It is Monday Munchie time and I can’t wait to share this one with you. These Grain Free Chicken Strips completely blew me away. I am not a huge chicken fan but Mike and I were heading to our Sunday night beach picnic and I was stumped with what to make. Mike loves chicken thighs like I mean LOVES so I thought what the heck I will take one for the team.
I screwed up and did not take pictures during the recipe. I did, however, take one of the finished product:-) The steps are simple and if you have made chicken strips before this is not a new thing for you. The magic of this recipe is in the ingredients, not the steps.
Grain Free Chicken Strips
3 fresh chicken thighs, boneless and skinless ( I got the organic fresh ones from Trader Joe’s )
3/4 cup of Caulipower baking mix
1 tsp smoked paprika
1 tsp onion powder
1 tsp everything sesame bagel seasoning ( Trader Joe’s)
+You can use any seasoning you like.
In a small bowl combine all of the dry ingredients. Remember you can use whatever makes you happy when it comes to seasonings. Mix it all together with a spoon or get wild and use your hands.
In a separate small bowl, whisk the egg with a fork and set aside. Dip the chicken 1½ inch pieces in the egg wash, then in the dry mix. Make sure to coat thoroughly. DO NOT use the same fork or you will have a lumpy mess. Use one fork to dip the chicken in the egg wash and another to coat the chicken with the dry mix. Trust me you will be happier doing it this way.
Place your strips on some parchment paper and cook for about 25 minutes at 350 degrees. The cooking time might vary according to your chicken piece sizes. You can use chicken breast for these as well. Mike just loves thighs because they have so much flavor. The thighs do not cut up super easy so your pieces might not look as pro but they will still taste yummy.
I am thinking of making these next week in my air fryer. I love this machine and not only will it give an even crisper texture they will cook even faster. I am not sure of the cooking time but I will update this post once I try it.
You might be asking why did I use caulipower instead of regular gluten-free flour. The main reason is that it was lower in carbs and I like to keep my carbs in check. Another reason is I like to keep my body guessing. I do not believe in using any one product all the time. I have had to eat gluten free now for over 13 years!!! That is a long time and my body gets tired of the same ole stuff. In addition, I do like to limit my grains because my tummy gets digestive distress with too many at one time. This caulipower was grain free so I had to give it a shot. I am so glad I did. They also make a regular gluten-free baking mix which I will try sometime soon as well. It is a little pricey but I am so freaking worth it, aren’t you?
The last reason is that cauliflower delivers some heavy-hitting nutrients. It’s full of antioxidants like vitamin C and manganese, and even has phytonutrients, vitamin K, and omega-3. Again, I am worth it, and so are you. Give this a try. I would love to hear what you think.