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.

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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


  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.


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