Coconut Chicken Strips
ChefRhonda PlataDifficultyIntermediateShredded coconut and a little almond flour stand in for breadcrumbs in this recipe, giving chicken strips a crisp nuttiness that your whole family will enjoy. Serve with a keto BBQ sauce or hot mustard to dip, and a side of creamed spinach.
Servings 4
Serving size 4 oz chicken strips
Net Carbs
- Amount Per Serving
- Calories 327
- % Daily Value *
- Total Fat 21g27%
- Protein 30g
- Total Carbohydrate 7g3%
- Dietary Fiber 3g11%
- Total Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Add the shredded coconut to a bowl and in a separate bowl, whisk the egg. Season the coconut and egg with salt and pepper to taste.
Sprinkle each side of the chicken strips with almond flour and pat down to stick. One at a time, dip each chicken strip in the whisked egg, shaking off any excess, then in the coconut, shaking off any excess. Place on the prepared baking sheet. Repeat with the remaining chicken strips. Discard any leftover egg and coconut.
Bake for 24 to 26 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Add the shredded coconut to a bowl and in a separate bowl, whisk the egg. Season the coconut and egg with salt and pepper to taste.
Sprinkle each side of the chicken strips with almond flour and pat down to stick. One at a time, dip each chicken strip in the whisked egg, shaking off any excess, then in the coconut, shaking off any excess. Place on the prepared baking sheet. Repeat with the remaining chicken strips. Discard any leftover egg and coconut.
Bake for 24 to 26 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve and enjoy!
Notes
