Coconut Chicken Strips

Coconut Chicken Strips
Gluten, Soy, Dairy & Nightshade Free

Recipe inspired because my ex-boyfriend hated shrimp, I was dying for Coconut Shrimp-hence Coconut Chicken Strips:)

1 organic free range chicken (per person) cut into strips
1 garlic clove, pulverized then minced
3 large organic free range eggs
2 tb pineapple juice
1 tb lime juice
2 tb white rice flour
shredded coconut of choice (I used sweetened shredded)
1/4 ts kosher or sea salt

Preheat oven to 350F.

In a small mixing bowl beat eggs, add garlic clove, juices, salt and rice flour. Set aside. In a flat baking dish (I use my pyrex pie dish) pour shredded coconut.

Spray a baking sheet with Pam.

Dip each strip of chicken in egg mixture, coating well, then dregde with shredded coconut and place each strip on prepared baking sheet. Continue until you run out of chicken, then bake for 10-13 minutes, until chicken is opaque in the middle.

I serve mine with jasmine rice and pineapple-mango salsa.

Enjoy! :)

Collette