Crunchy Paleo Chicken Strips - Lunch Version
These Crunchy Paleo Chicken Strips are a great option to top off a salad or simply eat on the run. Coated in layers of spicy curry, honey, and coconut flakes to get that addictive crispy bite, you might as well plan to make a big batch to freeze and enjoy throughout the whole month!
Ingredients
- ¾ cups Arrowroot
- ½ teaspoons Sea Salt
- ½ teaspoons Curry Powder
- ½ teaspoons Cayenne Pepper
- 2 individual Egg
- 1 tablespoon Honey, Raw
- 2 cups Coconut, Flakes
- 2 pounds Chicken Tenders, Fresh
- 4 tablespoons Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- On a rimmed plate, mix together arrowroot, sea salt, curry powder, and cayenne pepper.
- 1941266 Upgrade to a paid membership 69006 to unlock all instructions 86353
- 8985577 Upgrade to a paid membership 78548 to unlock all instructions 84266
- 4850964 Upgrade to a paid membership 99063 to unlock all instructions 11903
- 7039375 Upgrade to a paid membership 83795 to unlock all instructions 40408
- 197383 Upgrade to a paid membership 49582 to unlock all instructions 97663
- 8241938 Upgrade to a paid membership 11054 to unlock all instructions 77307
- 3912021 Upgrade to a paid membership 4060 to unlock all instructions 7247
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 7442128 Upgrade to a paid membership 84584 to unlock all instructions 59517
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- On a rimmed plate, mix together arrowroot, sea salt, curry powder, and cayenne pepper.
- Whisk together eggs and honey in a bowl.
- On a second rimmed plate, place coconut flakes.
- Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut.
- Heat coconut oil in a large frying pan over medium-high heat.
- Place chicken in pan and let fry 2-3 minutes each side, until cooked through with a nice crispy texture.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 strips (8 oz) Amount Per Serving
- Calories
- 709
- Total Fat
- 41g
- Saturated Fat
- 31g
- Trans Fat
- 0g
- Cholesterol
- 243mg
- Sodium
- 433mg
- Total Carbohydrates
- 32g
- Fiber
- 5g
- Sugar
- 7g
- Protein
- 58g
- WW Freestyle
- 22
10 Comments
Join the discussionThis 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.
Angela, what about these ones instead? https://onceamonthmeals.com/pal… you could use regular milk or your dairy free replacement milk in lieu of the coconut milk.
Great idea. Thanks for the link too.
Would coconut flour work instead of arrowroot? I’ve had a hard time finding arrowroot?
I would not recommend coconut flour. If you are not opposed to grains you can try cornstarch in lieu of arrowroot.
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?
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.
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!
Thanks for the great feedback. I LOVE my cast iron. 🙂
Excellent! Though I used this recipe to make crunchy paleo liver! Fixed the recipe except for using beef liver soaked in coconut milk and a little vinegar (helps to cut the liver taste). It was good… My picky eater said it was better than hamburgers though I wouldn’t go that far and I think he was pretty hungry 😉