i hart nutrition


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  1. 34 boneless skinless chicken breasts cut into strips
  2. 1/2 cup coconut flour or almond flour
  3. 1 cup unsweetened shredded coconut
  4. 2 eggs
  5. 1 tablespoon unsweetened almond milk or water
  6. 1 teaspoon sea salt
  7. 1 tbsp paprika
  8. 1/4 teaspoon pepper
  9. 1 teaspoon garlic powder


  1. Preheat oven to 400° and line a sheet tray with parchment paper, set aside
  2. Get out 3 shallow dishes or bowls
  3. Put the coconut flour and spices in the first bowl
  4. Crack the eggs in the second bowl and add the nut milk or water, whisk until combined
  5. Place the shredded coconut in the third bowl
  6. 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.
  7. Place all strips on the baking sheet and spray with olive or avocado oil if you have it. This will help them crisp
  8. Bake for 15 minutes, then flip them over and bake for 10 more minutes