Chicken Strips
Chick-fil-A copycat chicken strip recipe that is paleo. Crispy exterior and juicy meat.
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
