Unlike other commercial chicken strips, these are baked instead of fried! This means they aren’t laden with any nasty artificial trans fats. As we know, no amount of trans fat is healthy, because they raise your LDL (bad) cholesterol and lower your HDL (good) cholesterol, increasing your risk of heart disease, diabetes and stroke.
This recipe, while basic in its original recipe can be spiced up by adding some extra seasoning. The coconut has a naturally sweet nutty flavour that may be tough to blend well with other flavours, however, so long as you don’t stray too far from traditional Thai seasoning, you shouldn’t run into any problems.
The best thing about this recipe? It’s probably one of the healthiest chicken strip recipes you’ll ever come across. The chicken isn’t battered in any unnecessary fillers or unhealthy ingredients, making them an exceptional alternative to frozen store-bought or fast food offerings.
Benefits of Cooking with Shredded Coconut
Shredded coconut is full of key vitamins and minerals. Shredded coconut is high in fiber and protein, helping to rebuild healthy tissues and muscles, as well as encourage proper digestion and lower your risk of heart disease and diabetes. With a high iron content, shredded coconut aids in avoiding weakness and fatigue, caused by dietary deficiencies. Remember to use unsweetened shredded coconut to avoid any unnecessary additives or sweeteners!
Coconut Crusted Chicken Strips
Serves: 2-4
What You Need
- 2 boneless, skinless chicken breasts;
- 1/2 cup (or less) coconut flour;
- 2 eggs;
- A splash of full-fat coconut milk;
- 1 cup (more or less) shredded coconut;
- Sea salt and freshly cracked black pepper to taste
What to Do
- Preheat your oven to 400 F.
- Using a heavy object, like a rolling pin, hammer the chicken breasts so that they flatten to an even thickness. Cut the chicken into long strips that are ¾” to 1” in width
- You will need three bowls; one for the coconut flour, one for the coconut milk and egg mixture (just beat the eggs and milk together) and one for the shredded coconut
- Coat each chicken strip in the coconut flour, then dunk in the egg and coconut mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through
- Serve with some paleo ketchup or a homemade plum or chili sauce and enjoy!
SOURCES:
http://paleoleap.com/coconut-crusted-chicken-strips/
http://www.helpguide.org/articles/healthy-eating/choosing-healthy-fats.htm
http://healthyeating.sfgate.com/benefits-eating-shredded-coconut-4027.html
IMAGE SOURCES:
http://janeshealthykitchen.com/wp-content/uploads/2012/08/shredded-coconut.jpg
http://www.irunonnutrition.com/wp-content/uploads/2013/01/almondcoconut_crustedchicken.jpg
