Oh toasted coconut, how I love thee. Alone… or on these amazing coconut lime chicken strips… or with crushed macadamia nuts and bananas…. It’s love I tell you.
And this recipe for lime and toasted coconut crusted chicken strips (a hybrid of this fried chicken recipe and some lime-coconut chicken strips Jord tried in Oman) is a.maz.ing. Like, whoa baby amazing.
4 large chicken breasts, cut in strips
1/2 c almond flour or coconut flour (we’ve tried it both ways- and both were good)
1/2 c toasted coconut
1 t freshly grated lime zest
1 t white pepper
1 t garlic powder
1/2 t chili powder
1/2 t italian seasonings
1/2 t rosemary
Cut chicken breasts in strips. Mix dry ingredients in a paper bag. Whisk together 2 eggs. Dredge the chicken pieces in egg, then toss in the paper bag. Shake until the chicken is coated. Heat 1/4 c coconut oil in a sauce pan. Pan sear each piece of chicken for a couple minutes. Then bake in the oven on a baker’s rack for about 15 minutes. *We tried this again but just baked the chicken on the baker’s rack, and it turned out great…
Serve with sweet potato oven fries (maybe burn yours a little less than I did- haha!), or a yummy salad (or on top of a yummy salad!). I don’t know if there is anything that wouldn’t pair with this chicken! YUM!