Crispy Coconut Crusted Chicken Strips - Lunch Version

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.