2 boneless, skinless organic chicken breasts;
1/2 cup (or less) organic coconut flour;
2 organic eggs
Shredded 1/2 cup coconut flakes
For dipping- Marinara, Ranch, or Ketchup
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.