Before we talk about these amazing grain-free coconut crusted chicken strips, let me start with a story…
Awhile back a friend introduced me to these amazing chicken strips from the Whole Foods freezer aisle. She even showed me how simple they are to make: you just pull them out of the box, plop them on a sheet pan, and bake! I’ll admit it: I was intrigued.
Sure, they were simple… but were they any good? I took a bite and it was confirmed: yes, they were good…
But, when I looked at the nutrition label I was horrified. They were loaded with sugar! (No wonder they tasted so delicious…)
So I set out on a mission to make my own version that’s just as delicious and simple to prepare, but doesn’t contain the added sugar.
These are also dairy-free, grain-free, and gluten-free so they work for a variety of diets. These can make it from the oven to your plate in 30 minutes so I think they’re the perfect solution to busy weeknight dinners.
Now, onto the recipe!
I paired my chicken strips with a simple honey mustard dipping sauce. If you can’t eat honey or are excluding natural sweeteners from your diet, try pairing these with this Creamy Cashew Ranch Dressing instead.
What are your favorite easy 30-minute meals?
- ¼ cup coconut flour
- ⅓ cup unsweetened shredded coconut
- ½ teaspoon sea salt
- 1 pound organic, free-range chicken tenders
- 1 organic, free-range egg, beaten
- Preheat oven to 350 degrees F.
- Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
- Dip the chicken in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
- Bake the chicken for 20 - 25 minutes, flipping once, until the chicken is cooked (the internal temperature should be above 165 degrees F) and the coconut crust is slightly browned and crisp. Serve warm.
- Note: to make the crust crispier and add more color, broil the chicken for the last 5 minutes of the cooking process.
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons yellow mustard
- 2 tablespoons raw honey
- Mix ingredients together and serve with chicken strips for dipping.
I'm a Certified Holistic Health Coach who believes that eating healthy food should taste delicious and feel good.
Love how you created a healthy version of this. These look wonderful. Thanks for sharing.
Hope you enjoy it! 🙂
Thank you for this delightful recipe Sonnet – can’t wait to try it out! I would also want to get hold of your Zucchini Recipe Book – where would it be available – I live in Cape Town, South Africa.
I have a question about the sweet mustard sauce for dipping the coconut chicken as posted above. Is it 2T of mustard powder or 2T of ready made mustard (eg Dijon or English mustard)
Looking forward to your reply
Thank you for great food ideas
li
Hi Li,
It’s so exciting that you’re reading this from across the world! (I’m in Seattle, WA)
The sauce uses already prepared mustard, hope you enjoy the recipe!
My book is electronic so you can purchase it and download it directly from my website here: http://www.insonnetskitchen.com/the-inspired-by-zucchini-cookbook/
Take care!
Love these! Especially since they are baked! So much easier than frying and getting grease splatters everywhere. 😉
Wondering if you have nutritional info for this recipe?
I just added this below the recipe! 🙂
I just had a brainstorm! What do you think of using your crusty coating on some halibut or cod and basically following the same directions? Think I’ll try it tomorrow for dinner and see what happens!
… well … minus the mustard dipping sauce! Do you have a tartar sauce recipe? 🙂
This goes great with fish! I actually tried this on salmon. Recipe here: http://www.insonnetskitchen.com/coconut-crusted-salmon/
I don’t have a tartar sauce recipe, but if you make it you’ll have to let me know how it goes! 🙂
I have to say, these are excellent. They couldn’t be easier. I made them one night out of envy seeing my friends eat bar food. They definitely hit the spot!
So glad you enjoyed them! 🙂
Hi Sonnet – writing to you from a warm and delicious Africa again! Thank you for inspiring me with your food – and for providing awesome and simple, healthy alternatives which works for our summer climate and african tastebuds!. I would love to try the coconut chicken again as posted above – but have a question. Would this recipe work with chicken breasts being fried instead of your baked version? Do I need to adapt your method/ingredients?
Thank you – and always looking forward to your food and your words
li
Hi Li,
Good question! I’ve tried frying these in coconut oil using the same ingredients and they turned out great. 🙂
easy, yummy! I added some garlic powder, onion powder, and herbs.
After prepping these, can they be frozen (veggie baking) & then cooked at a later time? I’m trying to make some freezer meals for my daughter that just had a baby.
HI Michelle, I’ve never tried that myself, but I think that should work fine. If you try a batch, let me know how it goes! 🙂