This is my new fave! Served it with pineapple salsa (it’s on a previous post) and sweet potato chips!
3 simple steps to these amazing chicken strips. First dip in a mix of flour and chilli powder…then in egg…then in desiccated coconut! Cook for 25 minutes at 200 degrees.
It works so well with the salsa and the leftovers can be stored in the fridge and put in a tortilla for an easy lunch the next day.
I have to say the chilli powder in the flour really made the difference and gave it the extra something!