Welcome to May folks. My birthday month is here, and what better way to start it off with one of my favorite types of food. A chicken recipe. Paleo chicken strips, in fact.
Well doesn’t that look scrump-diddly-umptious? Would you believe it’s paleo and incredibly easy to make?
This is the second time (in one week) I’ve made these paleo chicken strips because they’re that easy and absolutely delicious. I’d like to pat myself on the back saying that they’re even restorative quality.
Alright, let’s just get right to it. The two photos below are cell phone quality, and I apologize in advance. They’re not pretty to look at but you get the jist.
- Chicken strips
- 2 eggs, beaten
- shredded (or medium) coconut with your favorite seasonings.
The seasonings I always end up using are my typical ones: thyme, Italian, lemon pepper and garlic. Mix it all together with the coconut. Then start dipping your chicken in the egg, and into the coconut and place it on a baking sheet with parchment paper.
Cook those suckers for 25-30 minutes at 350° and for the last few minutes, turn the oven on broil and blast those suckers. Just to brown the coconut up a bit more.
Take them out of the oven and boom, they’ll look like this on your plate.
Oh hey, there’s me. Waiting to dig into the gourmet meal on the gorgeous day we had last Sunday evening. Patio weather!
Think you’ll make them? Let me know if you’ve tried them.