Coconut Chicken Strips

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tablespoon coconut oil, melted
  • 3/4 cup cassava flour (Look for it in health food or Latin American markets)
  • 1 teaspoon each garlic powder, onion powder and paprika
  • 2 large eggs, lightly beaten
  • 1/3 cup finely shredded unsweetened coconut
  • 1 pound boneless, skinless chicken breasts, cut crosswise into 1-inch strips
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  1. Instructions
  2. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; brush with oil.
  3. Prepare chicken strips: Set out three shallow dishes. In the first dish, stir together flour, garlic powder, onion powder and paprika.
  4. In the second dish, add eggs. In a third dish, add coconut. Sprinkle chicken with salt and black pepper.
  5. Working with 1 strip at a time, dredge chicken in flour mixture, turning to coat, then dip into egg, letting excess drip back into dish. Press both sides of chicken into coconut.
  6. Arrange chicken on prepared sheet. Bake, turning once, until golden and no longer pink inside, 20 to 25 minutes.
  7. Enjoy