Crispy Coconut Crusted Chicken Strips - Lunch Version

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Crispy Coconut Crusted Chicken Strips - Lunch Version

Lisa
The Cook
2 Servings
6 Ingredients
9 Comments

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
6 Ingredients
9 Comments

Ingredients

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

Containers

Supplies

  • Labels
  • Parchment Papers
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

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.

Nutrition Facts

Servings Per Recipe
2 Servings
Serving Size
about 8 ounces
Amount Per Serving
Calories
446
Total Fat
23g
Saturated Fat
17g
Trans Fat
0g
Cholesterol
130mg
Sodium
1081mg
Total Carbohydrates
6g
Fiber
3g
Sugar
1g
Protein
53g
WW Freestyle
11

9 Comments

Join the discussion
      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!