• 2 lb chicken, boneless and skinless breasts or thighs
  • 1/3 cup coconut flour
  • 4 eggs
  • 1 1/3 cups shredded coconut
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon chicken bouillon powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup unrefined organic coconut oil- divided


Servings: 6-8

Preparation Time: 30 minutes

  1. Cut thawed chicken into desired length strips, pat dry with paper towel.
  2. Place coconut flour in a flat dish wide enough for dipping.
  3. Put eggs in a another flat dish and whisk
  4. Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed
  5. Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture
  6. Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.