Coconut Crusted Chicken Strips
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Paleo, Gluten Free, Grain Free, Dairy Free, 21 Day Sugar Detox (omit honey mustard), Whole 30 (omit honey mustard), Nightshade Free
Ingredients
  • 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
Instructions
  1. Pour coconut in a bowl, add salt and mix well.
  2. Crack eggs in a bowl and whisk to mix whites with yolks.
  3. Note: I like to start with 2 cups of coconut and 2 eggs and then add more as needed.
  4. Cut chicken breast into even size strips or pieces.
  5. 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.
  6. Lay chicken on a plate.
  7. In an iron skillet or pan heat 1 Tbsp oil (you will add additional oil each time to pan sear another round of chicken)
  8. If your pan is large enough to accompany all your chicken pieces then just add enough oil to cover the bottom of the pan.
  9. 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.
  10. 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.
  11. Bake at 350 degrees for 20-30 min or until chicken reaches and internal temp of 160 degrees.
  12. Cook time will depend on the size of your strips or nuggets.
  13. While chicken cooks make honey mustard.
  14. Warm honey in a bowl until melted. Add Dijon mustard and mix well. Set aside until chicken is cooked.
  15. Serve warm with honey mustard or dipping sauce of your choice.
Notes
Use consciously sourced organic meat and ingredients whenever possible! To make 21 Day Sugar Detox and Whole 30 compliant omit the honey mustard.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/coconut-crusted-chicken-strips/