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This gluten free and Paleo sticky chicken is lightly breaded, tender on inside, full of flavor, and slightly spicy. It’s sure to be a hit!
Everyone that follows me on Facebook or knows me personally already knows that my son has not been doing well. We are now having to home school him and he has had 2 terrible seizures this past week. We have had many doctors appointments and are hopeful that seizure medications will help. Needless to say, cooking and posting recipes has been at the bottom of my priority list but I thought I would share this recipe with everyone because we loved it so much!
One night this past week I was looking blankly in my fridge trying to figure out what in the world to feed my family. We had 4 chicken breasts, 4 eggs, 1 bunch of broccoli, and few condiments! What was I going to make!?!
I ended up making this sticky chicken recipe with steamed broccoli. Normally I would have posted a picture of the chicken plated on top of rice (or cauliflower rice) with a colorful veggie on the side but the picture above is exactly how we ate it! We just spooned some on a plate and had already eaten the broccoli while the chicken was cooking because we were all starving!
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- 4 Boneless Skinless Chicken Breasts
- Salt And Pepper
- 1 C Arrowroot or Tapioca Flour
- 2 Eggs beaten
- 1/4 C Oil of Choice for frying I prefer avocado oil
- 3/4 C Franks Hot Sauce
- 1/2 C Coconut Palm Sugar
- 1 Tsp. Apple Cider Vinegar
- 2 Tsp. Montreal Steak Seasoning
- Preheat oven to 325 degrees.
- Heat the oil in a large skillet over medium heat.
- While the oil is heating, cut chicken into cubes and season with salt and pepper.
- Place chicken in a gallon sized ziploc bag, add the arrowroot flour, and toss to combine.
- Beat the eggs in a large shallow bowl.
- Dip the arrowroot coated chicken pieces into the eggs and carefully place in a single layer in the hot skillet.
- Cook for 1-2 minutes then flip each piece over and cook on the other side until nicely browned but not cooked through.
- Place chicken in a single layer in a 9 x 13 inch baking dish and repeat with remaining chicken.
For the sauce:
- Place the Franks hot sauce and brown sugar in a saucepan and cook over medium heat until sugar is fully dissolved.
- Remove from heat.
- Stir in the apple cider vinegar and Montreal steak seasoning.
- Pour over chicken and stir to combine.
- Bake for 1 hour stirring every 20 minutes.
Nutritional information is approximate and may vary.