Fried Coconut Chicken Strips

by Judy Griffin on January 26, 2013

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Serve with Sweet Potato Fries


  • 4 boneless skinless chicken breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten *
  • 1/4 cup coconut flour
  •  ¼ cup ground coconut flakes
  • ½ cup grated Parmesan cheese or nutritional yeast (non –dairy alternative)
  • 1/4 teaspoon sea salt
  • 2-4 tbsp of coconut oil (is solid in the jar but melts)

*Egg whites make for a crispier chicken.


  1. You’ll be frying your chicken strips in 2-inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
  2. Mix coconut flour, ground coconut flakes, Parmesan cheese, salt and pepper together in a medium bowl.
  3. Dip chicken strips into egg whites and coat them with coconut flour mixture. Repeat until all the chicken is breaded.
  4. Melt coconut oil in skillet over medium heat. (Coconut oil heats up quickly so never cook on high)
  5. Test a chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes. If the chicken fries up too quickly, adjust heat and test another piece.
  6. Once the temperature is right, add the rest of the chicken and turn chicken strips half way through cooking.

Serve with Sweet Potato Fries



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