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Paleo Fried Chicken Strips – Gluten Free Recipe

 In Chicken + Turkey, Main Dish, Recipes, Whole30

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We love to eat paleo fried chicken strips once a week with our favorite paleo waffles because we are big chicken and waffles fans. Big fans! There is something amazing about juicy fried chicken on top of fluffy, golden waffles drizzled in sweet maple syrup. But I know that chicken and waffles are not everyone’s thing, so if that’s you or if you are just looking for a great recipe for paleo fried chicken strips look no further and forget everything I said about waffles.

Paleo Fried Chicken

What tools you’ll need:

  • knife
  • cutting board
  • 1-gallon resealable bag, or large bowl with lid
  • small bowl
  • large skillet or saute pan (I use a saute pan, because the sides of the pan are high, which is great for eliminating oil splashing out, and the surface area of it is bigger than a skillet, allowing me to cook one large batch rather than multiples.)
  • tongs
  • wire rack
  • paper towels

 

How to Make Paleo Fried Chicken Strips

Cut 1.5 lbs of skinless, boneless chicken breasts into long thin, flat strips.

Paleo Fried Chicken

Time to brine

Using a gallon size resealable bag, or a large bowl that has a lid, combine four cups of water and 1/4 cup of salt until salt dissolves. Place the chicken strips into the brine and make sure the chicken is completely submerged in the brine. Seal bag, or cover bowl, and place in refrigerator for 20 minutes to 2 hours. I usually do 30 minutes.

While the chicken is brining, use this time to prep the breading for the chicken, plus any sides you might be making.

Making the breading

In a small bowl, combine 1/2 cup of arrowroot flour, 1 teaspoon smoked paprika, 3/4 teaspoon black pepper, and 1/4 teaspoon sea salt.

Paleo Fried Chicken

Remove chicken from the refrigerator. Drain the brine off the chicken. Lightly pat the chicken dry with a paper towel. One at a time, place a chicken strip in the arrowroot flour mixture and roll until evenly coated.

Paleo Fried Chicken

Heat the coconut oil in a large skillet or saute pan over medium heat. You need enough oil to cover the entire surface of your pan and to reach halfway up the side of the chicken strip. Pay attention to the heat. You don’t want it too hot, because the coconut oil will smoke if too hot. You’ll know the oil is hot enough when you place a chicken strip in the oil and it starts sizzling.

Paleo Fried Chicken
Paleo Fried Chicken

Once the oil in the pan is heated, place the breaded chicken strips in the pan. Cook 3 to 5 minutes per side. Remove chicken from pan and place on wire rack to cool. Place a paper towel under the wire rack to catch any excess oil that drips off the chicken. Depending on the size of your pan, you may have to cook a few batches.

Paleo Fried Chicken

Paleo Chicken and Waffles

For chicken and waffles, serve the chicken on top a paleo waffle and drizzle with maple syrup. (We use this paleo waffle mix.) Serve with your favorite veggies, because you can never get enough. Enjoy!

Paleo Fried Chicken
Paleo Fried Chicken

P.S. Don’t skip the brine!

One of the most important steps in this recipe is brining the chicken. So don’t skip this part….seriously. This is going to make your chicken juicy. Even when you go to reheat your chicken the next day for lunch it will still be juicy. Not dry… but super juicy! You don’t even have to brine it for too long for this to work. You can brine this for as little as 20 minutes, with a maximum of two hours. Personally, I usually brine mine for about 30 minutes.

printer-friendly recipe

Paleo Fried Chicken Strips
Prep Time
10 mins
Cook Time
10 mins
Brining Time
20 mins
Total Time
40 mins
 
These paleo fried chicken strips are juicy and full of flavor. We fry these up for chicken and waffles, but they are also a great addition to a family meal.
Course: Dinner, Main Course
Cuisine: gluten-free, paleo
Author: Erin Higgs
Ingredients
  • 4 cups water
  • 1/4 cup sea salt
  • 1.5 lbs skinless, boneless chicken breasts cut into long thin, flat strips
  • 1/2 cup arrowroot flour
  • 1 tsp smoked paprika
  • 3/4 tsp black pepper
  • 1/4 tsp sea salt
  • coconut oil amount depends on size of pan
Instructions
  1. Using a gallon size resealable bag, or a large bowl that has a lid, combine water and salt until salt dissolves.

  2. Place your chicken strips into the brine and make sure the chicken is completely submerged in the brine.

  3. Seal bag, or cover bowl, and place in refrigerator for 20 minutes to 2 hours. (I usually do 30 minutes.)

  4. While the chicken is brining, use this time to prep the breading for the chicken, plus any sides you might be making.

  5. To make the breading: in a small bowl combine arrowroot flour, smoked paprika, black pepper, and sea salt. 

  6. Remove chicken from the refrigerator. Drain the brine off the chicken. Lightly pat the chicken dry with a paper towel.

  7. One at a time, place a chicken strip in the arrowroot flour mixture and roll until evenly coated.

  8. Heat the coconut oil in a large skillet or saute pan over medium heat. You need enough oil to cover the entire surface of your pan and to reach halfway up the side of the chicken strip. Pay attention to the heat. You don't want it too hot, because the coconut oil will smoke if too hot.

  9. Once the oil in the pan is heated, place the breaded chicken strips in the pan. Cook 3 to 5 minutes per side.

  10. Remove chicken from pan and place on wire rack to cool. Place a paper towel under the wire rack to catch any excess oil that drips off the chicken. Depending on the size of your pan, you may have to make this in a few batches.

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