Crispy Coconut Chicken Strips With Avocado Coriander Dip | Lilydale Free Range
Snack on crispy coconut chicken strips with avocado coriander dip.
Ingredients
- 1 kg Lilydale Free Range Breast Fillets, cut into 2cm wide strips
- ¼ teaspoon sea salt
- â teaspoon ground black pepper
- ½ cup white rice flour
- 2 large eggs
- 2 tablespoon water
- 1 ½ cups panko bread crumbs
- ½ cup unsweetened shredded coconut
- 1 cup vegetable oil
- 1 large avocado
- ½ bunch coriander
- 1 spring onion, chopped
- 1 garlic clove peeled
- 2 limes, juiced
- ½ teaspoon sea salt
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