Coconut Crusted Chicken Strips An Easy and Delicious Freezer Meal

Coconut Crusted Chicken Strips are Gluten Free, Dairy Free, Paleo, Low Carb and Delicious! They are great to cook ahead and have in the freezer for anytime!

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.

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

coconut crusted chicken strips

Coconut crusted chicken strips are best dipped into ranch dressing, bbq sauce, ketchup or your favorite diping 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

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:

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.

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    

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.

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 Free, Dairy Free, Paleo, Low Carb and Delicious! They are great to cook ahead and have in the freezer for anytime!

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 339 Total Fat 17g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 10g Cholesterol 158mg Sodium 135mg Carbohydrates 5g Fiber 3g Sugar 1g Protein 41g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  Also, you can put in exactly what you used so it is the most accurate.

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4 thoughts on “Coconut Crusted Chicken Strips An Easy and Delicious Freezer Meal

    1. 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!

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