Coconut Chicken Strips

 

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YOU NEED TO TRY THIS EASY AF COCONUT CHICKEN RECIPE! OH AND KETO AF

Video taken from the channel: Katy


In a medium, shallow dish combine the coconut, panko, salt, pepper, and cayenne. Dip the chicken strips in the egg mixture to coat, and then into the coconut mixture, coating completely. Transfer the chicken strips onto a plate and repeat the process with all the strips.

In a shallow bowl, combine the flour, salt, and black pepper. In another bowl, add the egg. In a third bowl, combine the coconut and breadcrumbs.

Dredge one chicken strip in the flour mixture, then knock off excess. Dredge in egg, and let excess drip. The chicken strips are double dipped in egg and in the coconut-panko mixture to ensure crispiness.

Cooked in an air fryer they are ready in just a few. Crispy Coconut Chicken Strips. If you’re a fan of coconut shrimp and have yet to try this easy, healthy, low carb, and keto firendly Coconut Chicken then you’re seriously missing out!

5 from 1 vote. Print Pin Rate. Prep Time: 10 minutes. Cook Time: 20 minutes.

Total Time: 30 minutes. Coconut Crunch Chicken Strips Ingredients: Peanut (or vegetable) oil, for frying; 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast; Pinch curry powder; Salt; Pepper; Pinch cayenne pepper; 1/2 cup flour; 2 eggs, whisked; 2 cups sweetened, shredded coconut. Preheat the oven to 400 degrees F. Coat the chicken with the extra virgin olive oil. In a small bowl, mix the salt, pepper and coconut then coat the chicken with this mixture.

Bake in the preheated oven for 30 minutes or until they turn golden brown. how to make coconut chicken strips with pina colada sauce Combine the hot sauce, lime juice and coconut milk in a large plastic zip-top bag. Add chicken to the bag and marinate for 2-3 hours in the refrigerator.

Turn the bag occasionally so all sides soak in the marinade. In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut.

Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours.

Reserve.

List of related literature:

• Dredge one chicken piece in the coconut flour, then dip it in the egg whites and then back in the coconut flour.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
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Drizzle the chicken with the melted coconut oil and place the sheet pan back in the oven to cook for 30 minutes more, until the chicken is golden brown and no longer pink in the center.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
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Finally, lay the coated chicken in the coconut mixture, turn to coat thickly and evenly, and press firmly to ensure the coconut layer adheres to the chicken.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
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pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked.

“Sanjeev Kapoor's Khana Khazana: Celebration of Indian Cookery” by Sanjeev Kapoor, Alyona Kapoor
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Place the chicken strips in a large ziplock freezer bag, and add the coconut milk mixture.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
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Dip the chicken in the egg mixture, letting any excess drip off, then coat with the coconut mixture, pressing firmly so it sticks.

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Finish making the filling: Heat the 1 tablespoon of coconut oil in a 10-inch or larger sauté pan over medium heat for 1 to 2 minutes.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
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Preheat the oven to 180 °C. Heat a little of the coconut oil in a pan on medium–low heat and fry the patty pans slowly until browned on both sides.

“Low Carb is LEKKER” by Inè Reynierse
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Place the eggs in a bowl next to the flour mixture, then place the coconut and panko crumbs on another plate, stirring to blend.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
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Add a can of coconut milk, a pinch of saffron, and a bay leaf; stir, cover, and let simmer for about six minutes until the chicken is cooked through.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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9 comments

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  • Omg Katy I’ve loved you for a VERY VERYYY long time but when I heard you scrape your teeth on that fork! �������������� CRINGEEEEE

  • I don’t know why, the moment I started watching. I was like.. she probably got the same taste buds as me. And I was right! Hate BBQ sauce but love a good range with anything chicken and fries. Also you hella funny. Also coconut fried chicken, making this asap! Tons of love from your new subscriber xox

  • I’m making this as we speak and just realized I made a HUGE mistake when I went to flip them. I put them in egg first like a dummy and was wondering why my coconut didnt stick after the coconut flour. Then wondered why they werent golden brown or crispy. Sigh. What a waste. They’re all floury now and probably inedible. We’ll see once they’re done. But I’m so mad! lol. I’ll try again another day.

  • I hope you can collab with Seonkyoung Longest, the Korean-American cook in YouTube. She also cooks the Asian cuisine in her video channel, including the Thai and Vietnamese cuisine. Maybe that’s perfect…..?!

  • Love your cooking videos!! I’m pescatarian and now after watching this video I’m really considering eating chicken again just to try this recipe out lol

  • OMG! Marion!! and Mum!
    Your mum and the video, are hilarious! I laughed so hard, Mum, you made my day go from sad to overjoyed, with this funny, funny, and creative, lovely video/recipe,
    Thank you both!

  • Katy you crack me up. I thought you were joking when you took out the salad and showed us how much you were giving your man and when I see his plate at the end I just had to smile ������

  • I hope she washed her hands after handling the chicken and before putting the pan in the oven. Cross contamination is not cool. Overall, simple recipe. Thank you for the video.

  • I’m your biggest fan Auntie Noi… and Marion’s biggest fan too! what makes me really sad is that, I still haven’t tasted any of those scrumptious Marion’s Kitchen condiments because it’s not being sold here in Malaysia ��