30 Jun Low Carb Coconut Chicken Finger
Low Carb Coconut Chicken Finger
Servings: 1 people
- 1 cup Parmesan cheese
- 1 tsp Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Italian Seasonings
- 2 eggs
- 1 chicken breast
- 1 cup unsweetened shredded coconut
Preheat oven at 350 F.
Combine parmesan cheese, pepper, paprika and italian seasonings and mix well.
Cut the chicken breast in strips.
Dip the chicken breast in egg and do a first coat of the parmesan mixture. Dip the chicken breast in egg and do a second coat in shredded coconut.
Place the coated chicken strips in a baking pan and bake for 40 minutes.