Crunchy Paleo Chicken Strips

Let's Cook

Directions

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. 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, and 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. Divide among indicated number of freezer bags, label, and freeze.

Serving Day Directions

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

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

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About This Recipe

These Crunchy Paleo Chicken Strips are perfect to top on a salad or eat on the run. This is a perfect recipe to make a huge batch, freeze, and eat throughout the month!

Meet The Cook

Christine is a busy mom with a house full of boys. She tries to keep those boys full while following a Paleo diet and loves to stay active and Crossfit. Since she’s always making a mess in the kitchen, that also means she spends a ton of time cleaning it!

Published:

OAMM Cook Christine

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