Healthier Coconut Chicken Strips (paleo, gluten free, whole30)

Coconut chicken strips are by far one of my family’s favorite meals. They are quick to make and this recipe substitutes the flour and breadcrumbs with gluten free, paleo and whole30 alternatives. They also make delicious leftovers!

In my early twenties I developed a shellfish allergy and for years I thought, no more coconut shrimp for me. I cried inside. But I finally found a recipe that satisfies my coconut cravings.

I like to get all my ingredients ready before I start and make a little assembly line for the chicken strips. Step 1, dredge in coconut flour, step 2, dip in eggs, and step 3 roll in shredded coconut and flaxseed meal. Easy peasy.

Add the coconut flour to a pie dish or shallow bowl. Next, break 4 eggs into a glass bowl, add a little almond milk and whisk until its well mixed. Then get another pie dish and mix together shredded coconut and flaxseed meal. Now that’s all ready to go.

Cut chicken breasts in half butterfly style, leaving you with thin sliced breasts, then slice them into long skinny strips. Dredge each chicken strip in coconut flour, then dip into the egg mixture.

Take each chicken strip from the egg and place it on the flax/coconut plate. Roll them around, and press them hard into the coconut so it sticks to every part of the surface.

Lay each strip out on a greased baking sheet. Once they are all prepped, the baking sheet can be kept up to 24 hours in the refrigerator before baking. A huge bonus to this recipe.

When you’re ready for dinner, just pop these in the oven and bake for 20 minutes at 350 degrees F. Flip halfway through baking. Serve with your favorite dipping sauce, mine is sweet chili sauce!