
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 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:
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.
Set the strips on the baking sheet with a little space between for even baking.
Give them a little spray with oil.
Bake in a 350* oven for about 25 minutes or until chicken is cooked through.
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.
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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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!
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.
- Set the strips on the baking sheet with a little space between for even baking.
- Give them a little spray with oil.
- Bake in a 350* oven for about 25 minutes or until chicken is cooked through.
- 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.
- 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 1Amount Per Serving Calories 339Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 158mgSodium 135mgCarbohydrates 5gFiber 3gSugar 1gProtein 41g
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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.
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! :)