1 lb ROSIE® Organic Boneless Skinless Chicken Breast Filet
1.5 tbsp Tapioca Starch
Egg, beaten
1 cup Shredded Coconut, unsweetened
2/3 cup Almond Flour
1/2 tsp Kosher Salt
1/4 tsp Ground Coriander Seed
3 tbsp Coconut Oil
1/2 cup Sriracha, preferably organic
1/2 cup 100% Maple Syrup
1 tbsp Raw Honey
1 tbsp Lime Juice, fresh squeezed
  Pinch of Salt


1 Preheat oven to 375° and cut chicken into strips.
2 Place tapioca starch in a large bowl; beat the egg in a pie plate, in another pie plate combine coconut, almond flour, salt & ground coriander seed
3 Toss all the chicken strips with the tapioca starch, make sure they are evenly coated, dredge in egg, then dredge in seasoned coconut/almond flour, evenly coated on all sides. Place on a plate.
4 Over medium heat, place a large pan & preheat the coconut oil. Have a large rimmed sheet tray lined with a rack ready. Work in small batches & don’t overcrowd the pan. As soon as the oil just starts to smoke add a few chicken strips. Fry for 1-2 minutes per side, making sure they are golden brown. Place chicken strips on the rack.
5 Once all the chicken strips have been fried, place them in the preheated oven & bake for 10-12 minutes or until cooked through & they have reached an internal temperature of 165°, checked with an instant read thermometer. Remove from oven and let rest a few minutes.
6 While chicken is baking, combine Sriracha, maple syrup, honey & lime juice in a small saucepan. Over medium low heat bring the sauce just to a simmer. Remove from heat, taste & season with a pinch of salt.

Arrowroot is a good substitute for tapioca starch & is paleo friendly.


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