INGREDIENTS
2 boneless, skinless organic chicken breasts;
1/2 cup (or less) organic coconut flour;
2 organic eggs
Shredded 1/2 cup coconut flakes
Garlic Salt
For dipping- Marinara, Ranch, or Ketchup
DIRECTIONS
Preheat your oven to 400 F.
Use tenderizer mallet to the chicken breasts or rolling pin to flatten chicken to an even thickness. Cut the chicken into long strips that are about 3/4″ to 1″ in width. Sprinkle with garlic salt.
You will need two bowls; one for the coconut flour/flakes and one for egg mixture (just beat the eggs)
Coat each chicken strip in the eggs then dunk in flour/flakes mixture. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 15-20 minutes, or until chicken has completely cooked through and looks crispy.
Hi! I’m Debbie!
Someone once said, “When you come out of the storm, you won’t be the same person who walked in.”
As a 
This is so easy to make & taste really good! Thanks for the recipe 👍🏻
So glad you liked them!!!
I love these chicken strips. So yummy. Love your recipes.
YAY!! So glad!
I am definitely trying these!!
I make this tonight and it was easy and yummy!! Thank you for sharing your recipe!!
Oh YAY!! So glad you liked it!!
Soooo delicious!!!! And easy… it’s a must repeat in my household, thanks for the recipe!
These are so yummy!! Way to make chicken fingers healthy!!