PALEO COCONUT CHICKEN STRIPS
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Ingredients
Scale
- 3–4 boneless skinless chicken breasts cut into strips
- 1/2 cup coconut flour or almond flour
- 1 cup unsweetened shredded coconut
- 2 eggs
- 1 tablespoon unsweetened almond milk or water
- 1 teaspoon sea salt
- 1 tbsp paprika
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400° and line a sheet tray with parchment paper, set aside
- Get out 3 shallow dishes or bowls
- Put the coconut flour and spices in the first bowl
- Crack the eggs in the second bowl and add the nut milk or water, whisk until combined
- Place the shredded coconut in the third bowl
- Taking one strip at a time, dip it in the flour and make sure it is fully coated. Then dip it in the egg mixture and into the shredded coconut.
- Place all strips on the baking sheet and spray with olive or avocado oil if you have it. This will help them crisp
- Bake for 15 minutes, then flip them over and bake for 10 more minutes
