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Coconut Crusted Chicken Strips

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Coconut Crusted Chicken Strips

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!

Coconut Crusted Chicken Strips Coconut Crusted Chicken Strips

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?

The Seasonal Comfort Food Cookbook

4.0 from 1 reviews
Coconut Crusted Chicken Strips
 
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Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix the coconut flour, shredded coconut, and salt together in a shallow bowl. Set aside.
  3. Dip the chicken in the egg and coat both sides with the coconut mixture. Lay flat on a sheet pan.
  4. 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.
  5. Note: to make the crust crispier and add more color, broil the chicken for the last 5 minutes of the cooking process.
Nutrition Information
Calories: 393 Fat: 24.6 g Saturated fat: 8.1 g Trans fat: 0 Carbohydrates: 22.9 g Sugar: 1.5 g Fiber: 5 g Protein: 19.9 g Cholesterol: 93 mg

4.0 from 1 reviews
Honey Mustard Dipping Sauce
 
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Recipe type: Dip
Ingredients
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons yellow mustard
  • 2 tablespoons raw honey
Instructions
  1. Mix ingredients together and serve with chicken strips for dipping.
Notes
To make a sweeter (and less tangy sauce), omit the apple cider vinegar and add an additional tablespoon of honey.

Grain-free Coconut Crusted Chicken Strips Recipe! So easy and delicious - a crowd favorite!
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Reader Interactions

Comments

  2. 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

  3. Love these! Especially since they are baked! So much easier than frying and getting grease splatters everywhere. 😉

  5. 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!

  7. 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

  9. 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! 🙂