These baked coconut crusted chicken strips are coated with desiccated coconut, eggs and a minimal amount of gluten free flour mixed with added herbs and spices.
They’re delicious, easy to make, low carb and a great naturally gluten free alternative to breadcrumbed chicken.
But of course you don’t have to care about carbs at all, really that’s just a bonus for those who do. Honestly I don’t usually fret that much about my carb intake – it’s all about balance 🙂 – except when dieting, like I am right now. But even if you don’t, using coconut to coat chicken can simply be a fun way to switch things around a bit. I can’t say that it feels and tastes just like breadcrumbs because that would be a lie, but it’s equally as nice in its own way and definitely worth a try. 🙂
And another good thing about desiccated coconut is that it’s a relatively cheap ingredient. As I’m sure any fellow coeliacs know, special gluten free products like breadcrumbs can be ridiculously priced in the free from section… Not to mention they can be hard to find depending on where you live and what shops you have around. So it’s nice to have a naturally gluten free alternative to fall back on. 🙂
Baked coconut crusted chicken strips recipe:
Preparation time: 10-15 mins
Cooking time: 30 mins
Temperature: 200C (390F)
Yields: 16 chicken strips
Calories (per chicken strip): 116
- 600g chicken breast
- 25g plain flour (I used Doves Farm gluten free flour blend)
- 2 eggs
- 85g unsweetened desiccated coconut
- Cooking oil (to grease the pan – I personally use Fry Light low calories oil spray)
- Garlic powder
- Ginger powder
- Cayenne pepper
- Cumin powder
- Coriander powder
- Black pepper
*Quantities to taste
Note: to add even more flavour, you can also marinate the chicken strips beforehand. For example: in lemon or lime juice, garlic and any seasonings that you’d like.
- Pre-heat the oven to 200C (390F) and grease a baking tray with oil or a low calorie oil spray like the one below.
- Slice the chicken breasts into thin(ish) strips.
- Mix the flour and seasonings in one bowl, beat the eggs in another and put the desiccated coconut in a third bowl or plate.
- Dip each chicken strip in flour first, covering them completely and shake off any excess.
- Then dip in the beaten eggs, again shaking off any excess.
- And then finally roll the chicken strips in desiccated coconut until fully coated.
- Place the chicken strips on the greased baking tray and spray some extra oil on top.
- Bake for about 30 minutes, or longer depending on how crispy you want them to be.
- Serve the coconut crusted chicken strips with any dipping sauces of your choice.