Coconut Crusted Chicken Strips

Most chicken nuggets purchased from the store are highly processed and full of lots of extra nonsense that I don't want my daughter eating.  Thankfully these scrumptious coconut crusted chicken strips are just the fix, and will certainly please your little ones (and big ones too). :)

INGREDIENTS:

- 1 pounds organic chicken tenders (leave as strips, or cut into nuggets)

- 2 eggs, beaten

- 1 cup finely shredded unsweetened coconut (I use this)

- 1/2 cup coconut flour

- 1/2 teaspoon sea salt

- 1/8 teaspoon freshly ground black pepper

- 1/4 teaspoon garlic salt

- 1/4 teaspoon ground mustard seed

- 1/4 teaspoon onion powder

DIRECTIONS:

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper, and place a wire rack on top.

2. Mix all of the spices and coconut flour in a shallow bowl.

3. Beat the eggs in a separate shallow bowl, and the shredded coconut into a third bowl.

4. Dip each tender in the coconut flour first, then lightly shake off the excess.  

5. Next, dip in the bowl with the eggs and shake off well.

6. Lastly, dip the chicken in the coconut shreds pressing the coconut to the strips to help it stick.

7.  Place chicken strips on the wire rack over the cookie sheet and bake for 10 minutes, turn chicken over then bake an additional 10 minutes.

Serve warm with honey mustard sauce, or ketchup

Honey Mustard Sauce

- 4 teaspoons whole grain mustard (or dijon)

- 2 1/2 tablespoons raw honey

*Mix and serve

(Adapted recipe from here)