I’ve been MIA lately because the last week of June Ry & I took a trip. We went up to Syracuse, Ny to visit some friends and see Stephen Lynch do a show. It was the best vacation ever. The week or so before heading out on the trip was crazy. I was planning everything and gathering up all the stuff I’d need for us to be safely gluten free. I didn’t cook a lot that week because I didn’t want make a mess.
After a crazy stressful day of work, I decided to flip through some magazines before more packing. Somehow I ended up with a Food & Wine magazine subscription. For the most part its been a bunch of food I’d never eat, more like great photo inspiration. That is until the July 2012 issue. The very last page there was this recipe for Coconut Chicken. After reading the recipe I knew a) I had to make it and b) it would be very easy to make it gluten free.
Once back from our trip I knew I had to make this recipe. When I was out grocery shopping, I didn’t have the recipe with me but I thought I remembered it. Apparently not as well as I thought because I had no garlic or milk. I decided to try it anyways with what I did have. I used Thai Kitchen’s Coconut Milk. It is clearly labeled gluten free.
I dredged my chicken in WCWBF’s flour mix, then coconut milk and then the gluten free panko/shredded coconut mix.
After coating the chicken strips, I placed them on a cookie sheet that had a thin layer of olive oil on it. I baked them at 375° for 10 minutes before flipping them and baking another 8-10 minutes. I just kept an eye on how golden they got.
Everyone that was home at the time wanted to try it the minute it was ready. It was a hit. Riley inhaled his 2 pieces he liked it so much. Cory and Kelly had a few pieces as well. I will be keeping coconut milk and shredded coconut in stock here from now on.