The coconut flakes add a hint of sweetness, and anything that is finger lickin’ delicious is sure to be a hit
Coconut Chicken Strips with Thai Cilantro Dip
Coconut Chicken Strips:
4 Chicken Breasts, boneless, skinless, cut into strips, or 2 pounds of tenders
1/4 cup Coconut Flour
3 Omega-3 Eggs, whisked
1 cup Unsweetened Coconut, finely shredded
1/2 teaspoon No-Salt Seasoning
1/2 teaspoon freshly Ground Pepper
1/2 teaspoon Granulated Onion
1/2 teaspoon Granulated Garlic
1/2 teaspoon Paprika
Thai Cilantro Dip:
1 bunch of Cilantro, large stems removed
1/3 cup slivered Almonds
1 tablespoon Shallots, chopped
1 clove of Garlic
1/2 Jalapeno, seeded and chopped
1 tablespoon Lime Juice
Extra Virgin Olive Oil
Directions for Chicken Strips:
You’ll need 3 shallow dishes. Fill the first with coconut flour. The eggs go in the second one. In the third, combine the remaining ingredients–shredded coconut through paprika.
Dip the strips into flour, then into the egg mixture, and finally dredge strips in breading, covering all of the chicken
Place the breaded chicken on a cookie sheet lined with parchment paper. Bake in a 375 degree Fahrenheit oven for 20 minutes.
Directions for Thai Cilantro Dip:
In a food processor, pulse the cilantro, almonds, shallots, garlic, jalapeno, and lime juice until well blended.
With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for desire consistency.
Health Tip: Coconut is high in fiber and can help with proper bowel function.