Coconut crusted chicken strips recipe
An easy recipe for Paleo chicken strips that can be enjoyed as a main or as a finger food. The coconut and chicken flavors are a match made in heaven.
Servings 2 people
Calories 2591kcal
Cost 15
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup or less coconut flour
- 2 eggs
- A splash of full-fat coconut milk
- 1 cup more or less shredded coconut
- Sea salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are about ¾″ to 1″ in width.2 boneless
- You will need three bowls one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together), and one for the shredded coconut.½ cup or less coconut flour, 2 eggs, A splash of full-fat coconut milk, 1 cup more or less shredded coconut, Sea salt and freshly cracked black pepper to taste
- Coat each chicken strip in the coconut flour, then dunk in the egg and coconut milk mixture, and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip, and cook for 10 to 12 minutes or until the chicken has completely cooked through.
- Serve with some paleo ketchup or homemade plum or chili sauce, and enjoy!
Nutrition
Calories: 2591kcal | Carbohydrates: 39g | Protein: 301g | Fat: 137g | Saturated Fat: 69g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 58g | Trans Fat: 6g | Cholesterol: 1061mg | Sodium: 1196mg | Potassium: 5258mg | Fiber: 13g | Sugar: 22g | Vitamin A: 319IU | Vitamin C: 0.3mg | Calcium: 235mg | Iron: 33mg