I used to live on chicken fingers, french fries, and ranch dressing. I still crave delicious crispy deep fried chicken fingers but don't miss the way they made me feel after eating
them. Thankfully, most french fries are gluten free but chicken fingers, definitely not. I have found a few brands of gluten free chicken strips from the grocery store but they are always so expensive. These chicken strips are easy to make and budget friendly. The "breading" is made with quinoa flakes and rice flour to make a crispy crust. Using coconut oil in dishes is a great way to get health benefits. Coconut oil can help with digestive problems, strengthens the immune system, and can positively affect thyroid function. These chicken strips are kid friendly too!
1 Pound Chicken Breast Tenders
1/4 Cup Ancient Harvest Quinoa Flakes
1/8 Cup Rice Flour
1/2 TBSP Nutritional Yeast
1/2 TSP Garlic Powder
1/4 TSP Paprika
2 TBSP Coconut Oil
In a large skillet, heat coconut oil over medium heat.
*Coconut is a great oil to use for pan frying. It is a stable oil that doesn't break down at high temperatures.
Mix together quinoa flakes, rice flour, nutritional yeast, garlic powder and paprika in a bowl. Spread out on a plate or flat surface.
Beat together the 2 eggs in a separate bowl.
Prepare your chicken and trim any fat from strips. Cut the strips if needed into smaller chicken strips.
Bread your chicken strips by dipping in egg then into the dry ingredients.
Pan fry your chicken strips until golden brown and crispy. Make sure the internal temperature of your chicken reaches 165* F.
Serve hot with your choice of dipping sauce. Enjoy! xx