Coconut Chicken Strips with Sweet Potato Fries

Ingredients

• 2 large Sweet potatoes
• 2 tbsp melted Coconut oil
• a little Salt
• 60g / 2.11oz Coconut flour
• 2 whisked Eggs
• 80g / 2.82oz Desiccated coconut
• 2 sliced lengthways into 1cm strips Chicken breast fillets
• for frying Coconut oil

Preparation

1. Preheat the oven to 180°C (356°F).
2. Line a baking tray with silicone paper. Place the 2 large Sweet potatoes (400g) cut into fries on the tray and brush well with 2 tbsp melted Coconut oil (28g).
3. Bake for about 20 minutes until they start to brown, then turn them over and cook for another 10 minutes.
4. Sprinkle with a little Salt and serve immediately.
5. Place 60g Coconut flour (2.11oz), 2 whisked Eggs (100g), and 80g Desiccated coconut (2.82oz) into separate bowls.
6. Dip the Chicken breast fillet strips (500g) into the Coconut flour, then the Egg, and finally the Desiccated coconut.
7. Heat Coconut oil (50g) in a frying pan and fry the chicken strips on medium heat until golden.
8. Serve with homemade mayo and the sweet potato fries.