I am finally sharing this amazing chicken strip recipe that I have been using over the last few months! These bad boys are crispy, tender, juicy and flavourful. These are definitely kid-friendly, and as usual they are gluten free, grain free, dairy free and refined sugar free! Serve with your favourite side dishes like mashed potatoes, green beans, salad, rice, quinoa or roasted veggies!
What you will need:
- almond flour
- eggs
- smoked paprika
- sea salt + pep
- garlic powder
- onion powder
- roasted reg pepper flakes
- chicken breasts
For the creamy garlic dip:
- olive oil
- raw cashews
- garlic cloves
- lemon juice
- maple syrup
- dijon mustard
- sea salt + pep
- water
I have been using this creamy garlic dip on so many things! This dip goes great over nourish bowls, with raw or roasted veggies, falafels or tossed over some pasta of your choice! This dipping sauce is vegan friendly and made with clean, wholesome ingredients!
Paleo Chicken Strips with Creamy Garlic Dip
September 22, 2020
: 5-7
: Easy
Ingredients
- PALEO CHICKEN STRIPS:
- 4-5 large chicken breasts
- 2 cups almond flour
- 2 eggs
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp roasted red pepper
- 3/4 tsp sea salt
- -
- CREAMY GARLIC DIP:
- 1/3 cup olive oil
- 1/2 cup raw cashews
- 1/3 + 2 tbsp cup water
- 3-4 cloves garlic
- juice of 1/2 a lemon (approx 1/4 cup)
- 1/2 tbsp maple syrup
- 1/2 tbsp dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Directions
- Step 1 Start by rinsing the chicken and thoroughly patting it dry with paper towel. Cut the chicken breasts into strips approximately 1 inch wide x 3-4 inches long (keeping the depth no more than 1/2 inch thick). Whisk the eggs together in a small bowl.
- Step 2 In a separate medium sized bowl, mix together the dry ingredients for the chicken strip coating (almond flour, garlic powder, smoked paprika, onion powder, pepper, sea salt & red pepper flakes). Use a whisk or fork to stir until these ingredients are well combined. Grab a piece of chicken and dip it into the egg mixture, allowing the excess egg to drip off. Now place the egg covered chicken into the dry mix, thoroughly coating the chicken. Place the coated chicken strip onto a lined baking sheet. Repeat this process until all the chicken is dipped and coated.
- Step 3 Bake the chicken strips at 400 for 10 minutes, then flip all the chicken strips. Pop them back into the oven for an addition 5 minutes (15 min total). Then broil for 2-3 minuets to allow the chicken to crisp up a little.
- Step 4 While the chicken is baking, gather the ingredients for the creamy garlic dip. Place all the ingredients into the blender or food processor and pulse until it is smooth and creamy (this dip is very garlic-y. If you don’t want it too potent, then I recommend adding 1-2 cloves of garlic to start and give it a little taste).
- Step 5 Remove the chicken strips from the oven after broiling and serve with the creamy garlic dip immediately. ENJOY!
