Baked Coconut Chicken Strips

Recipe From: Laura Watson
 
  • We love these delicious chicken strips! I think its the sweetness from the coconut flakes paired with a tang from the dipping sauces.  Super healthy and easy to  make.   We also dip em in Bolthouse yogurt ranch dressing.

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  • Ingredients
  • 3-4 boneless skinless chicken breasts, pounded to ½ inch thick, cut into strips
  • ½ cup flour ( I use almond flour since we are gluten free family)
  • ½ teaspoon seasoning salt (or salt and pepper to taste)
  • 2 eggs + 1 tablespoon water
  • 2 c. unsweetened coconut(reg. coconut has pro. glycol in it, which is a toxin) 
  • sweet & sour sauce and/or Asian sweet chili sauce, for dipping

  • Instructions 

    1. Preheat oven to 400 degrees. Lightly grease a baking sheet.
    2. Whisk together flour and seasoning salt in a small bowl. Whisk together eggs and water in a second bowl. Place coconut flakes in a third bowl.
    3. Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well. Place on prepared baking sheet. Bake for 12-15 minutes until golden and chicken is cooked through. Serve warm with dipping sauce of choice.  

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