Grain Free Baked Chicken Strips

 

My variation of chicken strips is just one of the thousands of recipes out on the internet, so what makes this recipe so special? Let me tell you in this week’s post which is short, sweet, and to the point [unlike some of my more lengthy ones 🙂 ]. . .

#1. They are grain, dairy, nut, seed, egg, nightshade, sugar, and chemical free. . . No BS,  simple ingredients (only 6!), void of all allergens and then some.

#2. They are crispy, juicy and tender, just like a chicken strip should be.

#3. They aren’t fried, this means excess grease and oil are no shows to this party.  Also, you won’t have the added mess frying can make.

#4. Banana and coconut marry to form the perfect relationship (as far as breaded coatings are concerned) showing each other some sweet/salty love.

#5. There are a few added dishes to be expected from the breading process, but no more than normal.

#6. This recipe can be adapted and experimented with by added herbs of your choice like oregano, parsley, chives etc. or any other seasoning desired.

#7. They are great for leftovers cold or hot for breakfast, lunch, snacks, or dinner.

#8. This wouldn’t be an honest review if I didn’t have any drawbacks which are as follows:

a.) The  bottom of the chicken strip may not be as crisp as desired 🙁

b.) They don’t stay crispy after being put in the refrigerator . . . but then again, I don’t know any fried or baked food whose crispiness is unaffected by the the modern ice chest.

 

#9. Lastly, there is one more downside or caution that I must mention and that is this. . . these chicken strips are extremely addictive and delicious. You have been warned, cook at your own risk.

That about wraps it up, I have shared with you all that makes my recipe for Baked Chicken Strips uniquely its own. I know you may want to eat them all once, but please resist the temptation, and share with your fellow human beings. I’m sure they’d love some too.

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Grain Free Baked Chicken Strips

Servings 4

Ingredients

  • 2 large chicken breasts sliced into strips
  • 1 c . banana chips
  • 1 c . unsweetened shredded coconut
  • 1/2 tsp . sea salt
  • 1-2 Tbs . dried parsley chives, oregano, or basil *optional
  • 1 c . coconut milk

Instructions

  1. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and place a baking rack on top of the baking sheet, set aside.
  2. Combine the banana chips, shredded coconut, sea salt, and optional herbs in a food processor and process until a fine powder forms.
  3. Transfer the banana/coconut mixture to a shallow bowl and also pour coconut milk into a shallow bowl. If the coconut milk is thick, thin with water. A thin coating (not too watery) of coconut milk is optimal. It should be the consistency of dairy milk but slightly thicker.
  4. Dunk the chicken in coconut milk a few pieces at a time and then dredge in the banana/coconut mixture to completely coat. Transfer coated strips to the baking rack on the baking sheet.
  5. After coating all the strips, transfer them to the oven to bake for 15 minutes. After 15 minutes turn on the broiler for 5-8 minutes.
  6. Make sure the chicken strips are golden brown and the internal temperature has reached 165 F before removing from the oven.

 

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1 COMMENT

  1. The Sweet Pea Blogger | 3rd Feb 17

    If you make these, let me know how they turned out! XO

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