Coconut crusted chicken!

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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.

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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!

Enjoy!

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