Fody's Coconut Chicken Strips with Low FODMAP BBQ Sauce

Folks love boneless, skinless, chicken breast recipes, but they tend to get a bit boring. In come these Coconut Chicken Strips with low FODMAP BBQ Sauce! A crispy, crunchy, coconutty coating encases the tender chicken breasts – and then the tasty fun begins because you get to dip them in Fody low FODMAP BBQ Sauce. Any of Fody’s BBQ Sauces work here, although I am partial to the Original and Maple flavors for this recipe.

Whisk together the eggs, lactose-free milk, and 1 tablespoon Fody low FODMAP BBQ Sauce in a small bowl and set aside. Then in a separate bowl stir/toss together the coconut, gluten-free panko and cayenne, and season well with salt and pepper.

Dip the chicken strips one at a time in the egg mixture, then in the coconut mixture to coat on all sides and place on a platter. Repeat with remaining chicken strips.

Add enough oil to a large straight-sided sauté pan to cover the bottom to a depth of about ½-inch (12 mm). Heat over medium (to low-medium) heat until the chicken sizzles when added. Cook as many strips at a time as you can without crowding until the first side is golden brown, then flip over and cook the second side until golden, about 4 minutes total. Remove from pan and drain on paper towels. Repeat with remaining chicken strips. Serve immediately with extra Fody low FODMAP BBQ Sauce for dipping.