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Coconut Chicken Strips

Created by
  Published on April 28th, 2022
  Reading time: < 1 minute
  Last modified May 16th, 2022
Coconut chicken strips
ChefRhonda PlataDifficultyIntermediateRating
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Shredded 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.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 1 cup unsweetened shredded coconut
 1 egg
 1 lb chicken breast(cut in strips)
 ¼ cup almond flour
 salt(to taste)
 black pepper(to taste)

Directions

1

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

2

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.

3

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.

4

Bake for 24 to 26 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve and enjoy!

Ingredients

Ingredients

 1 cup unsweetened shredded coconut
 1 egg
 1 lb chicken breast(cut in strips)
 ¼ cup almond flour
 salt(to taste)
 black pepper(to taste)

Directions

Directions

1

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

2

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.

3

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.

4

Bake for 24 to 26 minutes, flipping halfway through, or until the chicken is golden brown and cooked through. Serve and enjoy!

Coconut Chicken Strips

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