Paleo Gluten Free Chicken Tenders
Oh so juicy and tender paleo gluten free chicken tenders. I don’t think I’ve ever tasted something that’s SO good for me, taste THIS good! Okay maybe I am a bit biased, but seriously you need to try them.
I used a chickpea breadcrumb to add a little extra plant based protein boost and fried them in a cast iron pan in coconut oil. There is a hint of coconut flavor. For some people it may take some getting used to. I think this is what makes this chicken so yummy and something I bet you’ll be able to get behind. I served them with Sir Kensington’s Buffalo Ranch for a clean vegan based dipping sauce.
Paleo Gluten Free Chicken Tenders
Ingredients
- 1 lb chicken breast cut into 1-inch strips
- 1/2 cup organic coconut oil
Bowl #1
- 1/2 cup arrowroot starch
- 1/2 tsp salt
- 1/2 tsp pepper
Bowl #2
- 2 eggs beaten
Bowl #3
- 1/2 cup almond flour
- 1/2 cup chickpea bread crumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp tumeric
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
Instructions
- Preheat oven to 350F
- In a shallow bowl/plate add the ingredients to bowl #1 and stir to combine.
- In a shallow bowl/plate add eggs and whisk.
- In a shallow bowl/plate add ingredients for bowl #3 and stir to combine.
- In a large skillet heat the coconut oil over medium heat. Make sure there is enough oil to cover halfway up the strips.
- Now take a chicken strip and place it in bowl #1 (arrowroot mixture) and turn to coat.
- Next move the coated strip to bowl #2 (egg mixture) and turn to coat.
- Then move the strip to bowl #3 (flour mixture) and turn to coat.
- Place the strip in the hot skillet. Repeat steps 6-8 for the rest of the chicken strips.
- Cook chicken in the skillet for 2-3 minutes on each side until browned
- Then transfer to a baking sheet lined with parchment paper and bake the strips in the oven for 6-8 minutes.
- Meanwhile continue to fry the remaining strips then transfer to the baking sheet. Repeat this process until you cook the last strip.
- Let chicken strips cool and serve with dipping sauce of choice.
Notes
For prep ahead: place chicken strips in an airtight container separating rows with wax paper. Refrigerate up to 4 days. For prep ahead: place chicken strips in an airtight container separating rows with wax paper. Refrigerate up to 4 days. For prep ahead: place chicken strips in an airtight container separating rows with wax paper. Refrigerate up to 4 days.