Oven-Baked Coconut Chicken Strips (Paleo, Whole30, Low Carb)
So, this might not be a typical Christmas dish. Not even back home. But it’s not so far from the Czech tradition either (in a way). As I already mentioned in the recipe for Traditional Czech Potato Salad, the typical meal at Christmas is fried crumbed fish and potato salad for us. But since I have a fish allergy there won’t be any recipe for the fried fish coming from me any time soon (sorry). Maybe I will figure out something with prawns or other shellfish which I can have. However in the meanwhile here is this simple recipe for Oven-Baked Coconut Chicken Strips (Paleo, Whole30, Low Carb). But how did I get from fish with classic bread crumb crust to a chicken breaded in coconut? I know, quite a jump forward. But there is a slight similarity.
Because many people back home actually don’t like fish, they would have a variation of a schnitzel (classic veal, or most likely pork or chicken) for the Christmas dinner instead. But these are normally breaded in the white bread crumbs which don’t bring any good nutrients to our diets as well as deep fried food. And that’s why I came up with this super simple recipe for Oven-Baked Coconut Chicken Strips. They are a Paleo, Whole30 and Low Carb friendly twist on the classic schnitzel. You can serve them with the Traditional Czech Potato Salad or Roasted Pumpkin Salad. Or simply with your favourite dip as a meaty appetiser (I used my Homemade Tartar Sauce for the pictures). And if you do like fish, you can definitely use the same cooking process to make healthy fish fingers or breaded fish fillet.
- 500g chicken breasts
- 2 tsp Dijon mustard
- Salt and pepper
- Approx 2 cups desiccated coconut
- Approx 1 cup almond meal
- 2 large free range eggs
- Cut the chicken breast in strips and place them in a bowl or container. Add the Dijon mustard and pinch of salt and pepper. Mix everything and massage the chicken with the mustard. Place it in the fridge and let it marinate for at least one hour.
- Place the almond meal in one bowl and the coconut in another. Crack the eggs in a third bowl and whisk them with a fork.
- Bread the chicken strips in all of the ingredients in the three bowls. Start with the almond meal (press the chicken in the almond meal, so it will stick to it). Then coat it in the beaten egg and last cover it with the desiccated coconut.
- Once you have all the strips breaded, place them on a baking tray lined with baking paper.
- Place the tray in preheated oven on 200°C and bake the chicken for 25-30 minutes.
- Flip the strips once during the baking, so they'll get nice and golden from all the sides.
- Serve with as an appetiser with your favourite dip or as a main meal with a vegetable side.