I've been making them in large quantities because they also make great leftovers. You can slice them up and toss them in a salad really easily, or even toss them into a wrap.
What you'll need:
- 1 cup Unsweetened Coconut Flakes
- 3/4 cup Breadcrumbs
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Garlic Powder
- 1/8 tsp Paprika
- 2 Eggs, lightly beaten
- 1/2 cup Flour
- 2 lbs Chicken Breast, cut into strips
- 1/3 cup Butter, melted
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Dredge each chicken strip through the flour.
Dip it into the eggs.
Roll through the coconut breadcrumb mixture
Lay the coated chicken strips on the parchment lined baking sheet. Drizzle all chicken strips with the melted butter. Bake for 15 minutes, flip and bake for another 10 minutes.
Serve with your favourite dipping sauce. I like to sprinkle dried parsley leaves into ranch dressing, stir and then let it sit for a minute.