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Coconut Chicken Strips

Prep time: 10 minutes   Cook time: 20 minutes   Serves: 2

 What a perfect way to enjoy chicken strips guilt free! Follow this recipe to make low crab, gluten free chicken strips with a kick of spice

Ingredients:

  • 1 Pack Spring Chicken Chipolatas
  • 50g Coconut Flour
  • 2 Eggs – beaten
  • 60g Desiccated Coconut
  • ¼ Tsp Garlic Powder
  • ¼ Tsp Cayenne Pepper
  • ¼ Tsp Salt
  • ¼ Tsp Black Pepper

Steps:

  1. Firstly, preheat the oven to 200 degrees and prep your workplace. Set 3 bowls out. 1 bowl with the coconut flour, 1 bowl with the beaten eggs and the final bowl with the desiccated coconut mixed in with the garlic powder, cayenne pepper, salt and black pepper. If you don’t like spice swap the spring chicken for paprika chipolatas and the cayenne pepper for smoked paprika. However, if you’re a big spice fan also add some chili flakes to the desiccated coconut
  2. De-skin the sausages by slicing down the middle of the sausage with a knife and then peel back the skin
  3. Roll each strip into the flour, then dip in the egg and lastly roll in the desiccated coconut, then place on a nonstick wire rack
  4. Bake for 20 minutes to cook until golden and crisp. Serve on their own with your choice of dip or with cauliflower rice and green beans or even in a salad!

ENJOY!!

 Nutritional Information Per 100g 

Per 248g Portion

(2 chipolatas = 56g) 

Energy 942kJ/226kcal 2336kJ/560kcal
Fat 12g 31g
Of Which Saturates 8.6g 21g
Carbohydrates  3.5g 8.7g
Of Which Sugars 2.0g 4.9g
Protein 21g 52g
Salt 1.6g 3.9g
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