I’m always trying to recreate the chicken strip. Because kids LOVE ‘EM. And because the store-bought ones are nasty. Coconut chicken strips are nice because they come out so MOIST. And a bit sweet. If your kids hate coconut or aren’t a fan of the “sweet” part I’ve included a coconut-free version below.
These coconut chicken strips are gluten-free, grain-free, dairy-free.
I haven’t tried this particular method with shrimp or veggies or tofu — but I’ll do that next.
The coconut rice is also lovely. Instead of making rice with only water, I add other stuff sometimes. This time I cooked it in coconut milk and broth, ginger and garlic, salt and lemon zest.
If you decide to make the coconut chicken strips WITHOUT coconut… just re-dip in the first coconut flour mixture. I haven’t got a photo example here — but it still rocks!
Coconut Chicken Strips
- 2 medium chicken breasts (fed four of us easily)
- bowl coconut flour
- 1/2 tsp salt + optional spices (garlic powder, parsley or paprika, chili or other spices)
- 2 eggs, whipped
- bowl shredded coconut
Cut chicken breast into desired strip size. Combine coconut flour and desired spices. Dip each one into the coconut flour first, then eggs, then coconut (or another bowl of coconut flour). Then lay on a prepared cookie sheet.
Bake in oven at 400 F for 10 minutes or until no longer pink. Don’t overcook them — they will dry out somewhat — even with the lovely crust. No need to flip them halfway.
My kids eat these WITHOUT ketchup — which is a miracle. I eat them with sriracha mayonnaise. Hello Delicious!