Coconut Curry Crusted Chicken Fingers

Gluten-Free Keto Paleo

Calories: 530 Proteins: 22 Fats: 52 Serves: 4



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