Image courtesy of tiverylucky at

Get that down-home cookin’ feeling with my Healthy Fried Chicken Strips recipe. 

Straight out of my TOTAL CRAVINGS CLEANSE: Your Ultimate Mind-Body Reboot program, 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)

Required tools

  • Medium-sized mixing bowl
  • Blender or food processor
  • Ziploc bag
  • Plate
  • 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.


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. 

Any refined coconut oil will work. I like organic, fair trade varieties like this one from Nutiva.


How did this recipe work for you? Share your experience in the comments below.

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 Image courtesy of tiverylucky at