There are many people today who cannot tolerate gluten or certain grains. It can be difficult to find substitutes for favorite foods, especially for children. Having worked in school foodservice, and having 2 children of my own, I know how popular chicken strips are with kids. When I was on the Specific Carbohydrate Diet and couldn’t have grains of any kind, I was craving something breaded so I came up with this recipe. I can now tolerate grains again, but still make these chicken strips for my family. My daughters love them and say they would rather eat these than the ones you get at a restaurant. This says a lot because they are big chicken strip fans. The coating is made with almond flour and parmesan cheese. Whether you have a gluten or grain sensitivity or not, they are still a healthier choice. This recipe serves 4-6.

Place 2 boneless, skinless chicken breasts in a large ziploc bag.

Pound with the smooth side of a meat tenderizer until they are about 1/2 inch thick.

Repeat with 2 more chicken breasts.

Cut each chicken breast into strips.

In a medium bowl combine 3 cups of almond flour, 3/4 cup of freshly grated parmesan,

and 1 1/2 teaspoons of sea salt.

In a small bowl whisk together 2 eggs.

Dredge a chicken strip through the egg.

Dredge the chicken strip through the almond flour mixture.

Repeat until all chicken strips have been coated in egg and almond flour mixture.

Place olive or coconut oil in a large saute pan to 1/8-1/4 inch deep.

Heat on medium-high and place chicken strips in oil when hot.

Cook for 3-4 minutes or until brown and then flip.

Cook the other side for an additional 3-4 minutes or until cooked through.

Drain chicken strips on paper towels and repeat until all the chicken is cooked.


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