Freezer Meal Recipes / Lunch / Crunchy Paleo Chicken Strips

Crunchy Paleo Chicken Strips

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!
4 Servings Meet The Cook Print
Crunchy Paleo Chicken Strips

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
  • 4 tablespoons Coconut Oil

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • 1 serving = 4 strips
  • 717 Calories
  • 27g Fat
  • 233mg Cholesterol
  • 381mg Sodium
  • 43mg Potassium
  • 58g Carbs
  • 21g Fiber
  • 8g Sugar
  • 65g Protein
  • 25 WW+ Points
  • 22 SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking 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?

  1. On a rimmed plate, mix together arrowroot, sea salt, curry powder, and cayenne pepper.
  2. Whisk together eggs and honey in a bowl.
  3. On a second rimmed plate, place coconut flakes.
  4. Heat coconut oil in a large frying pan over medium-high heat.
  5. Coat chicken strips in the arrowroot mixture, then dredge in the egg mixture, and then coat with coconut.
  6. Place in pan and let fry 2-3 minutes each side, until they are cooked through and have a nice crispy texture.
  7. Let cool.
  8. Divide among indicated number of freezer bags, label, and freeze.

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.

  1. Reheat in the microwave 1-2 minutes, or until warmed through.

9 Comments

Join the discussion
  1. 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. 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?

    1. 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.

  3. 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!

Leave a Reply

Your email address will not be published.

Share8
Tweet
Pin1K
+1
Share