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Recipe Servings: 4-6 servings Description: Crispy fried chicken strips with a hint of natural sweetness from the coconut. Delicious dipped in honey. Allergens: Animal, Chicken, Coconut, Egg, Fructose, Fruit/vegetable, Miscellaneous, Sugar, Sulfites Ingredient List:

Qty	Name
1 package	chicken , boneless strips
1/2 package	coconut , shredded
2	eggs , beaten
2 tablespoons	coconut oil

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Instructions: Melt coconut oil, enough to cover bottom of skillet. Scramble eggs with any spices you want to use - salt, pepper, cumin, ceyenne, to taste. Dip each chicken strip into egg batter then into shredded coconut (I use unsweetened coconut) to coat. Pan fry in coconut oil until bottom side is browned, turn and cook the other side until evenly brown. Remove from pan to plate with paper towel to drain. Serve with favorite chicken nugget dipping sauces.

This also works well with white fish (especially tilapia) fillets, shrimp, and chicken breast tenderloins. Don't limit yourself - go wild!
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Miscellaneous: Created: October 6th, 2008
Last Updated: October 20th, 2008
Source of Recipe: my little creative brain
Filed Under: Dinner




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