Coconut-crusted chicken strips

These chicken nuggets are grain-free, gluten-free, dairy-free, nut-free and Paleo-friendly.

Coconut-crusted chicken strips

  1. Rinse chicken and dry on paper towels.
  2. Cut into thin strips against the grain of the chicken. Cut the strips into 2-3 inches long.
  3. Heat oven to 375°. Place extra large baking pan or two large baking pans in the oven to heat.
  4. Fill 3 bowls:
    • coconut flour mixed with seasoning of choice
    • eggs whisked with ½ t salt
    • shredded coconut
  5. Coat chicken strips in the flour mixture, then eggs, then shredded coconut and place on baking sheet with space in between each strip.
  6. Bake for 10 minutes.
  7. Rotate the pan 180°.
  8. Bake for another 10 minutes.

Serve with Priya’s tamarind chutney, apple butter, honey or ketchup!

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