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Crunchy Paleo Chicken Strips

Do you ever crave a little crunch in your lunch? Well, these Crunchy Paleo Chicken Strips are perfect to top on a salad or eat on the run. I made them without the honey and they were absolutely delicious!  I think the honey would just take them up another notch in the flavor department. As far as ease goes, this is a perfect recipe to make a huge batch, freeze, and eat throughout the month!

Crunchy Paleo Chicken Strips

Author/Source:

Chritsine @ Onceamonthmom.com

Ingredients:

  • 3/4 cup arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cayenne pepper
  • 2 medium eggs
  • 1 Tablespoons honey, raw (optional)
  • 2 cups coconut, unsweetened
  • 2 lbs chicken breasts, sliced into 4 strips each
  • 4 tablespoons coconut oil

Directions:

On a rimmed plate, mix together arrowroot, sea salt, curry powder, cayenne pepper. Whisk together eggs and honey in a bowl. On a second rimmed plate, place coconut flakes. Heat coconut oil in a large frying pan over medium-high heat. Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut. Place in pan and let fry 2-3 minutes each side, until they are cooked through and have a nice crispy texture.

Freezing Directions:

On a rimmed plate, mix together arrowroot, sea salt, curry powder, cayenne pepper. Whisk together eggs and honey in a bowl. On a second rimmed plate, place coconut flakes. Heat coconut oil in a large frying pan over medium-high heat. Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut. Place in pan and let fry 2-3 minutes each side, until they are cooked through and have a nice crispy texture. Let cool. Place in freezer bag and remove as much air as possible to seal. Label and freeze. To serve: Thaw. Reheat.

Servings:

4

**conversion chart image provided by Erik Spiekermann

10 Responses to “Crunchy Paleo Chicken Strips”

  1. Angela says:

    This sounds great and I’d love to try this but I’m wondering what you could suggest I can use to replace the coconut and coconut oil? My little one is allergic to it so we’d need an alternative. Thanks in advance.

  2. Vicky says:

    Would coconut flour work instead of arrowroot? I’ve had a hard time finding arrowroot?

  3. Monica Zamora says:

    I just finished making this dish and my strips came out almost black. I lowered the temp from med high to med and it still didnt help. I wonder what I could have done differently. Any thoughts?

    • Kelly says:

      Bummer! Maybe you can try to bake them next time? What kind of pan are you using? I know that my stainless pans are always hotter than what my dial says on the stove.

  4. […] quite sure what I was looking for but I knew something would look good! I stumbled across this paleo chicken strips recipe and decided that would be it! I changed up the recipe quite a bit […]

  5. Michelle says:

    Delicious! Next time I’ll add more salt to batter. I fried in cast iron and the first few were very dark but then once I watched it more carefully and lowered the heat, the rest turned out great. I was surprised by how tender and crunchy they were! Paired nicely with homemade honey mustard. Thanks for this new go-to recipe for our family!

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