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Coconut Chicken Strips

The.Healthy.Gluten.Free.Life's picture
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)!
Ingredients
For chicken
  Organic boneless skinless chicken breasts 4 , cut into strips
  Coconut oil 60 Milliliter, melted (1/4 cup)
For breading
  Organic unsweetened coconut 150 Gram, finely shredded (1 cup)
  Coconut flour 120 Gram (1/4 cup)
  Sea salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Granulated onion 1⁄2 Teaspoon
  Granulated garlic 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
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.
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Recipe Summary

Cuisine: 
European
Servings: 
4

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