So, I don’t usually like to eat or feed my family fried foods but you gotta have chicken strips every now and then right? Especially the kids. You’re not a kid unless you eat chicken strips. Besides, it’s not like we can go to the drive thru or a restaurant and order the kids chicken strips. They’re packed full of gluten and casein-the 2 things Lance can’t have.
But let me tell you these chicken strips are the real thing. Crispy on the outside, moist and tender on the inside and taste just as good as any restaurant! Bold, I know. But true. I’ve tried frying chicken strips before and could never get it right until I bought a candy thermometer to know how hot my oil was. It cost less than $10 at Wal-Mart and I you might think about investing in one too. And while you’re at it, a meat thermometer has greatly helped as well. I’ve never tried this recipe with anything other than almond flour and cornstarch, but I know many people don’t like ordering their flour on-line. I’d imagine a variety of gluten free flours could replace the almond flour.
*HERE is a homemade seasoned salt recipe
- 10 to 15 boneless, skinless chicken tenderloins or strips
- 1 C non-dairy milk
- 1 tsp. distilled white vinegar
- 2 C blanched almond flour, divided
- 2 C arrowroot, or tapioca flour (divided)
- 6 tsp. seasoned salt, divided*
- oil, for frying (coconut oil or shortening, canola oil will work but is not Paleo)
- ¾ C Follow Your Heart Veganaise (mayo)
- ¾ C honey
- 2 Tbsp. prepared yellow mustard
- ½ tsp. poppyseeds
- drizzle gluten free worcestershire sauce, optional
- Start by mixing the non-dairy milk, vinegar, and chicken strips in a shallow baking dish.
- Cover and refrigerate 20 minutes.
- Right before you take your chicken out of the refrigerator, start heating about 1 inch of oil over medium heat in a large pan.
- In a large bowl, mix 1 C blanched almond flour, 1 C of arrowroot or tapioca, and 3 tsp. seasoned salt.
- Take the chicken out of the refrigerator, if you haven't already. Scoop out 2-3 tbsp. of the milk mixture from the dish the chicken is in and mix into the flour mixture. This makes the flour form little balls and clusters which adhere to the "buttermilk" soaked chicken. This results in crunchy chicken strips-yum!
- At this point you need to check the temperature of your oil. If you throw in a pinch of flour it should sizzle. The oil should be 300- 325 degrees. Not too hot because you don't want your chicken to burn. My oil is perfect over medium heat.
- Using tongs, coat ½ of the chicken strips in the flour mixture and place on a plate. When ½ of the chicken is coated place them in the heated oil.
- Allow to cook for 3-5 minutes per side. My chicken was pretty large and took an additional 2 minutes per side. Your strips are done when they are a nice dark golden brown and the internal temperate is 165 degrees.
- Mix together another cup of almond flour, tapioca or arrowroot, and 3 more tsp. of seasoned salt. Repeat steps 7 and 8 with the remaining chicken strips.
- Mix together all ingredients well and serve with your chicken strips!