I made these ahead of time and put them on a cookie sheet with wax paper and froze them.
Defrosted the chicken and lightly pan fried them.
Transferred the chicken to a parchment lined cookie sheet and baked for about 10 minutes.
1 1/2 lbs chicken tenders or breast (cut into strips)
1 cup dried unsweetened shredded coconut
1/2 cup coconut flour
1/2 tsp Celtic Sea Salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/3 cup coconut oil
1/2 cup sour cream or 1 egg, beaten
Preheat oven to 400 degrees.
Beat egg in a medium bowl. Mix coconut, coconut flour, and spices in a separate flat pan.
Dip chicken strips one at a time in sour cream or egg, then dredge in coconut mixture making sure there is a nice thick coating.
In a large skillet, heat coconut oil over medium high heat. Place chicken strips in the oil and fry until browned on both sides. Transfer the strips to a cookie sheet and place in the oven. Cook until chicken is cooked through (about 5 to 7 minutes, depending on the size of your strips)
Mix dijon mustard and honey (2 parts mustard to 1 part honey, but do it to taste). Dip the strips in the honey-mustard and enjoy!