Earlier this week I was inspired to modify one of my first ever recipes after seeing @rachlmanfield post her drool-worthy grainless chicken. I couldn’t decide which flavour to go with so I made two – Pesto & Buffalo style.
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Crispy Chicken Strips Recipe
Makes: 2 Servings
Prep time: 10 minutes
Cook time: 15 minutes
- ¾ cup tapioca starch
- 1/3 cup almond flour
- 1 egg
- 1 tsp pink himalayan salt
- 1/2 cup almond milk
- 3 tbsp avocado oil
- 2 truLOCAL chicken breasts
Option 1 Buffalo Sauce Ingredients:
- 3/4 cup buffalo sauce
- 2 tbsp ghee, better or coconut oil
Option 2 Pesto Ingredients:
- Large bunch basil
- 2/3 cup avocado or olive oil
- 1 clove garlic
- 2 tbsp nutritional yeast
- 3 tbsp cashews or almonds
Cut chicken into bite sized pieces.
In a large mixing bowl combine tapioca starch, almond flour, egg, salt and almond milk. Mix well.
Heat a skillet on the stovetop with oil.
Coat chicken pieces with batter. Using a fork to coat each piece is easiest.
Once coated, place in the skillet. Cook for about 3-5 minutes on each side until the chicken is fully cooked through and the breading turns golden.
For Buffalo Chicken: In a small bowl combine hot sauce and melted ghee. Fully coat chicken bites. For Pesto: Fully coat chicken bites with prepared pesto.
Place chicken back in skillet and cook for 1-2 minutes on each side.
Serve with your favourite dipping sauce.