Parmesan Chicken Strips
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 food service and having two 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 I still make these chicken strips for my family. My daughters are adults now, but still love chicken strips. They say they would rather eat these than the ones they can get at a restaurant. The coating is made with almond flour and parmesan cheese. Whether or not you have a gluten or grain sensitivity, these homemade chicken strips are still a healthier choice.
1 1/2 pounds chicken tenders or chicken breasts cut into strips
1 1/2 cup almond flour
1/2 cup grated or shredded parmesan
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 Tablespoon water
Avocado, olive, or coconut oil for frying
- In a small bowl whisk together the egg and the water. Set aside.
- Place the almond flour on a dinner plate or tray.
- Add the parmesan cheese and salt and whisk with a fork to combine.
- Dredge a chicken strip through the egg mixture then coat it with the almond flour breading.
- Repeat until all the chicken has been coated.
- Place oil in a large sauté pan filling to 1/8 to 1/4 inch high.
- Place the pan over medium high heat and add the chicken strips when the oil is hot.
- Cook for 3-4 minutes on each side.
- Place the chicken strips on a paper towel lined plate to absorb any access oil.
- Serve with your favorite dipping sauce.
- Serves 3-4.