Gluten-Free Coconut Chicken Strips are moist and tender on the inside with crunchy and crispy on the outside. Thus, baking these strips make them a healthier alternative. Quick, convenient and easy to take on the go or simply sit down and enjoy dinner. In fact, make them for lunch or dinner or eat them as an appetizer or a snack. Making them the perfect to-go food or as they say in Europe take away food.
Our lives have become so busy that we look for quick and easy recipes we can make and even take with us when the need arises. We are so busy with work, classes, and activities that we don’t even notice how fast our lives are going. In the blink of an eye, your child is an adult. You no longer need to chauffeur them to lessons, parties, or games. To put it briefly, we no longer get to see them every day.
Hence, we all need to consciously make sure we are taking in every moment every breath. So that in old age we can honestly say we remember it, we relished the laughter, tears and hard work. Not to mention, that our children are on loan to us. At any rate, it is but a few short years. To summarize, hug your family. Make memories that last a lifetime.
Consequently, the world is full of negative stories and the worst of what humanity has to offer. In order to try my small part to improve negativity. It is for this reason that I highly encourage all my readers to do Random Acts of Kindness. Perhaps we can even get a small wave going and encourage others to join us.
Gluten-Free Chicken Strips:
Toward that end, this recipe should help the busy overloaded mom, dad, or caretaker provide a healthy meal in minutes. Believe it or not, there is no flour in this recipe. It is simply desiccated coconut. What is desiccated coconut?
Desiccated simply means to have all the water removed dried out. Therefore, it is just plain dried coconut with no sugar. In fact, this recipe contains no sugar and is oven-baked thereby making it healthier for you.
Gluten-Free Coconut Chicken Strips
2 lbs chicken breast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
2 tsp salt
2 cups desiccated coconut
1 tbsp fresh lemon juice
1/2 cup almond milk
2 beaten eggs
1/2 tsp black pepper
1/4 tsp chipotle pepper
1/4 tsp Cholula
4 to 6 sprays of coconut oil
First, preheat oven to 375. Second place a cooling rack on top of a baking pan or baking stone. Third in a small bowl onion powder, garlic powder, smoked paprika, salt, and desiccated coconut and stir.
Next, combine lemon juice and almond milk and let sit for 4 minutes. Afterward, combine milk with beaten eggs. Stir peppers and Cholula into the eggs. Finally, pour 1/3 of the flour mixture onto a plate. Pour half of the egg mixture onto a plate. Next, cut chicken breasts into strips. Step 1: Dip chicken strips into the egg mixture. Step two: Dip strips into the flour mixture. Double-coat the chicken. Repeat steps 1 and 2. Finally, place double-coated chicken onto the top of the cooling rack. Lightly spray the chicken strips with coconut oil. Place the baking pan or stone into the oven. Bake for 10 minutes remove chicken strips and flip them so that the bottom is facing up. Before, placing them back into the oven lightly spray them with coconut oil. Lastly, bake for an additional 10 -15 minutes or until brown and crispy.
Gluten-Free Coconut Chicken Strips
- 2 lbs chicken breasts
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tsp salt
- 2 cups desiccated coconut
- 1 tbsp fresh lemon juice
- 1 cup almond milk
- 2 whole eggs
- 1/2 tsp black pepper
- 1/2 tsp chipotle pepper
- 1/4 tsp cholula
- First, preheat oven to 375.
- Second place a cooling rack on top of a baking pan or baking stone.
- Third in a small bowl onion powder, garlic powder, smoked paprika, salt, and desiccated coconut and stir.
- Next,combine lemon juice and almond milk let sit 4 minutes. F
- Finally, combine milk with beaten eggs.
- Stir peppers and Cholula into the eggs.
- Finally, pour 1/3 of the flour mixture onto a plate.
- Pour half of the egg mixture onto a plate.
- Next, cut chicken breasts into strips.
- Step 1: Dip chicken strips into the egg mixture.
- Step 2: Dip strips into the flour mixture.
- Double coat the chicken and repeat steps 1 and 2.
- Once, all the chicken is double-coated place them onto the top of the cooling rack. Place the baking pan or stone into the oven.
- Lastly, bake 15-20 minutes or until brown and crispy.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 25 g||39 %|
|Saturated Fat 20 g||99 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 214 mg||71 %|
|Sodium 1322 mg||55 %|
|Potassium 75 mg||2 %|
|Total Carbohydrate 13 g||4 %|
|Dietary Fiber 5 g||19 %|
|Sugars 2 g|
|Protein 58 g||117 %|
|Vitamin A||4 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
For other Chicken Recipe
Gluten-Free Chicken Masala