There’s nothing like a big plate of chicken strips! These Keto-friendly strips are crusted in shredded coconut and almond flour. For the best results, use thinly shredded coconut. I dipped the strips in dijon mustard, but feel free to dip them in your favorite low carb dip or dressing.
Pound the chicken breasts between two pieces of parchment paper so that they are of uniform thickness. Cut into strips and toss with the olive oil.
In a small bowl, whisk an egg. In another small bowl, combine the almond flour, shredded coconut salt, garlic powder and onion powder.
Dip a chicken strip into the egg mixture, then dip into the coconut mixture and toss until the chicken strip is coated. Place the strip onto a parchment covered sheet pan and repeat until all of the chicken is coated.
Preheat your oven to 375 degrees Fahrenheit. Bake for about 15 minutes, then broil for a few minutes until crust on the chicken begins to brown. Watch the chicken closely to make sure it doesn’t burn! Remove from the oven and dip in dijon mustard!