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Coconut Crusted Chicken Strips

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $
Gatheredtable
adapted fromPaleo Leap Blog

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup coconut flour (or any kind)
  • 2 eggs
  • 2 teaspoons water
  • 1 cup shredded coconut
  • sea salt, and pepper to taste

Directions

Prep: 1. Preheat your oven to 400. Cover baking sheet in foil and lightly grease. 2. Slice chicken into strips. Make: 1. Get out 3 shallow bowls. 2. Bowl #1 - Place coconut flour (or all-purpose if you prefer). 3. Bowl #2 - Beat eggs and water. 4. Bowl #3 - Add shredded coconut. 5. Coat each chicken strip in the flour, then dunk in the egg mixture and finally coat in the shredded coconut. 6. Place the chicken strips on a large baking sheet, and cook for 10 to 12 minutes, or until chicken has completely cooked through (flip halfway through if desired).

Notes

Use any flour you like in place of the coconut flour, we prefer coconut or all purpose but any will work. We love to serve with chili garlic sauce. This method also works well with shrimp, increase heat to 450 and bake for 8-10 minutes.

Goes great with these recipes

Crunchy Caribbean Coleslaw
Tropical Cucumber Salad
Arugula Salad with Strawberries
Arugula Salad with Blueberries
Arugula Salad
Roasted Broccoli
Broccoli with Spicy Tahini
Arugula and Pomegranate Salad
Coconut Corn Salad
Crunchy Broccoli Salad
Tomato and Mango Salad with Chiles

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