Paleo Chicken Strips With Honey Mustard Sauce

by | Apr 8, 2020 | 1 comment

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A cleaned up version of a classic crowd pleaser. These Paleo chicken strips are grain-free, gluten-free, and most importantly kid approved!

Serves 4

 

Total Time45 mins
For The Chicken Strips
 2 lbs large chicken breast (about 1.5 pounds), cut into even sized strips or large (nugget-sized) chunks
 ½ cup pickle juice
 ¾ cup almond flour
 ¾ cup arrowroot powder (can sub with tapioca starch)
 1 tsp garlic powder
 1 tsp onion powder
 ¾ tsp sweet paprika
 ¾ tsp salt
 ½ tsp black pepper
 ½ cup avocado oil, plus more if needed
 2 eggs
For The Honey Mustard Sauce
 ¼ cup mayonnaise
 ¼ cup honey
 2 tbsp dijion mustard
For The Chicken
1

Cut chicken and place in a large bowl or ziplock bag with the pickle juice, cover and refrigerate for at least 2 hours or overnight. Please note: The pickle juice not only acts as a brine (resulting in tender juicy chicken), but also adds an extra element of flavor to the chicken.

2

Beat eggs in a shallow bowl with 1 tablespoon of water. In a separate shallow bowl whisk together the almond flour, arrowroot powder and spices. Drain chicken from the pickle juice. Dip chicken into the egg mixture and let the excess dip off, then coat in flour mixture. Repeat until all chicken is coated.

3

In a large cast iron skillet or dutch oven, heat avocado oil over medium- high heat. Working in batches, cook chicken until golden brown. About 2-3 minutes on one side and 1-2 minutes on the other side. Be careful to not overcook. Transfer chicken to a plate lined with paper towels to drain off excess oil. Serve with honey mustard sauce or your favorite dipping sauce.

For The Honey Mustard Sauce
4

Combine all the ingredients into a small mixing bowl and whisk until combined.

Recipe Alternatives
5

Give this recipe an Italian spin by switching out the paprika with 1 tablespoon of Italian seasoning. Serve with your favorite marinara sauce.

Ingredients

For The Chicken Strips
 2 lbs large chicken breast (about 1.5 pounds), cut into even sized strips or large (nugget-sized) chunks
 ½ cup pickle juice
 ¾ cup almond flour
 ¾ cup arrowroot powder (can sub with tapioca starch)
 1 tsp garlic powder
 1 tsp onion powder
 ¾ tsp sweet paprika
 ¾ tsp salt
 ½ tsp black pepper
 ½ cup avocado oil, plus more if needed
 2 eggs
For The Honey Mustard Sauce
 ¼ cup mayonnaise
 ¼ cup honey
 2 tbsp dijion mustard

Directions

For The Chicken
1

Cut chicken and place in a large bowl or ziplock bag with the pickle juice, cover and refrigerate for at least 2 hours or overnight. Please note: The pickle juice not only acts as a brine (resulting in tender juicy chicken), but also adds an extra element of flavor to the chicken.

2

Beat eggs in a shallow bowl with 1 tablespoon of water. In a separate shallow bowl whisk together the almond flour, arrowroot powder and spices. Drain chicken from the pickle juice. Dip chicken into the egg mixture and let the excess dip off, then coat in flour mixture. Repeat until all chicken is coated.

3

In a large cast iron skillet or dutch oven, heat avocado oil over medium- high heat. Working in batches, cook chicken until golden brown. About 2-3 minutes on one side and 1-2 minutes on the other side. Be careful to not overcook. Transfer chicken to a plate lined with paper towels to drain off excess oil. Serve with honey mustard sauce or your favorite dipping sauce.

For The Honey Mustard Sauce
4

Combine all the ingredients into a small mixing bowl and whisk until combined.

Recipe Alternatives
5

Give this recipe an Italian spin by switching out the paprika with 1 tablespoon of Italian seasoning. Serve with your favorite marinara sauce.

Paleo Chicken Strips With Honey Mustard Sauce
IngredientsDirections

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