Using a gallon size resealable bag, or a large bowl that has a lid, combine water and salt until salt dissolves.
Place your 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.
To make the breading: in a small bowl combine arrowroot flour, smoked paprika, black pepper, and sea salt.
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.
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.
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 make this in a few batches.