Coconut Chicken Fingers SERVES: 4
INGREDIENTS:
- 1 pound chicken strips
- 3 eggs (for egg-free use ¼ cup olive oil)
- 1 cup unsweetened shredded coconut
- ½ cup coconut flour
- ¼ teaspoon ground mustard
- Stone ground mustard
INSTRUCTIONS:
- Preheat oven to 375 degrees
- In 3 separate bowls, fill one with coconut flour, whisked eggs or (olive oil), and one with coconut flakes. Line the bowls up in this order.
- Dip each chicken strip into the flour, egg (or oil), then coconut and lay out on a greased cookie sheet.
- Bake for 10-12 minutes, then turn the strips over and bake another 10 minutes.
- Turn broiler on and bake an additional 5 minutes or until golden brown.
- While the chicken is cooking, mix the mustard and the honey in a small bowl.
- Serve chicken strips with your favorite vegetable and serve with a nice stone ground mustard!
Coconut Chicken Fingers
Author:
Ingredients
- 1 pound chicken strips
- 3 eggs (for egg-free use ¼ cup olive oil)
- 1 cup unsweetened shredded coconut
- ½ cup coconut flour
- ¼ teaspoon ground mustard
- Stone ground mustard
Instructions
- Preheat oven to 375 degrees
- In 3 separate bowls, fill one with coconut flour, whisked eggs or (olive oil), and one with coconut flakes. Line the bowls up in this order.
- Dip each chicken strip into the flour, egg (or oil), then coconut and lay out on a greased cookie sheet.
- Bake for 10-12 minutes, then turn the strips over and bake another 10 minutes.
- Turn broiler on and bake an additional 5 minutes or until golden brown.
- While the chicken is cooking, mix the mustard and the honey in a small bowl.
- Serve chicken strips with your favorite vegetable and serve with a nice stone ground mustard!
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