Coconut-Crumbed Chicken Strips and Quick Spicy Salsa


Chicken Strips

4 chicken breasts

2 eggs

½ pack of desiccated coconut


Quick Spicy Salsa

1 onion, peeled and diced

2 cloves garlic, peeled and diced

1 red chili, chopped

1 tin diced tomato


Olive oil for cooking

Spice to your choosing. I use salt, pepper, crushed garlic, cayenne pepper and mixed herbs



Chicken Strips

  1. Place the chicken breasts into a plastic freezer bag. Squeeze out air and seal. Roll with a rolling pin or a wine bottle to tenderize the chicken breasts.
  2. Slice the tenderized chicken breasts into strips.
  3. Whisk 2 eggs in a large bowl.
  4. Add your desiccated coconut to a baking dish, along with your spices. Mix around.
  5. One by one, dip your chicken strip into the egg, then into the spiced coconut, then place them into a medium-heat pan.
  6. Use a pair of cooking tongs to turn them without damaging the coconut crust. Cook for ±7 minutes each side or until the crust is golden brown.


Quick Spicy Salsa

  1. Cook your peeled, diced onion with olive oil in a pan on medium heat for 10min or until golden brown.
  2. Add chopped garlic and chili and cook for a further 5 minutes.
  3. Add the tin of diced tomato along with spices of your choosing and cook for another 10minutes, stirring occasionally and crushing the tomato with the back of the spoon.

Coconut Crumbed Chicken Strips Paleo Spicy Tomato Chilli Salsa

Tip: For a delicious, fresh pop of  colour when plating, dress with chopped coriander. For other plating tips, read here.