Crispy Coconut Crusted Chicken Strips- Lunch Version

Enjoy our paleo friendly Crispy Coconut Crusted Chicken Strips atop a fresh summer salad or as a quick protein laden snack. With a crunchy, coconutty exterior these moist chicken tenders are addictively good.
2 Servings Recipe By Pin Print
Crispy Coconut Crusted Chicken Strips- Lunch Version

Ingredients

  • 2 tablespoons Coconut Flour
  • ¼ cups Coconut, Shredded
  • 1 ½ tablespoons chop Cilantro, Fresh
  • 1 teaspoon Sea Salt
  • 2 tablespoons Coconut Oil
  • 1 pound Chicken Tenders

Freezer Containers

Supplies

  • Baking Sheets
  • Parchment Papers
  • Labels

Nutritional Information

  • 1 serving = 8 ounces
  • 440 Calories
  • 21g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 130mg Cholesterol
  • 1350mg Sodium
  • 8g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 53g Protein
  • 11 WW SmartPoints
  • Diabetic Exchanges: 3 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 0 Veg
  • 7 Lean Meat

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a shallow pan, combine coconut flour, shredded coconut, cilantro, and sea salt.
  2. In a large non stick skillet, melt coconut oil.
  3. Dredge chicken through melted coconut oil, then coat in coconut mixture.
  4. Return chicken to skillet and cook until golden, about 2 minutes per side.
  5. Transfer chicken to parchment paper lined baking sheets.
  6. Cook at 350F for 25 minutes, or until chicken is cooked through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a shallow pan, combine coconut flour, shredded coconut, cilantro, and sea salt.
  2. In a large non stick skillet, melt coconut oil.
  3. Dredge chicken through melted coconut oil, then coat in coconut mixture.
  4. Return chicken to skillet and cook until golden, about 2 minutes per side.
  5. Transfer chicken to parchment paper lined baking sheets.
  6. Cook at 350F for 25 minutes, or until chicken is cooked through.
  7. Flash freeze.
  8. Once frozen, divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Microwave for 1-2 minutes, until warmed through.

9 Comments

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      1. Thank you! I see it now on my desktop, but for some reason it wasn’t showing on my tablet. It just said ” cups coconut, shredded.” Weird.

    1. For reheating the Crispy Coconut Crusted Chicken, you can bake at 350 for about 10-15 minutes, depending on your oven.

  1. My kids love these. I add them to menus here and there to make and keep in the freezer for a super easy dinner-we just pull out the number of tenders we need and serve with something easy like salad and a potato or sweet potato. Really great “convenience” recipe!

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