Coconut Chicken Strips Appetizer

Coconut Chicken Strips having a Honey Mustard Dipping Sauce

This recipe is ideal for little fingers that are looking propose in the kitchen area! Put a setup line together and also have the youthful ones result in dipping the chicken strips and placing them around the parchment paper just before baking.
This recipe also creates a filling leftover breakfast when you are inside a hurry. Enjoy!

Coconut Chicken


2 Chicken breasts (sliced into strips)
1/2 cup Coconut flour
2 Eggs
1 cup Unsweetened coconut flakes
Vegetables (optional)

Honey Mustard Dipping Sauce:

1/2 cup Honey
1/2 cup Dijon mustard


Line a baking sheet with vellum paper and preheat the oven to 400 levels F.
Clean the chicken breasts and slice them into strips. Pat them dry having a paper towel and hang them aside.
Place the coconut flour onto a medium-sized plate. Place it aside.
Whisk the two eggs inside a medium-sized bowl. Place it aside.
Place the coconut flakes onto a medium plate and hang it aside.
Carefully dip the chicken strips first into the flour, then into the eggs, and lastly into the coconut flakes. Put the strips lightly to the baking sheet lined with parchment paper.
Bake for around fifteen minutes or before the strips are brown.
While baking, combine a load of Honey Mustard Dipping Sauce using equal parts honey and Dijon mustard.
Once complete, drizzle the honey mustard within the chicken strips and serve together with your favorite steamed veggies.