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Paleo Gluten Free Chicken Tenders

Post by: Nicky DiVicino in Dinner, Lunch, Recipes


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

  1. Preheat oven to 350F

  2. In a shallow bowl/plate add the ingredients to bowl #1 and stir to combine.

  3. In a shallow bowl/plate add eggs and whisk.

  4. In a shallow bowl/plate add ingredients for bowl #3 and stir to combine.

  5. In a large skillet heat the coconut oil over medium heat. Make sure there is enough oil to cover halfway up the strips.

  6. Now take a chicken strip and place it in bowl #1 (arrowroot mixture) and turn to coat.

  7. Next move the coated strip to bowl #2 (egg mixture) and turn to coat.

  8. Then move the strip to bowl #3 (flour mixture) and turn to coat.

  9. Place the strip in the hot skillet. Repeat steps 6-8 for the rest of the chicken strips.

  10. Cook chicken in the skillet for 2-3 minutes on each side until browned

  11. Then transfer to a baking sheet lined with parchment paper and bake the strips in the oven for 6-8 minutes.

  12. Meanwhile continue to fry the remaining strips then transfer to the baking sheet. Repeat this process until you cook the last strip.

  13. Let chicken strips cool and serve with dipping sauce of choice.

*For prep ahead: place chicken strips in an airtight container separating rows with wax paper. Refrigerate up to 4 days. 




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