• Molly Buszard

RECIPE: Crispy Coconut Chicken Strips

The ingredient I use most in my recipes is coconut. Whether its in sweet or savoury, as a flour, shredded or in the form of oil - it is such a versatile ingredient.

For these chicken strips, think healthy KFC, a delicious healthy way of creating a childhood classic!

I have mine with sweet potato chips and a honey and mustard mayo dip that I make.


All you do is for the dip is mix 1 tablespoon of honey, 1 tablespoon of whole grain GF mustard and 2 tablespoon of mayonnaise! Works perfectly!


Ingredients:

2 Chicken Breasts

1 Egg White

1/2 Cup of Desiccated Coconut

1/3 Cup of Coconut Flour

Salt + Pepper


Method:

Firstly, cut the chicken breasts into strips, making sure they are all equal sizes.

​Then in a mixing bowl, break and whisk the egg. In another bowl add the coconut flour, then on a plate add the desiccated coconut. You now have 3 different stations to coat your chicken strips.

Take one of you chicken strips, and dunk into the egg mixture making sure it is all covered. Next put the egg covered chicken into the coconut flour and get a good coating on it. Then roll the chicken in the desiccated coconut getting a good coverage - this is what makes them nice and crispy.

Repeat for all the pieces, and then lay on a tray lined with baking paper. Add salt and pepper.

Pop in the oven at 180 degrees, for around 30-40 minutes, turning the chicken strips over half way through.

​Turn the heat up to about 200 degrees for the last 5 minutes to make them really crisp up!

Take them out the oven and serve!



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