woes over sugar and fat.

We had a chance to relive that ritual Saturday night. This time, we skipped the ice cream and cake for
spicy calamari and a grilled chicken caesar salad. Tina told me that she found the recipes in AK's Kitchen waaaay too foreign and healthy for her gang, especially her eldest son who gravitates towards chicken nuggets and cheese.

Tina and Tyler, this recipe is for you. It is a variation of chicken nuggets, without the grease. The "breading" is made of grated coconut and slivered almonds, so it's 100% gluten free. Serve it as an appetiser or main, and dunk into your favourite dipping sauce. I have a few suggestions below.  

Coconut Shake & Bake 

Coconut Shake & Bake

Chicken parts (I budget 3-4 skinless drumsticks/ thighs per person)
3 TBSP vegetable oil
1 cup unsweetened grated coconut
1/2 cup slivered almonds
1 TBSP garlic powder
pinch salt & pepper
1 teaspoon cayenne pepper (optional)
1 teaspoon paprika 

1) Prepare the chicken:
I use boneless, skinless thighs. Pat the pieces dry with a paper towel. Toss the chicken into a bowl with the vegetable oil.
2) Make the "breading":
Combine the remaining ingredients into a large zip lock bag.
3) Shake the chicken:
Place the chicken, 3 pieces at a time, into the bag and shake until each piece is well coated.
4) Bake uncovered at 375 for about 30 - 45 minutes.     
Serves 6 - 8 as a main course.  

In the picture above, I used almond flour in place of slivered almonds. Slivered almonds will give you more crunch.
 
Dip This
Soy Hoisin Dunking Sauce: Mix equal parts hoisin sauce and soya + a teaspoon of lemon juice.
Maple Mustard: Mix 1 part maple syrup/honey with 2 parts mustard.

Maple Mustard dunking sauce

If all else fails, ketchup to the rescue.