Dana's Recipes

Love Chicken Fingers but have been avoiding them because of the breading? So was my wife, until we came up with this recipe which uses shredded coconut and coconut flour! Serves 2. Ingredients: Two Small or One Large chicken breast. 3/4 cup coconut flour * 3/4 cup shredded coconut * 3 eggs 1/2 cup coconut oil * Salt & Pepper to taste We buy coconut flour and shredded coconut at Bulk Barn . *adjust as required. Method: Cut chicken into strips Whip the eggs and pour into a bowl, and place coconut flour and shredded coconut into separate bowls. Dip strip into egg mixture, then in the flour, coat with egg again, and then coat with the shredded coconut.  Place on a plate until all the strips are coated. If you have left overs in the bowls you can recoat the chicken pieces if you want thicker batter. Heat up a large fry pan to medium heat on your burner. Add the coconut oil. When hot, add your chicken. Cook 4 minutes per side. Place on a plate with paper towel

In October of 1999, Beth and I packed up our things and moved two Dallas, Texas. Three days earlier we had been offered positions at the worlds largest software company and that was after telephone interviews a few days earlier. That was the pace of the dot.com era. On the flight down I grabbed a couple of magazines, one on vintage aircraft, the other was the current issue of Esquire. It was their yearly "Genius" edition, Charlize Theron was on the cover, and somewhere near the back was recipe that I first made for a bunch of American co-workers with no place to go on American Thanksgiving that year. Thomas Keller is a man who needs no introduction in food circles. He is a chef, restaurateur and owner of Napa Valley's The French Laundry which has been named one of the world's top fifty restaurants. His inclusion in the Genius issue was a "duh yeah" moment in my mind. But alas, I digress. Cook this. Go on, do it. It is fan-fraking-tastic. Period. Ph