Grainless Crispy Chicken Strips (Pesto & Buffalo)

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.

I can honestly say grocery shopping has become much more simple since I found truLOCAL! They are a meat delivery service that ships throughout Ontario, providing various cuts of beef, chicken, pork, fish and more! All their products are 100% local, free run, no added hormones and antibiotic free!

They offer two sizes of boxes depending on how much meat you eat and how many people are in your home. To order,  all you do is go online to www.trulocal.ca and build your box. Within a couple business days the box will be delivered right to your door via FedEx. They provide tracking so you don’t have to worry about missing it AND if you’re at work when it arrives you also don’t have to worry because they pack the boxes in dry ice, allowing it to stay frozen for hours after delivery if needed.

Living in downtown Toronto, it can be difficult to find good meat options and I was getting very sick of what I was finding at my local grocery store. You can tell how fresh and clean all truLOCAL‘s meat is by looking at it, how it cooks and how it tastes!

I want you to enjoy truLOCAL with me! Save $25 off your first regular sized box by using promo code “GOINGGRAINLESS” at the checkout!

Crispy Chicken Strips Recipe

Makes: 2 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Breading Ingredients:

  • 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

Directions:

  1. Cut chicken into bite sized pieces.

  2. In a large mixing bowl combine tapioca starch, almond flour, egg, salt and almond milk. Mix well.

  3. Heat a skillet on the stovetop with oil.

  4. Coat chicken pieces with batter. Using a fork to coat each piece is easiest.

  5. 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.

  6. 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.

  7. Place chicken back in skillet and cook for 1-2 minutes on each side.

  8. Serve with your favourite dipping sauce.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*