Get that down-home cookin’ feeling with my Healthy Fried Chicken Strips recipe.
Straight out of my kitchen, it’s gluten-free, grain-free, low-carb, dairy-free, a cinch to whip up, and actually helps stabilize blood sugar and insulin.
It’s rich in health-empowering waist-whittling fats, especially saturated fat. That’s right: saturated fat is integral in weight-loss and maintenance, and overall good health.
This recipe supports a lifestyle that holistically leverages cravings-control, optimal health, weight loss and maintenance, regular detoxification, and–just as important–actually enjoying your food!
Servings: 4 (2-3 pieces of chicken per serving)
Prep time: 8 minutes
Cook time: 22 minutes (baked) OR 8-10 minutes (fried)
- Medium-sized mixing bowl
- Blender or food processor
- Ziploc bag
- Baking sheet
- about 12 chicken breast tenders (or 3 chicken breasts sliced lengthwise into 4 equal portions)
- 1/2 cup coconut shreds
- 2/3 cup coconut flour (plus an additional sprinkle)
- 1/4 cup roughly chopped cilantro or parsley
- 1 egg
- 1/4 cup water
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 Tbsp coconut oil for drizzling
Pre-heat oven to 375 degrees. Grease a baking sheet with coconut oil. Set aside.
Toss shredded coconut, coconut flour, chopped cilantro or parsley, salt and pepper into blender and pulse a few times. Pour breading into a gallon Ziploc bag and set aside.
Spread out chicken tenders on a plate and sprinkle with a little sea salt and a little coconut flour, flip and repeat. Set aside.
Beat egg and 1/4 cup water. Dip each chicken tender into the beaten egg and toss into bag with breading. If you’d like you may “bread” each tender one at a time so none of the chicken pieces stick together.
Place “breaded” chicken on greased baking sheet. Drizzle each piece with about 2 tablespoons melted coconut oil then bake for approximately 12 minutes. Remove from oven, flip and bake another 10 minutes.
Remove from oven. Serve on plates.
OPTIONS + SUGGESTIONS
TO PAN-FRY CHICKEN
Heat 2 tablespoons coconut oil to medium-high heat in a pan. Add chicken tenders, and cook 4-5 minutes per side. Add a little coconut oil to the pan when the breading soaks it all up so the tenders don’t stick or burn.
COCONUT OIL SUGGESTION
Any refined coconut oil will work. I like organic, fair trade varieties.
TRY IT OUT!
How did this recipe work for you? Share your experience in the comments below.
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