Coconut Curry Crusted Chicken Fingers

Keto Paleo Gluten-Free
Calories: 530Proteins: 22Fats: 52Serves: 4


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1 lb boneless, skinless chicken breasts
2 Tbsp BBF Virgin Organic Coconut Oil
3/4 Cup shredded coconut
3 tsp curry powder


1. Preheat oven to 350 degrees °F, line baking sheet with foil.

2. Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.

3. Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170 degrees.

Optional: sesame seeds

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