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Coconut Crusted Chicken Strips

Coconut Crusted Chicken Strips

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Coconut Crusted Chicken Strips are Gluten and Dairy Free, Paleo, Whole 30, Keto, Low Carb and Delicious! They are great to cook ahead and have in the freezer for anytime! Only 6 Ingredients and 2 net carbs!

Coconut crusted chicken strips goes into the freezer already cooked so on serving day, all you need to do it pull it out and reheat.

Whether you want one or two coconut crusted chicken strips for one serving or you made a triple batch and need them all for company, they are ready to go.

This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

It is pictured and delicious with Broccoli and Cauliflower Cheesy Bake.

coconut crusted chicken strips and broccoli and cauliflower cheesy bake on white plate

Coconut crusted chicken strips are best dipped into ranch dressing, BBQ sauce, ketchup or your favorite dipping sauce. I mean, they are chicken strips, so duh! If you would like to make some of your own Low Carb and Keto ones, check out this post; 24 Low Carb & Keto Condiments, Sauces, Mixes and Dressings

See below to print the recipe.

Ingredients:

Coconut Crusted Chicken Strips ingredients

boneless, skinless chicken breasts

almond flour

shredded unsweetened coconut flakes

dried oregano

ground cayenne

salt and pepper

eggs

Instructions:

Preheat oven to 350* and spray a foil lined baking sheet.

Trim chicken of extra fat and cut into 1 – 1.5 inch strips.

Whisk the almond flour, coconut flakes, oregano, cayenne and salt and pepper and put on a shallow dish.

Beat eggs in a bowl big enough to dip chicken.

"breading", egg dip and chicken lined up to prepare

Dip the chicken into the egg mixture. Allow the extra to drip off before putting it in the flour mixture and coating it well on both sides.

dripping egg from chicken
assembly line preparing Coconut Crusted Chicken Strips

Set the strips on the baking sheet with a little space between for even baking.

coconut crusted chicken on baking sheet

Give them a little spray with oil.

Bake in a 350* oven for about 25 minutes or until chicken is cooked through.

baked coconut crusted chicken strips

To freeze: cool completely and put in container to freeze. In order to keep them separate, freeze on a cookie sheet individually and then put in a Ziploc bag or container.

ready for freezer

To serve: Thaw and heat in microwave about 30 seconds per strip or heat on a baking sheet in a 350* oven for 10-15 minutes.

This recipe is from my book, “Make Ahead Meals Made Healthy”. You can buy it at Amazon with the link below. It has lots of good recipes in it. I use the same ingredients but changed the amounts to our liking.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Coconut Crusted Chicken Strips is part of these collections: 

82 Freezer Meal Prep Low Carb & Keto Tips and Recipes

Hundreds of Low Carb & Keto Lunch Recipes and Ideas

Over 200 Low Carb & Keto Meal Ideas

78 Dairy Free Low Carb & Keto Recipes

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Yield: 6 servings

Coconut Crusted Chicken Strips

Coconut Crusted Chicken Strips

Coconut Crusted Chicken Strips are Gluten and Dairy Free, Paleo, Whole 30, Keto, Low Carb and Delicious! They are great to cook ahead and have in the freezer for anytime! Only 6 Ingredients and 2 net carbs!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts
  • ¾ cup almond flour
  • ½ cup shredded unsweetened coconut flakes
  • ¼ tsp dried oregano
  • 1/8 tsp ground cayenne
  • Dash of salt and pepper
  • 2 eggs

Instructions

  1. Preheat oven to 350* and spray a foil lined baking sheet.
  2. Trim chicken of extra fat and cut into 1 – 1.5 inch strips.
  3. Whisk the almond flour, coconut flakes, oregano, cayenne and salt and pepper and put on a shallow dish.
  4. Beat eggs in a bowl big enough to dip chicken.
  5. Dip the chicken into the egg mixture. Allow the extra to drip off before putting it in the flour mixture and coating it well on both sides.
  6. Set the strips on the baking sheet with a little space between for even baking.
  7. Give them a little spray with oil.
  8. Bake in a 350* oven for about 25 minutes or until chicken is cooked through.
  9. To freeze: cool completely and put in container to freeze. To keep them separate, freeze on a cookie sheet individually and then put in a Ziploc bag or container.
  10. To serve: Thaw and heat in microwave about 30 seconds per strip or heat on a baking sheet in a 350* oven for 10-15 minutes.

Notes

MyProductiveBackyard.com

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 339Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 158mgSodium 135mgCarbohydrates 5gFiber 3gSugar 1gProtein 41g

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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Judy

Friday 22nd of December 2017

A little dry. I thought I would try it next time with mayo instead of egg wash.

Joy

Saturday 13th of January 2018

Hmm, I am sorry they were dry for you. We like to dip them in Ranch dressing or BBQ sauce and hadn't noticed that. If you try the mayo, let me know how it works! Thanks for stopping by and commenting!

Wendy

Friday 5th of May 2017

Ooooooo. Can't wait to try this!

Joy

Saturday 6th of May 2017

Great! I think you will like it! :)

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