The Best Paleo Chicken Strips: with Creamy Avocado Dipping Sauce

These delicious paleo chicken strips can be used as a main dish or served as an appetizer. They taste great on their own or dipped in a creamy avocado dipping sauce.

As soon as we get one meal cleaned up, it is time to start prepping for the next. It doesn’t help that our kids ask for a snack while we are finishing up with a meal. They must be growing! Anyone else feels like they are always in the kitchen?

In a dream world, we would have the fridge stocked with healthy meals and snacks like our bacon avocado fries. However, life gets busy, and we can’t keep up with this. Some weeks we do better than others. We don’t do much in the way of meal prepping, but we do follow a few basic rules to get healthy meals on the table. We'll save that for another post.

We like to make a bunch at once and keep them in the fridge for when our kids start begging for a snack. For today, we am going to share our favorite paleo chicken strips recipe with you! These make the perfect meal, snack, or appetizer!

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PALEO CHICKEN STRIPS INGREDIENTS

• 1 pound boneless skinless chicken tenderloins
• 1/2 cup almond flour
• 2 tablespoons tapioca starch (find it here)
• 1 teaspoon garlic powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• Two eggs
• 1/2 cup coconut oil for frying

Recipe Instructions

1. Pour the coconut oil into a cast-iron skillet and heat over medium heat while preparing the chicken.
2. Combine all the dry ingredients in a bowl and set aside.
3. Whisk the eggs together in a bowl and set aside. If using essential oils, add them to the egg mixture.
4. Drag the chicken through the egg mixture and then through the dry ingredients. Make sure the whole piece of chicken is covered in the spice mixture.

5. Place the chicken in the hot coconut oil and fry for 5 minutes. Flip the chicken with tongs and cook for an additional 5 minutes. Remove from skillet when the inside of the chicken is no longer pink and reaches the internal temperature of 165 degrees.

CREAMY AVOCADO DIPPING SAUCE INGREDIENTS

• 1 avocado
• 1/2 cup paleo-approved mayonnaise (we use this brand.)
• 1/4 cup coconut milk (our favorite is from Trader Joe’s, but we have also used this brand)
• The juice of one key lime
• 1 teaspoon Italian seasonings
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

CREAMY AVOCADO DIPPING SAUCE INSTRUCTIONS

1. Cut the avocado in half, remove the pit, and place in a blender.
2. Add all the other ingredients into the blender and blend on high until smooth.
3. Serve immediately. Or store in an airtight container in the refrigerator.

PALEO APPROVED INGREDIENTS

CHICKEN

The meat is tastier (in our opinion), and we need all the bones we can get to make bone broth. We need to learn how to cut a whole chicken properly, and then maybe someday we can master frying more than boneless skinless tenders. You won’t find me buying boneless skinless chicken unless we am making chicken strips.

Conventional chicken is pumped full of hormones and antibiotics, both things we try to avoid! Thankfully, we live close to Kroger, and they have a great price on organic chicken. Trader Joe’s also has a reasonable price if you have one local to you! When buying chicken, it is really important to buy organic!

ALMOND FLOUR

Almonds that are ground to a fine flour consistency are ideal for gluten-free baking and packed full of nutrition and protein.

The almond flour adds flavor to these chicken strips while making them paleo-approved!

TAPIOCA STARCH

It is the purest starch and has a slightly sweet flavor. It is naturally gluten-free and is commonly used in paleo baking recipes. It is very light and coats the chicken nicely to give it a golden fried breading. Tapioca starch or flour comes from the South American cassava plant.

PALEO MAYONNAISE

We use primal kitchen avocado mayo, and it is so delicious. However, making your own is simple and much cheaper! We need to get in the habit of doing this.

Here is a great recipe to use if you decide to make your own.

COCONUT MILK

This is our dairy-free milk of choice. We am not 100% dairy-free by any means and really enjoy a glass of raw cow’s milk and homemade yogurt. However, our son is dairy-free, so we cook with coconut milk very often.

Coconut milk is high in fat and protein. It is used in the dipping sauce to make it creamier and give it the right consistency.

5 from 6 votes

Paleo Chicken Strips with Creamy Avocado Dipping Sauce

By the studio Ascher Prep: 10 minutes minsCook: 10 minutes minsTotal: 20 minutes mins Servings: 2 people SaveSaved Pin Print These delicious paleo chicken strips can be used as a main dish or served as an appetizer. They taste great on their own or dipped in our creamy avocado dipping sauce.

Ingredients

FOR THE CHICKEN

• 1 LB boneless skinless chicken tenderloins
• ½ cup almond flour
• 2 tbsp tapioca starch
• 1 tsp garlic powder
• 2 tsp sea salt
• 1 tsp black pepper
• ½ tsp paprika
• 2 eggs
• ½ cup coconut oil, for frying
• 1 drop rosemary, basil, and thyme essential oil (optional)

FOR THE DIPPING SAUCE

• 1 avocado
• ½ cup paleo mayonnaise
• ¼ cup coconut milk
• the juice from one key lime
• 1 tsp Italian seasonings
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp onion powder

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Instructions

FOR THE CHICKEN

• Pour coconut oil in a cast-iron skillet and heat over medium heat while preparing the chicken.
• Combine all the dry ingredients in a bowl and set aside.
• Whisk the eggs together in a bowl and set aside. If using essential oils add them to the egg mixture.
• Drag the chicken through the egg mixture and then through the dry ingredients. Make sure the whole piece of chicken is covered in the spice mixture.
• Place the chicken in the hot coconut oil and fry for 5 minutes. Flip the chicken with tongs and fry for 5 minutes on the other side. Remove from skillet when the inside of the chicken is no longer pink or reaches the internal heat of 165 degrees.

FOR THE DIPPING SAUCE

• Cut the avocado in half, remove the pit, and place in a blender.
• Add all the other ingredients into the blender and blend on high until smooth.
• Serve immediately. Or store in an airtight container in the refrigerator.

Nutrition

Calories: 933kcal, Carbohydrates: 27g, Protein: 15g, Fat: 93g, Saturated Fat: 55g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Cholesterol: 164mg, Sodium: 3564mg, Potassium: 681mg, Fiber: 11g, Sugar: 2g, Vitamin A: 656IU, Vitamin C: 10mg, Calcium: 129mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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