Coconut and Quinoa Chicken Strips

Nuggets are overrated.  Whilst overseas the menus always contained nuggets or some incarnation of them.  Sometimes they were awesome, sometimes they were lacklustre.  These chicken strips are more than a nugget...and they certainly aren't lacklustre!

I intentionally make these as strips rather than nugget shape as they are more versatile.   If your kids would prefer to have nuggets, make them as nuggets.  Trust me, these make for tender and delicious strips, great for eating with veggies, chopping up to top stirfry noodles or popping into burritos with some fresh salsa!

Coconut and Quinoa Chicken Strips

Ingredients
1.5 kgs chicken breast
400 mls coconut milk
1.5 cups coconut flour
2 cups of breadcrumbs of your choice (I've used leftover sourdough)
1 cup dessicated coconut
6 tablespoons quinoa flakes
2 eggs
1 cup water

Method
Decide how you want your chicken shaped, cut out any excess fat and chop up.
Pour the coconut milk over the chopped chicken and leave in the fridge for at least an hour.
Drain the coconut milk from the chicken pieces and discard.
Roll the chicken in the coconut flour.
Whisk the eggs with a cup of water.
Mix the remaining dry ingredients together.
Dip the chicken strips in the egg and then dip into the dry ingredients. Lay out on a tray.
BAKE at 180 OR FREEZE.
Lightly grease an oven tray with the oil of your choice and drizzle the oil over the chicken.
Bake at 180 degrees for approx 30 minutes, turning halfway through.
To FREEZE- uncooked:
Freeze laid out on a backing tray until solid and then transfer to a container.  Bake at 180 from frozen for approx 40 minutes.