Coconut Crusted Chicken Strips

This is an awesome twist on an old favorite, with less carbs and more flavor!

Servings: Makes (4) 4oz servings


  • 1lb. chicken breast
  • 1 cup shredded coconut
  • ½ cup coconut flour
  • 2 eggs
  • pinch of salt and pepper
  • parchment paper (if desired)


  1. Preheat oven to 400 F.
  2. Slice chicken breast into thin strips.
  3. In a bowl, beat two eggs.
  4. In a bowl or on a plate, mix coconut flour with salt and pepper. Put shredded coconut in a separate plate or bowl.
  5. For each piece of chicken breast, follow this sequence:
    1. Roll in coconut flour until completely covered.
    2. Immerse in beaten eggs.
    3. Roll in shredded coconut until completely covered.
    4. Place on a parchment paper covered pan (or non-stick pan if preferred).
  6. Bake for 10 minutes, remove from oven, flip tenders, and bake for another 2 minutes or until golden brown. Thinner sliced strips will take less time, while thicker strips will take longer.
  7. Enjoy!

Alternatively, for a crispier tender, these can be fried in coconut oil on the stove.

Nutritional Info (per 4oz serving):

calories: 286, fat: 12g, carbs: 11g, protein: 32g

  1. Tried the blueberry bites and coconut chicken they were great! Not a fan of chicken but liked this!

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