Gluten-Free Chicken Strips
When I was a kid, it was always a treat to go out to eat! Every time I would order the same thing: chicken strips and fries. I can still smell the greasy deliciousness. Now if I were to order that, oh boy, would my stomach ache! All that GMO oil and gluten-filled breading.
Now, my kids are getting older and wiser to these kinds of treats. I am not one to deprive them of some good old-fashioned kid favorites, so I came up with a healthy recipe of my own that does not have gluten and is made with healthy fats. My kids love them, and so does my husband. Now, gluten-free chicken strips have become part of our regular meal rotation!
Gluten Free Chicken Strips
Equipment
Ingredients
- 1 14oz package chicken breasts, sliced into thick strips (we use Butcher Box meat)
- 2 pastured eggs
- 1 Tbsp water
- ¾ cup rice flour
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 cup coconut oil for frying
Instructions
- Heat a large skillet over medium-high heat, add coconut oil to the skillet.
- In a medium bowl, whisk the eggs and water together.
- In another medium bowl, combine flour, salt, and pepper and mix well.
- Dip chicken in eggs to coat.
- Roll in flour, making sure to cover the entire piece of chicken.
- Place in hot coconut oil.
- Work fast to get them all in the pan so they cook evenly at once.
- Flip when one side is golden brown.
- Cook each side for about 5-7 minutes.
- Drain on a paper towel-covered plate to soak up excess oil.
- Serve with your favorite dipping sauce (we love our Bacon and Bone Broth BBQ).
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.
I'm looking forward to trying these. My husband loves chicken tenders/strips and I can't/won't eat them because of the processing and breading. How do you think coconut flour will hold up in this recipe? I currently have that on hand.
I was actually going to try that too. Give it a go and let me know how they turn out. Coconut flour is bit heavier but it should work okay. Yum!
I am going to make these tonight and then bake again with wing sauce on them because that's what my kids want! LOL
Yum! That’s a great idea! You could make little buffalo chicken poppers 🙂
I made these tonight, with a few small changes like less oil and I added a bit of coconut flour because we didn't have enough rice flour. also tossed some onions in the breading. they turned out great 🙂
Awesome! I always switch up recipes. 🙂 Glad you liked them!
What can I use to replace the eggs? My son has an allergy.
You can just omit them and just use the milk, the batter might not stick as well but it will be still be tasty
Featured this recipe in my blog tonight
https://tildesk.blogspot.com/2015/10/gluten-free-chicken-strips-and.html
These hit the spot! I didn’t have eggs so I planned on just dipping them in goat milk first. But I got distracted and threw the strips into the rice flour first. No problem…so I then dipped them into the goat milk and then back into the rice flour. Double dip! They were amazing! I could have eaten another batch, they were so so good.
Yay, so glad you liked them. I have done the same double dip before too!