Chicken Strips

Chicken Strips… How I miss you. Ever tried to order gluten-free chicken strips at a restaurant? Ever found decent pre-made GF chicken strips at the grocery store that you don’t have to pay an arm and a leg for?? The answer is no. To those who have lived without chicken strips for a while… get ready to fall in love again πŸ™‚ To those that can eat them all the time you’ll want to try these, you’ll be impressed what you can whip up in your own kitchen.

Start with a couple of chicken breasts.

Slice them into thin strips. You can also buy chicken cut up in strips like this for fajitas or stir fry. However you get to it… as long as you end up with something close to this.

Now for the breading I used GF baguette that I ran through my food processor until I got about 4 cups of crumbs. I added 1/4 cup ground flax seed, 1 tsp salt, pepper, thyme, and some chili powder to give it a kick. You can use regular bread crumbs for those not worrying about it.

Next, your flour seasoned with salt and pepper. I can’t remember what brand of GF flour this is. Obviously for those that don’t need to use GF just use regular flour.

I forgot to mention we’re doing roasted carrots as well. I peeled and sliced up some carrots and threw them into a baking dish and cranked the oven to 375.

Drizzled them with a bit of olive oil. You don’t need much.

Next came some salt, pepper, and… a big pinch of brown sugar. You don’t need to add the sugar if you don’t want to. I knew it was our dinner guest’s favorite so there πŸ™‚

Give it all a good toss and then into the oven for about 25 minutes. You can give them a stir halfway through if you want.

Back to the chicken strips. Cover a plate in paper towels and get your chicken on there to dry. Pat down the chicken with additional towels to be sure you get all the moisture off of them.

Get a deep skillet or dutch oven going on the stove with about a cup of oil in it. Turn it on to med-high heat.

While that is getting hot dredge your strips in the flour mixture.

Make sure they are all good and dusty.

You’ll also need a small dish/bowl with a few eggs and a tsp salt whisked together.

Shake the excess flour off the strips and coat them in the egg mixture. Hold them up to drip off and then drop them into the breading mixture. Flip them over a few times and pat them to get the breading to stick.

You should end up with a pile of strips like this. By now your oil is good and hot. If you dip the tip of one of the strips into the oil and it pops and sizzles, you’re set to go.

Drop a batch of strips into the oil. Not all at once. You don’t want to crowd them. They will only take a couple of minutes on each side to get good and brown.

I wanted mine to stay hot until they were all done. After each batch was done in the oil I put them on a baking rack on a baking sheet and slid them into the oven with my carrots on a lower heat.

Serve them up hot next to some yummy roasted carrots and maybe some brown rice to make you feel better about the fried chicken πŸ™‚ These have amazing flavor and crunch! You could change up the spices to make them even spicier or give them a more herbed up taste as well. They will disappear at your table!! Just give them a try!!

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3 Responses to Chicken Strips

  1. Stacey says:

    A+ on the meal last night. Seriously woman… you are gifted. Thanks for the extra brown sugar on the carrots. You know me too well πŸ™‚

  2. mmmmmm! I have to try this chicken strip recipe! Looks delicious =)

  3. Nicole says:

    Looks tasty! I want some!

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