6 Servings 20 min Cook
4 Breast, bone and skin removed Chicken Breast
2 Large Egg
4 Cup Almond Flour
1/2 Cup Coconut Meat
4 Tbsp Cornstarch
1 Tsp Garlic Powder
4 Tsp Spices Mustard Powder
1 Tsp Paprika
1/4 Tsp Cayenne Pepper
2 Tbsp Sesame Seeds
1 Tsp Salt
1/2 Tsp Pepper
3 Tbsp Olive Oil
4 Tbsp Spearmint
1 Cup Greek Yogurt
1 Fruit without seeds Lemons
1 Cloves, minced Garlic
Preheat oven to 400 degrees F and place a rack in the middle.
Line a baking sheet with parchment paper.
Set aside.
In a large bowl whisk the eggs.
Set aside.
In a separate large bowl, whisk almond flour, shredded coconut, cornstarch, garlic powder, mustard powder, paprika, cayenne pepper, sesame seeds, salt and black pepper.
Dip chicken strips in the eggs and let excess drip off, then drop in the almond flour mix bowl to coat on all sides.
Place coated chicken strips onto the lined baking sheet and repeat until all chicken is used.
Drizzle with olive oil, place in the oven and bake until golden brown and cooked through, about 15 to 20 minutes.
Flip halfway through the cooking time.
Yogurt dip: Pick and finely chop the mint leaves, discarding the stalks.
In a bowl combine yogurt, chopped mint, lemon zest, lemon juice, smashed garlic, salt and pepper.
Set aside.
When chicken strips are ready, allow to cool for a couple of minutes on the baking sheet and then serve with the dipping sauce.
