Monday, June 25, 2012

Spicy Hawaiian Chicken... a FitterTwit Original

It has been SOOOOOO long since I posted one of my healthy recipes, which is super weird since that's all I've been making for the past 5 months!!!  I actually have a few to share but have been a little preoccupied with my Spectrum Noir design team activities.  One kind of play interfered with another... so to speak.

So pictured is my Spicy Hawaiian that is COMPLETELY gluten free, crispy and soooooo yummy!!!

Spicy Hawaiian Chicken

In a large flat plate (I actually use a cookie sheet cuz I'm messy) mix:
1 C. coconut flour
1 C. shredded coconut
1 Tbsp. cayenne pepper (less if you like)
1 tsp. each of black pepper and sea salt (more if you like)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. crushed red pepper

Set aside.  In another flat plate place another 1 C. of coconut flour.  Set aside.  In a large bowl whisk:

3 organic eggs
2 Tbsp. water

Set aside.  Next is dipping the chicken.  Make sure you have a parchment lined cookie sheet that is sprayed lightly with olive oil cooking spray ready as your hands are going to get messy.

4-6 chicken breasts that have been lightly drizzled with olive oil

Dip each chicken breast into the plain coconut flour to coat.  Then dip into egg and coat again, then roll into coconut spice mixture until completely coated.  Place on cookie sheet.  Repeat with the remaining chicken pieces. Bake at 400 degrees until golden brown and crispy... about 35-45 minutes.

This one turned out DELICIOUS!!!  It would be a perfect compliment to a Hawaiian slaw.... I gotta work on that one too!!!  Have a great one gang!  Let me know if you make this and what you thought of it.