Coconut Chicken Fingers  SERVES: 4

Coconut Chicken Fingers

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:

  1. Preheat oven to 375 degrees
  2. 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.
  3. Dip each chicken strip into the flour, egg (or oil), then coconut and lay out on a greased cookie sheet.
  4. Bake for 10-12 minutes, then turn the strips over and bake another 10 minutes.
  5. Turn broiler on and bake an additional 5 minutes or until golden brown.
  6. While the chicken is cooking, mix the mustard and the honey in a small bowl.
  7. Serve chicken strips with your favorite vegetable and serve with a nice stone ground mustard!

 

Coconut Chicken Fingers
Author: Dr. Becky Campbell
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
  1. Preheat oven to 375 degrees
  2. 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.
  3. Dip each chicken strip into the flour, egg (or oil), then coconut and lay out on a greased cookie sheet.
  4. Bake for 10-12 minutes, then turn the strips over and bake another 10 minutes.
  5. Turn broiler on and bake an additional 5 minutes or until golden brown.
  6. While the chicken is cooking, mix the mustard and the honey in a small bowl.
  7. Serve chicken strips with your favorite vegetable and serve with a nice stone ground mustard!
 

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