Gluten Free Spicy, Baked Chicken Strips
Spicy chicken strips are one of my all time favorite easy go to weeknight meals, serve it with a salad or some roasted veggies and you have a complete healthy meal.
Let’s talk about dipping sauces for these delicious strips, my favorite is ranch dressing because I usually have a homemade version of it in the fridge. My hubs has a strange aversion to mayo therefore I usually buy a healthy store bought version for him. My favorite ranch to buy is from a company called Primal Kitchen, it’s dairy free and does not have any added sugars, sweeteners or preservatives. Locally I can find this healthy ranch dressing at Whole Foods, Fresh Thyme and Georgetown Market, but if you want to make your own ranch dressing my favorite recipe is found on the blog tasty-yummies.com.
My favorite hot sauce to use is sriracha, but always check the ingredient list because most brands have some added sugar. Therefore if you are doing an whole30 find a sauce without added sugar, preservatives. I know that tabasco doesn’t add sugar to there hot sauces and you can most likely find one without sugar at Whole Foods or your local health food store. My plan was to make my own sriracha hot sauce but unfortunately I’m having a hard time finding the hot peppers I need, this will definitely be a summer project.
As always THANKS for the visit. CHEERS TO A HAPPY & HEALTHY DAY!
Gluten Free Spicy Chicken Strips
Ingredients
- 2 LB Chicken Tenders or cut chicken breast into strips
- 1/2 Cup Coconut flour
- 1/2 Cup Almond flour
- 1 tsp garlic powder
- 1 tsp Smoked Spanish Paprika
- 1 tsp Onion Powder
- 1/2 tsp Black pepper
- 1 tsp Salt
- 2 2 Eggs Beaten
- 2/3 Cup Siracha Sauce
- 1/2 Cup Butter To keep this whole30 compliant use ghee
Instructions
- Pre heat oven to 375 degrees.
- Mix both flours with all of the spices, set aside. Beat eggs, set aside.
- Cut chicken breasts into strips. I like to buy chicken tenders, it saves one extra step.
- Place wax paper onto a cookie sheet, wax paper helps minimize after dinner clean up.
- Dip chicken into eggs, than roll into the flour. Place strips on cookie sheet and bake for 20 minutes. I like to use this set up as shown in the image below, it helps create less messiness since I'm not the cleanest cook.
- While the chicken is baking, make the sauce. Combine sriracha hot sauce and butter in a small sauce pan & place on medium heat till butter is melted, mix well.
- Once chicken strips are done baking, take out of the oven and completely cover each strip with the sriracha/butter sauce. Place strips back onto the baking sheet, bake for an additional 5-10minutes.
- Serve with roasted veggies, my favorites are broccoli, white or sweet potatoes mixed with some sliced onions. This evening I served it with leftover mashed potatoes and my Purple Cabbage-Cilantro Salad which is a perfect pairing with the spicy chicken strips.
