If you’re looking for a healthier twist on a classic, you need to try these Coconut Crusted Chicken Strips!

These little bites of crispy goodness are not only packed with flavor but also come with a boost of healthy fats from the coconut. They’re the perfect guilt-free snack or meal that’ll satisfy those crunchy cravings without compromising your health goals.

And the best part? They’re super easy to make—so you can enjoy something delicious without spending hours in the kitchen!

Ingredients: Serves 2

• 2 boneless, skinless chicken breasts (4 oz. each)
• 1/4 cup coconut flour
• 2 eggs
• 1 splash of full-fat coconut milk
• 1/2 cup shredded coconut
• Sea salt and freshly cracked black pepper to taste

Directions:

1. Preheat oven to 400 F. Using a heavy object, like a rolling pin, hammer the chicken breast so that they flatten to an even thickness. Cut the chicken into long strips that are about 3/4 inch to an inch in width.

2. You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut.

3. Take the hammered chicken strips and dip the chicken in the flour, then egg mixture then shredded coconut to coat

4. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 5-6 minutes each side, or until chicken has completely cooked through.

5. Serve with some paleo ketchup or homemade plum or chilli sauce and enjoy!