Pan Fried Chicken Strips - Gluten-free
These Pan Fried Chicken Strips - Gluten-free are made with coconut oil to seal in the juicy flavors. This dish is easy to make, and one of our children's favorites. By using coconut oil instead of vegetable oil or other lard type options, this recipe provides healthy fats with great Costa Rican flavor. Chicken is one of the cheaper proteins available in Costa Rica, and these strips are a great main dish that should fit in your budget.
Ingredients
Ingredients
- 4 Chicken Fillet (3.5 ounce each)
- 1/4 cup Coconut Oil
- 2 Small Onions
- 2 Cloves Garlic
- 1 tsp Black Pepper
- 1/4 tsp Salt
- 1/2 tsp Rosemary
Instructions
Preparation
- Add the coconut oil to a large frying pan and heat on medium-high heat (approximately setting 6.5).
- Chop the onions and mince the garlic.
- Slice the chicken into roughly 3/4-inch strips.
- Sprinkle the salt, pepper, and rosemary evenly over the chicken pieces.
Cook
- Once the pan is hot, add the onion and garlic. Allow caramelizing for approximately 2-3 minutes. Onions will become translucent. Note: Do not burn the onion and garlic. It is better to err on too little than too much.
- Place the seasoned chicken in the pan with the caramelized onions and garlic and cook for about 2-1/2 minutes.
- Flip the chicken in the pan and fry for an additional 2-1/2 minutes.
- Continue frying and flipping in 2-minute increments, until both sides are golden brown, approximately 8-10 minutes total fry time.
- Once the chicken pieces are golden brown on both sides, remove the chicken from the pan, and place it on a paper towel covered plate. Let the chicken pieces sit for a few minutes to allow the paper towel to absorb the excess grease.
- Plate the chicken with your favorite sides and serve. We recommend a slaw salad and piece of fruit. (Pictured: Mango Slaw Salad, and a piece of watermelon).
