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Gluten Free Paleo Chicken Tenders

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

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.