Fresh, additive free chicken breasts (I usually cook 1-1/2 pounds at a time.)
2/3 cup oat flour *
2/3 cup barley flour *
1/2 cup coconut milk
* For a gluten free version, replace the oat and barley flours with your preferred gluten free flour blend. I've used buckwheat, teff and millet.
Preheat oven to 425F. Prepare baking dish by pouring enough oil to coat the bottom.
In a bowl, stir together the flours and desired amount of salt and pepper. Pour milk in another bowl.
Cut chicken into strips or 1-inch square-ish pieces. Dip chicken pieces in the coconut milk, then coat in the flour mixture. Place in the baking dish and then flip over so both sides are coated in oil.
Bake until chicken is thoroughly cooked. Time varies with thickness.
I freeze all that will not be eaten in the next day on a lined cookie sheet, then transfer to a freezer bag or other freezer-safe container. Remove just the amount that will be eaten and cook in a preheated 400F oven for 5-7 minutes.