Chicken Strips with Avo Corriander Dip

Step 1

Preheat the oven to 200°C.

Step 2

Place the chicken breast on a cutting board and cut into long 2cm wide strips then season the chicken breast with salt and pepper; slice each half into vertical tenders (about 2cm wide strips)

Step 3

Place rice flour in a wide, shallow bowl; lightly beat eggs and water in another shallow bowl.

Step 4

Combine panko and shredded coconut in a third bowl.

Step 5

Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture ; then using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating; set aside and continue with remaining chicken

Step 6

Heat the olive oil in a large skillet over medium-high heat; when hot fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown.

Step 7

Transfer the chicken to a lined baking sheet & then repeat with remaining pieces.

Step 8

Then bake the chicken pieces for about 10 minutes, until just cooked through.

Step 9

Serve immediately, with avocado and coriander dip.

Avocado Coriander Dip to make

Step 10

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