Grain Free Chicken Strips
Grain free, dairy free and delicious chicken strips your kids will love!
Servings Prep Time
20strips 30minutes
Cook Time
20minutes
Servings Prep Time
20strips 30minutes
Cook Time
20minutes
Ingredients
Chicken prep
  • 2large boneless, skinless pastured chicken breaststenderized with a mallet
  • 3/4tsp real, unrefined salt
  • 1/4tsp ground pepper
  • 1/4tsp garlic powder *
Batter
  • 1c organic sprouted chickpea flourI use the one from Thrive Market, but in a pinch it’s easy to make into a flour in your blender from the dried, unsprouted chickpeas
  • 1/4c arrowroot powder
  • 1tsp real, unrefined salt
  • 1tsp ground pepper
  • 1tsp garlic powder *
  • 1/2tsp ground mustard
  • pinch cayenne
  • 1/2 tsp baking powder
  • 1 egg, beaten
  • 1c sparkling water, unflavored, lemon or lime
Instructions
  1. Preheat oven to 400°. Combine all dry batter ingredients in a bowl and whisk together. Add liquids and let the batter rest while you’re preparing chicken.
  2. Cut breast meat into small 1/2″ thick x 1 ½ – 2” small slices. Tenderize each piece slightly with a mallet to flatten. Mix together salt, pepper, and garlic and sprinkle on chicken pieces. Heat oil to 375° in a pan,enough to make it ¼ – ½” deep, and have extra oil at hand to add as needed while frying.
  3. Dredge chicken pieces through the batter and place them in the hot oil kept at 350-375°. Work in small batches so that the oil temperature doesn’t drop below 350, and do not allow pieces to touch each other. Fry each side to golden brown, then move pieces to a cookie sheet with paper towels to remove excess oil. When all pieces are fried, remove the paper towel, arrange strips in a single layer, and bake 5 minutes to finish cooking chicken through. Or you can finish them in the pan, your choice.
  4. Honey mustard made with organic mustard and raw local honey is a great dip. Just add the measurements of each to taste and amount desired, but you can start with 1 T. mustard, and 1/2 t. raw honey. Slightly warm to combine.
Recipe Notes

About this recipe…

Two breasts makes a surprisingly large batch – I usually get at least 20 smaller strips at least 3 inches long.  Can you say ‘leftovers’?  You’re welcome.  As you can see from the photo, I’m also not opposed to using the forbidden textured end of the mallet on the smooth flesh side of the chicken – the batter will stick better.  This is also a fantastic batter for fish tacos or sticks!

Hope you love them!