Chicken Strips
Prep time
Cook time
Total time
Gluten Free Chicken Strips!
Recipe type: Entree
Cuisine: Gluten Free, Paleo
Serves: 2-4 servings
  • 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.
Recipe by RogueRabbit at