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.
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!
4 servings
4 oz chicken strips
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
