Paleo Chick-fil-A Copycat Chicken Strips
Anybody else so ready for this election to be over. I know I am, election year and pandemic should not be allowed to happen in the same year! Don’t worry I am not going to get political. I am a firm believer in our American right to vote for who we personally decide we want to and I don’t feel like you need my page to be another one trying to tell you what you should do. I won’t lie I really like to read and look into all the candidates and propositions, but I absolutely hate all the bigotry between parties and ads. Why we can’t all learn to get along and be respectful baffles me. So thankfully only about 1 month left, thank goodness.
Lets talk crispy copy-cat Chick-fil-A copy cat chicken strips that are paleo. This chicken strips may not be able to fix your problems but it does satisfy that crispy, and juicy chicken strip craving, without making you feel awful afterwards. That’s right it is pure bliss without the extra calories. This recipe comes together really easy, you just have to make sure to give yourself the 30 minutes to brine the chicken before coating and frying. I highly recommend not using cheap frying oils as they contain hydrogenated oils. I use avocado oil, but you can use coconut oil you just may have a bit of coconut flavor on your chicken strips. This chicken strips would also be great to use for any Chinese dishes like sweet and sour or orange chicken. This is are favorite orange chicken recipe
Chicken Strips
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 cup arrowroot flour
- 6 Tbs almond flour
- 1 1/2 tsp paprika
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 cup seltzer
- 1 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1 1/2 cup avocado oil or coconut oil
Instructions
- Cover chicken with plastic wrap and pound to even thickness. Cut each chicken breast diagonally into 1 inch pieces. Dissolve 1/4 cup salt in about 1 quart cold water. Submerge chicken pieces in water to brine. Refrigerate for 30 minutes.
- Heat oven to 200 degrees. Line large plate with paper towels. Set on wire rack in rimmed baking sheet.
- Whisk arrowroot flour, almond flour, paprika, garlic, cayenne, 1/2 tsp salt, and 1/2 tsp pepper together in large bowl. Whisk in seltzer until thoroughly combined and smooth let sit until thickened about 15 minutes.
- Whisk cream or tartar and baking soda into batter. Remove chicken from brine and pat dry. Add chicken to batter and toss to coat completely.
- Heat oil in 10 inch skillet over medium-high heat to 375 degrees. Remove chicken from batter, allowing excess to drip back into bowl, and carefully add chicken to hot oil. Do not over crowd. Fry chicken until deep golden brown on first side, about 3 minutes. Flip chicken and continue to fry until golden brown on second side, about 2-3 minutes. Drain chicken briefly on prepared plate, then transfer to rack in oven
- Return oil to 375 degrees. Repeat until all chicken is fried. Serve
Notes
Recipe adapted from Americas Test Kitchen Paleo
