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Coconut Chicken Strips

Rather than grabbing for that freezer box of fried chicken, use just a few ingredients from your pantry to pan fry an easy, healthier homemade version. These Crispy Coconut Chicken Strips are gluten- and grain-free and fried in our Beef Tallow, which adds delicious flavor without any sogginess. You get a light, crunchy bite that pairs perfectly with your favorite dipping sauce. Take a look at our coconut chicken strips recipe.

INGREDIENTS

  • 1 pound chicken breasts
  • ½ cup unsweetened shredded coconut
  • ¼ cup tapioca starch
  • 2 tablespoon coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon chipotle powder
  • 1 egg
  • 1 tablespoon filtered water
  • 14 ounces Fatworks Beef Tallow
  • Sea salt & black pepper, to taste
Prep time: 15 minutes
Cook time: 20 minutes
Yields about 10 chicken strips
Fat: Buffalo Tallow, Lamb Tallow, Pure Tallow
Tags: Gluten Free, Keto, Paleo Friendly

DIRECTIONS

STEP 1

Slice the chicken breasts into strips. Pat dry with a paper towel.

STEP 2

In a wide, shallow bowl, whisk together the shredded coconut, tapioca starch, coconut flour, baking powder, paprika, and chipotle powder.

STEP 3

In a second wide, shallow bowl, whisk together the egg and filtered water.

STEP 4

Heat the tallow in a 10-12” heavy-bottomed skillet over medium heat.

STEP 5

Bread the chicken by first dipping into the egg mix, allowing excess to drip off, and then dipping into the coconut mix. Pat the dry mix into the chicken well until fully coated on all sides. 

STEP 6

Place the coated chicken into the hot tallow to fry. Cook until golden brown on both sides, about 3 minutes per side. Repeat with remaining chicken slices.

STEP 7

Move the cooked crispy coconut chicken strips onto a cooling rack set over paper towels to catch excess grease. Season generously with sea salt and black pepper.  Enjoy immediately.