Chicken strips anyone? Not just chicken strips but Coconut Crusted Chicken Strips! They sound pretty yummy don’t you think? I have been back on strict autoimmune protocol for a few months now and am sad to say these are not compliant. This only means I can’t enjoy them right now, but luckily the rest of my family can. A lot of people have a hard time sticking to their healthy lifestyle when they have to cook for others but for some reason this is not an issue for me. In fact, I get a huge amount of enjoyment out of cooking for my family and friends. This was not always the case. In the past I actually hated cooking. Ask my family or any of my friends and they will validate this statement. So, what changed you asked? My strong yearning for healing and health. If you have been following my blog for awhile you know that I have been on every real food, healthy lifestyle aka “diet” you can think of. Vegan, vegetarian, gluten free and dairy free just to name a few. I hate everything about processed food and have for a long time. Don’t get me wrong, I love a chip every once in a while as much as the next guy but there is something so different about buying a bag of chips vs. picking out the sweet potato at the store, slicing and frying it yourself. When you cook for others as well as yourself consider putting positive intentions into your food. This might sound a bit nutty but I have been doing it for awhile and it has not only brought me enjoyment in the cooking process but I believe it makes food even healthier as you pass the good vibes on to those who consume your food. We all are busy in our lives and sometimes cooking takes a back seat. If that is you, try to figure out how to cook a few nights a week at home. Make it a family affair and get everyone involved. I can’t wait for the day my little guy is old enough to really get involved. He is an amazing little kale peeling and salad spinning assistant, but I can’t wait for him to play a bigger role. I hope that by cooking not only for him, but also with him leads to excitement in the kitchen in the future.
Now on to the recipe. I love when you can make a healthy version of classic comfort! This is a perfect example of that. I made these as strips but if you are making them for your kids or prefer more of a nugget you can cut your chicken into smaller pieces. The smaller the pieces the faster they will cook so be sure to adjust the cook time. One other modification that can be made with this recipe is the number of layers of breading. If you prefer a thinner breading then only dip and coat once. If you prefer a thicker breading dip and coat twice. You can eat these with any dip you like but I am a huge fan of whipping up a simple batch of honey mustard. Enjoy!
- 1 lb chicken breast
- 2-2 ½ cups finely shredded coconut
- 2-4 eggs
- 1 tsp sea salt
- 2 Tbsp Dijon mustard (I like Annie’s)
- 1 Tbsp raw honey
- Pour coconut in a bowl, add salt and mix well.
- Crack eggs in a bowl and whisk to mix whites with yolks.
- Note: I like to start with 2 cups of coconut and 2 eggs and then add more as needed.
- Cut chicken breast into even size strips or pieces.
- Dip chicken pieces into egg and then into coconut. Ensure pieces are fully coated in coconut. Depending on how much breading you prefer you can dip in the egg again and back in the coconut. If you prefer thinner breading just dip once.
- Lay chicken on a plate.
- In an iron skillet or pan heat 1 Tbsp oil (you will add additional oil each time to pan sear another round of chicken)
- If your pan is large enough to accompany all your chicken pieces then just add enough oil to cover the bottom of the pan.
- Lay chicken pieces in pan and allow to brown for about a minute. Once golden flip and allow to do the same thing on the other side. You are not cooking the chicken just browning the breading.
- To allow for even cooking if you have an oven safe cooling rack put this on top of a baking sheet and place chicken on top. The open bottom will allow you to cook the chicken without having to flip them over. I love this method of cooking and it makes things so much easier. A baking sheet can also be used. If using a baking sheet flip a few times during the total cook time.
- Bake at 350 degrees for 20-30 min or until chicken reaches and internal temp of 160 degrees.
- Cook time will depend on the size of your strips or nuggets.
- While chicken cooks make honey mustard.
- Warm honey in a bowl until melted. Add Dijon mustard and mix well. Set aside until chicken is cooked.
- Serve warm with honey mustard or dipping sauce of your choice.