Coconut Crusted Chicken Strips

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Organic Coconut Flour

  Baker Josef's

  ⁵⁄₁₆ cup or 42g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 tbsp or 15g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 cup or 85g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the oven to 400° and line a rimmed baking sheet with parchment for easy release.
2. Pound the chicken breasts to an even thickness, then slice into 3/4- to 1-inch-wide strips; pat dry.
3. Set up three shallow bowls: coconut flour in one; beaten eggs mixed with the coconut milk in the second; and flaked coconut in the third. Season the flour and/or the coconut with a pinch of salt and pepper, if desired.
4. Working one piece at a time, dredge chicken in coconut flour, dip in the egg mixture, then press into the flaked coconut to coat all sides. Arrange on the prepared baking sheet with space between pieces.
5. Bake until the coating is lightly golden and the chicken reaches 165°, about 12–14 minutes, rotating the pan halfway through for even browning.