Paleo Chicken Strips
The perfect way to enjoy your favorite comfort food with zero guilt.
Servings 6
Calories 601kcal
Ingredients
- 2 LBS. Chicken Breast Tenders
- 4 Eggs Beaten
- 1 Cup Tapioca Starch Arrowroot works too
- 1 Cup Almond Flour
- 1 tsp. Sea Salt
- 1 tsp. Granulated Garlic
- 1 tsp. Paprika
- 1/4 tsp. Pepper
- 1/2 tsp. Rosemary
- 1/2 tsp. Thyme
- 1 Cup Coconut Oil (Divided)
Instructions
- In 3 shallow bowls separate the almond flour, eggs, and starch.
- Add the salt, granulated garlic, paprika, pepper, rosemary, and thyme to the starch and whisk to distribute the seasonings evenly.
- Place your chicken tenders on a plate lined with paper towels.
- Heat 1/2 Cup of the Coconut Oil in a pan. About 350 degrees is your ideal temperature.
- Dip your chicken tenders in this order: Almond Flour, Eggs, Starch. Repeat each tender.
- Place the tenders covered in batter in the hot oil and cook for 4 minutes on each side. Repeat until they are all done.
- Halfway through you will likely need to replace the oil with the remaining 1/2 cup. If the oil darkens too much then use a new pan with the new oil.
- Make a new plate lined with paper towels and set each cooked chicken strip on it to allow it the oil to drain.
- Serve with your favorite sides and enjoy!
Nutrition
Calories: 601kcal | Carbohydrates: 19g | Protein: 36g | Fat: 43g | Saturated Fat: 33g | Cholesterol: 205mg | Sodium: 536mg | Potassium: 628mg | Vitamin A: 640IU | Vitamin C: 2.7mg | Calcium: 31mg | Iron: 1.7mg