Coconut Chicken Strips Recipe
If your family is missing those weeknight drive-thru dinners, you’re going to love this recipe! These crispy, tasty
chicken strips are incredibly easy to make, and because they are baked, not fried, you can also feel good about
serving them to your family, without the typical “post-drive-thru guilt.” I love making extras for school lunches
the next day. Just reheat in a frying pan with a tiny bit of oil to re-crisp the crust, then place strips in a heated
wide-mouth thermos. Don’t forget to include a dipping sauce like the Honey Mustard Sauce (p. 250) or the quick
BBQ Sauce (p. 251)!
Summary
Ingredients
| 4 organic boneless skinless chicken breasts, cut into strips | ||
| ¼ C (60 mL) coconut oil, melted | ||
| Unsweetened shredded coconut | 1 Cup (16 tbs) (<i>For the Breading</i>:) | |
| ¼ C (120 g) coconut flour | ||
| Sea salt | 1/2 Teaspoon (<i>For the Breading</i>:) | |
| Ground pepper | 1/2 Teaspoon (<i>For the Breading</i>:) | |
| ½ tsp granulated onion | ||
| Granulated garlic | 1/2 Teaspoon (<i>For the Breading</i>:) | |
| Paprika | 1/2 Teaspoon (<i>For the Breading</i>:) | |
Directions
1. In a shallow dish, combine breading ingredients. Set aside.
2. Drizzle half of the coconut oil over chicken strips. Dredge
strips in breading, covering all of the chicken.
3. Place breaded chicken in a greased 9" by 13" in glass baking
dish. Pour remaining oil over strips.
4. Bake in a 375° oven for 20 minutes.
5. Change oven to Broil and broil chicken about 5 minutes, or
until golden brown on top.
This recipe was contributed by Tammy Credicott, author of The Healthy Gluten Free Life.
Learn more about Tammy and the book at thehealthyglutenfreelife.
Follow Tammy on Twitter.
Connect with her on Facebook.
2. Drizzle half of the coconut oil over chicken strips. Dredge
strips in breading, covering all of the chicken.
3. Place breaded chicken in a greased 9" by 13" in glass baking
dish. Pour remaining oil over strips.
4. Bake in a 375° oven for 20 minutes.
5. Change oven to Broil and broil chicken about 5 minutes, or
until golden brown on top.
This recipe was contributed by Tammy Credicott, author of The Healthy Gluten Free Life.
Learn more about Tammy and the book at thehealthyglutenfreelife.
Follow Tammy on Twitter.
Connect with her on Facebook.
Chef
