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Gluten Free Spicy Chicken Strips

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Course Main Dish
Cuisine Uncategorized
Servings 6 Large Servings

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.
Keyword chicken