I feel gooooood about these chicken fingers. Like real good. Like, I can't believe it went so well, kind of good. When everyone in your house eats up everything you've made for dinner, there is a little happy dance going on in my head. I'm like Bobby Flay and you can't beat me. Everything is awesome... for a moment.
Then I'm smacked back into reality with the fighting, crying, and tattle-tailing that goes on endlessly around here... but I did have a moment. Yay for that. Now my glass of nay-nay please :)
So here's the recipe, and a pretty ok pic I took of three pieces (I hid from little hands so I could at least get a shot of my feel good moment maker!), and also to be able to show you how it can easily turn into a healthy lunch for your kiddos. Pack with a fruit and veg and your little ones are all set to conquer the world.
1 lb chicken breasts, sliced into strips
3 Tbs coconut oil (for sauteeing)
1/4 cup coconut flour (to dredge)
1 egg (for a little egg bath)
2 cups unsweetened shredded coconut
1 tsp kosher salt or sea salt, or pink himalayan - whatever salt train you roll with
1 tsp garlic powder
1 tsp turmeric
1 tsp dried oregano (or Italian seasoning)
Over medium heat, add coconut oil to the pan and let warm up. Meanwhile, dredge the chicken strip into the flour, then carefully give it a wash in the egg bath, try not to lose the flour coating. In a separate bowl, add together the shredded coconut, salt, garlic powder, turmeric and dried seasonings and mix well. Place the wet chicken strip into the mix and coat it well. Let it roll around in there and enjoy it!
Place coated chicken onto your heated pan and cook on either side for about 3-4 minutes, and then flip it. Let it cook another 3-4 minutes (or until no longer pink in the center... but you knew that!), and then place on a plate and let cool before diggin' in! Simple. Just how I like it.