Paleo Crispy Fried Chicken Strips
Perfectly crispy, golden, and gluten-free, these Paleo Crispy Fried Chicken Strips are a game-changer for your next family meal or snack. Made with a blend of coconut flour, almond flour, and tapioca starch, these chicken strips deliver a crunchy coating that’s completely grain-free and paleo-friendly. The touch of paprika, garlic, and onion powder adds a savory depth of flavor, while the coconut oil creates a beautifully fried exterior without compromising dietary needs. Quick to prepare in just 35 minutes, they’re pan-fried to perfection and versatile enough to pair with your favorite Paleo-friendly dipping sauces or fresh salads. These healthy, low-carb chicken strips are proof that comfort food and clean eating can go hand in hand!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 cup coconut flour
- 0.5 cup almond flour
- 0.25 cup tapioca starch
- 2 large eggs
- 0.25 cup unsweetened almond milk
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
Instructions
Slice the chicken breasts into thin strips, approximately 1 inch wide and 4 inches long.
In a shallow dish, combine the coconut flour, almond flour, tapioca starch, paprika, garlic powder, onion powder, sea salt, and black pepper. Mix well to ensure even seasoning distribution.
In another shallow dish, whisk together the eggs and unsweetened almond milk until fully combined.
Dip each chicken strip into the egg mixture, making sure it is well-coated. Allow any excess to drip off before transferring it into the flour mixture.
Firmly press each chicken strip into the flour mixture, ensuring it is well-coated on all sides. Gently shake off any excess flour.
Place a large skillet over medium heat and add the coconut oil. Heat the oil until hot and shimmering but not smoking.
Carefully place the coated chicken strips into the hot oil, cooking in batches to avoid overcrowding the pan. Fry each strip for about 3-4 minutes on each side, or until golden brown and cooked through.
Once cooked, transfer the chicken strips onto a plate lined with paper towels to drain excess oil.
Serve hot and enjoy your Paleo crispy fried chicken strips with your favorite Paleo-friendly dipping sauce or side salad.
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 10.1 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1932 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
