If you’re a fan of coconut shrimp and have yet to try coconut chicken, you’re seriously missing out! You only need a few ingredients to make these Crispy Coconut Chicken Strips, they’re packed with protein, great for meal prep, and only take around 20 minutes to make.
Start this one by taking out 3 bowls. You’ll need a bowl for your egg mix, your coconut flour, and your coconut flakes. They don’t need to be huge bowls, just big enough to fit your chicken into it (whatever type you’re making).
In your first bowl add 1 jumbo whole egg and 1 tablespoon of melted coconut oil. Mix those together good.
In the other 2 bowls add 8 tablespoons of coconut flour to one and 8 tablespoons of coconut flakes in the other one.
Put your bowls off to the side and take out 2 pounds of chicken breast. Here is where you can decide what you want to make. I made chicken strips today so I cut my pieces accordingly, length wise.
Coconut Chicken Options
Don’t like or want chicken strips? Think outside the box and have fun with this low carb chicken recipe! You can make:
- Fingers
- Filets
- Nuggets
- Dinosaurs that your kids will love!?
Once your chicken is cut into whatever you’re making take each piece of your chicken and roll it around in your coconut flour. The goal is to fully coat it in the flour.
Follow your flour by dunking it into your egg mix (letting the excess drip off) and then right into your coconut flakes. However coated you want your pieces is up to you!
Place each piece of your crispy coconut chicken onto a baking rack lined baking sheet. This is a baking rack if you’re unfamiliar and is what will keep your chicken from getting “soggy” while baking.
Bake them on 400F/204C for around 15:00-20:00 minutes depending on how big or small you made them. The bigger your chicken is, the longer it’ll take to cook.
Pro tip? Using a toaster oven to heat them up with keep the crispness alive!
Pair these coconut chicken strips with a Coconut Cream Pie Protein Shake!
Crispy Coconut Chicken Strips
What We Used
- Oven
Ingredients
- 1 Jumbo Whole Egg
- 1 Tablespoon Coconut Oil - 14g
- 8 Tablespoons Coconut Flour - 60g
- 8 Tablespoons Coconut Flakes - 60g
- 2 Pounds Chicken Breast - 32 Ounces
Instructions
- Take out 3 bowls
- Add your Egg and melted Coconut Oil into one bowl and mix those together
- Add your Coconut Flour into the next bowl
- Add your Coconut Flakes into the last bowl
- Take out your Chicken Breast, trim the fat off of them, and cut them into strips (however big you want them)
- Dunk your strips first into the Coconut Flour, then egg mix, and last the Coconut Flakes
- Place your strips onto your baking sheet and bake them on 400F/204C for 15:00-20:00
Video
Notes
- Calories: 1705
- Fat: 73g
- Saturated Fat: 46g
- Sodium: 1504mg
- Carbs: 64g
- Fiber: 28g
- Sugar: 28g
- Protein: 198g
- Calories: 170
- Fat: 7.3g
- Saturated Fat: 4.6g
- Sodium: 150.4mg
- Carbs: 6.4g
- Fiber: 2.8g
- Sugar: 2.8g
- Protein: 19.8g
Nutrition
5 Comments
Leave a Comment
Meal Prep
Our Mascot, Lana
This was so yummy! Maybe I did something wrong but I ended up needing 2 eggs and way more coconut flakes for only a pound of chicken.
Hi! Love this recipe! Curious though…what is the dip u have in the vid?? Thanks
Love these, especially for meal prep. Tastes soooo good! I use unsweetened coconut flakes to cut out some of the sugar and they still taste great! Great simple recipe.
Thanks Naomi! You rock!