2 chicken breasts cut into nugget size
½ cup canned refrigerate coconut milk
½ cup GF flour
½ corn flour
¼ package kosher ranch mix
1 tsp black pepper
1 tsp salt
Combine all dry ingredients and mix well. Dip chicken into milk, roll in flour mixture. Fry in pan with veggie oil.
Tip- Great to freeze and re-heat for school lunches along with a side of GFCF ranch dip!
Tip- The cold coconut milk is thick like an egg wash, helps the dry mixture stick!
*Coconut milk is dairy free, lactose free, soy free, gluten free, rich in medium chain fatty acids, excellent source of Vitamin B12, cholesterol free, no trans fat and certified vegan.