Coconut Chicken Strips with Kale Chips, this meal is every little kid’s fantasy–a Paleo version of chicken strips and potato chips. All the ingredients are Paleo friendly and outrageously delicious. The satisfying crunchy layer of coconut on the outside of the chicken tastes sinful and the kale chips are the perfect guilt-free snack to accompany the strips. Substitute any oil, but I’ve found that coconut oil works best for the frying and olive oil tastes best with the kale chips.
The strips can be served with a pico de gallo made with chopped tomatoes and onions drizzled with olive oil and lemon juice.
Store the kale chips in an airtight container, where they will keep for up to a week.
Total Time to Prepare: 30 minutes
For the chicken strips
- 4 boneless skinless chicken breasts
- 2 eggs
- 1 c. unsweetened, shredded coconut
- coconut oil for frying
- salt and pepper to taste
For the kale chips
- 1 bunch kale
- 1 Tbsp. olive oil
- salt to taste
1. Preheat oven to 350 degrees.
2. Begin by preparing the kale chips. Wash the bunch of kale thoroughly and cut the stems off. Tear into bite size pieces.
3. Pat dry with paper towels and coat with olive oil and salt. Place on a baking sheet.
4. Cook for 15-20 minutes, until the edges are brown. Stir every 5 minutes.
5. Heat 3-4 Tbsp. coconut oil over high heat in an oven safe skillet.
6. Cut chicken breasts into 1-inch slices.
7. Gently whisk the eggs in a shallow dish with a dash of salt. Put the coconut in a second bowl.
8. Dip each chicken strip in the egg mixture and then coat with coconut.
9. Fry the strips about 2 minutes on each side, or until browned. Then, drain the oil from the pan and place in oven until cooked through, about 5 more minutes.
10. Serve with your choice of Paleo-friendly condiments.