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Coconut Chicken Strips

A tropical twist on chicken strips.

Angela's Featured on
by Angela Gallardo in Lunch & Dinner, Recipes
chicken strips

chicken strips

****Giveaway Closed****

Guys, this is a really exciting day.  If eating healthy coconut chicken strips weren’t reason enough for you to celebrate, then I’ll give you another:  1 FREE bottle of my very favorite cooking oil!

100% Pure Avocado Oil by Chosen Foods

Chosen Foods is beyond awesome in sponsoring this review & giveaway.  To tell you just how excited I am, you first have to know what I went through to get my hands on a bottle of this stuff just months ago.  I had spent hours and hours, no joke, researching sources for avocado oil.  I’d priced out the options at Whole Foods and Tempe Farmers Market near ASU.  I wasn’t impressed with the prices, nor with the companies creating the oils.

So during yet another internet search composed of something like “affordable, delicious, healthy avocado oil made with a safe processing method and not too far from Tempe, Arizona,” I hit the jackpot.  Chosen Foods came up in my search and I found that not only were they informative and transparent in their processing methods (cold-pressed! zero chemicals!), they had just recently launched in a couple of Costcos nearby! Unfortunately, the nearest one was about 45 minutes away but did that stop me?  Duh, of course not.  I went out the very next day and came home with 6 bottles in tow.  Luckily, they are now in stock at my nearest Costco and they are literally flying off the shelves!

Avocado oil has become my preferred high heat cooking oil.  Baking, sautéing, and grilling all require an oil that’s stable at over 400F (google “smoke points” to learn more about how different oils become rancid at a certain point). Avocado oil is GREAT for this with a smoke point of 500F.  Chosen Foods avocado oil keeps this stable smoke point due to the fatty acid composition.  75% MUFA (monounsaturated fatty acid), 12% SFA (saturated fatty acid), and 12% PUFA (polyunsaturated fatty acid).

What does that mean for you and your food?  A) better flavor, and b) no free radical damage or toxic byproducts from cooking.

I cook with it literally every day and as you may have noticed, recommend it in many recipes here at Bare Root.  I wouldn’t be partnering with Chosen Foods otherwise!  The recipe featured for today’s giveaway is a Paleo Coconut Chicken Strip with Pineapple Salsa dip.

Why is this recipe great with Chosen Foods’ avocado oil?  Pan-frying the chicken requires a good amount of oil.  Oil that sits in the pan for the length of time the chicken requires to cook will definitely oxidize if you aren’t using an oil with a high smoking point.

I pan-fried these strips in 2 batches on medium heat (we have a GE electric cooktop) and through the entire cooking time, the oil did not begin to smoke once!   And the mild, buttery flavor of the oil allowed for the coconut-y flavor on the chicken to shine through.

I loved the avocado oil in the Pineapple Salsa, as well.  I always, always add oil to my salsas (just like I would a vinaigrette!) because it helps the flavors to meld well together and it helps balance any acid present.  This salsa has acid from the pineapple, tomato, AND lime juice so adding the avocado oil is essential.  It helps fix that “it doesn’t taste quite right but I can’t figure out why” factor you might run into when mixing together a plethora of ingredients.   Chosen Foods avocado oil is wonderful for use in salsas, sauces, marinades, dressings, etc. Its clean, mild flavor only serves to enhance the flavors of other ingredients present.

Look below to enter the giveaway for 1 500-mL bottle of Chosen Foods 100% Pure Avocado Oil.  You can re-enter every single day until it closes if you like!  The giveaway will be closed at midnight this coming Saturday, August 17th and the winner will be announced Monday, August 19th.

Good luck! 😀


Coconut Chicken Strips

Yields:  12 strips

  • 2 pastured, boneless, skinless chicken breasts
  • 2 eggs
  • 1/2 c. coconut flour
  • 1 c. unsweetened shredded coconut
  • 1 tsp. sea salt
  • 1/2 tsp. sea salt
  • 2-4 tbsp. Chosen Foods 100% Pure Avocado Oil

Directions: 

  1. Heat a large skillet over medium heat and add avocado oil.  Whisk eggs with 2 tbsp. water in a large bowl and set aside.  Slice the chicken breasts in half (like you’re going to butterfly it).  Then slice each half into 3 long slices, yielding 12 strips total.  Place the strips in the egg mixture to soak.
  2. Whisk together coconut flour, coconut shreds, salt, and pepper in a separate bowl.  One at a time, move one piece of chicken into the coconut mixture and coat fully, then transfer to the hot pan.  Cook until browned, about 3 minutes per side.
  3. Work in batches of 4-6 at a time, adding more oil in between batches as needed.  Move chicken to a wire rack to cool slightly before serving.  Sprinkle with sea salt and serve with Pineapple Salsa.

Pineapple Salsa

  • 1 medium red onion
  • 1 bunch cilantro
  • 2 cloves garlic
  • juice of 1 lime
  • 2 tbsp. Chosen Foods 100% Pure Avocado Oil
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 2 medium tomatoes
  • 1/2 pineapple, cubed

Directions: 

  1. Place onion, cilantro, garlic, lime juice, avocado oil, salt, and pepper into the bowl of a food processor.  Process until well incorporated, about 30-60 seconds, scraping down the sides in between.
  2. Add the tomato and pineapple and pulse in intervals until chunky and broken up for desired consistency.

Notes:

– This recipe is great to halve, double, or triple!

– The longer you mix the salsa, the smoother the consistency and the easier it will transport for dipping needs away from home!

– The chicken is great served warm OR room temperature, making it great for travel.  Kids will LOVE this sweet coconut meal in their school lunches!


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7 Comments
  1. Christie Nudelman says:

    I am going to try this – looks great. As my son has an egg allergy, any ideas for making this without eggs?

    1. Angela Gallardo says:

      Thanks Christie! I’d try a little full fat coconut milk in place of the egg. The coconut flour/flakes really just need something wet and fatty to stick to. Let me know how it goes!

  2. Serahe says:

    Thanks for the info about Avocado Oil! I did not know that about it and I was looking for an oil that would be good for frying chicken! Going to try this now!

    1. Angela Gallardo says:

      Awesome, glad to help! Enjoy it! 🙂

  3. alexandra robertson says:

    I love avacado oil too. I just found your blog by accident searching for coconut flour recipes! Could these be baked instead of pan frying?

    1. Hey Alexandra! Glad you found me! I haven’t baked these (tiny trailer oven keeps me from baking most things) but I’m nearly 100% certain you could. If you do, can you let me know how they turned out? Thanks 🙂

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