Coconut Chicken Strips

Coconut Chicken Strips
By laurenrenlund.com

Crispy baked low FODMAP Coconut Chicken Strips! Goes great with pineapple sweet and sour dipping sauce.

Prep time: 00:10 minutes
Cook time: 00:30 minutes
Total time: 00:40 minutes

Yield: 4 Servings

Ingredients:
1 lb skinless boneless chicken breasts
1/3 cup low FODMAP one-to-one flour blend
1 tsp basil
1/4 tsp salt
1/8 tsp pepper
1 egg
3/4 cup shredded coconut
1/4 cup bread crumbs


Instructions:

1. Preheat oven to 400 F. Lightly grease a baking pan. Option: cover the baking pan with foil before greasing for easier clean up.
2. Mix the flour, basil, salt and pepper in one bowl. Crack and beat an egg in a second bowl. Mix together the coconut and bread crumbs in a third bowl.
3. Slice the chicken breasts into strips with approximately even thickness. Lightly coat each strip with the flour mixture, then dunk into the egg, and then coat with the coconut breadcrumbs mixture. Place each coated strip onto the baking sheet.

For Full Instruction: laurenrenlund.com

Rated 4/5 based on 148 Reviews

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