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.