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Keto Coconut Chicken Strips
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.
How to Make It
Step 1
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.
Step 2
In a small bowl, whisk an egg. In another small bowl, combine the almond flour, shredded coconut salt, garlic powder and onion powder.
Step 3
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.
Step 4
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!
Ingredients
- Chicken Breast – 1 pound
- Olive Oil – 1 tablespoon
- Egg – 1 large
- 100% Organic Shredded Coconut Unsweetened by Let’s Do – 10 tbsp
- Almond Flour Finely Sifted by Blue Diamond – 6 tablespoon
- Salt – ½ teaspoon
- Garlic Powder – ½ tsp
- Spices Onion Powder – ½ tsp
- Organic Dijon Mustard by 365 – 4 tablespoon
