Gluten Free Goodness (Chicken Strips)

I admit I still have cravings for foods I can’t eat.  Typically attempts to recreate or purchase something pre-made are a great disappointment.

Well, not tonight.

I really wanted breaded chicken strips.  Every once in a while, I really love breaded chicken strips – in a salad, with honey mustard, you know stuff like that.


I’ve made a few attempts at breaded chicken over the last few months and the Nan didn’t approve. I’ve tried almond meal, coconut flour, etc.  They were okay, but not great.


Well, tonight I tried something a little different. And it was AWESOME!!!!!!! (even the Nan approved)


It hit the spot, which I haven’t really been able to say about a lot of the foods I’ve tried over the last six months (especially pre-made foods).


Since I can’t enjoy a nice cold one, I tried J.K.’s Solstice Hard Cider.  I had tried a gluten free beer (corn based) a couple of months ago and was sorely disappointed.  It tasted sort of like super watered down raspberry soda (it was a “raspberry ale”).  Well, I was definitely not disappointed in the Hard Cider.  It was crisp and delicious, refreshing and definitely observed the law of one-itudes.


Chicken Strips
Recipe type: Entree
Cuisine: Gluten Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
Gluten Free Chicken Strips!
  • 1 boneless, skinless chicken breast
  • 1 cup almond meal
  • ½ cup tapioca flour
  • 1 teaspoon celtic sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayanne pepper
  • Freshly ground pepper (I didn’t measure it out, it’s a pain to measure while grinding)
  • 2 eggs
  1. Rinse chicken and pat dry. Slice chicken breast thinly, about a ¼ inch thick.
  2. Heat oil of your choice over medium heat (about ⅛-1/4 inch deep) in a skillet/frying pan.
  3. Mix all dry ingredients well in a shallow bowl.
  4. Beat the 2 eggs.
  5. Dip the chicken in the beaten eggs and dredge through in the almond/tapioca mixture. Place in heated oil and cook until golden on both sides.
  6. Serve with your choice of dipping sauce (I’m partial to honey mustard or jalapeno yogurt dip) or slice for use in a salad.


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