Paleo Chicken Strips

Here’s a great new recipe for the kids, and the kids at heart. Previously, I have shared with you my grain-free chicken nugget recipe. Well, this recipe is a little take on that one, with a bit more flavour. If your looking for something that is going to please a crowd, then here it is.


I chose to use chicken thighs as the meat for this recipe, instead of chicken breasts, because they are moist and has more flavour. Of course you could use chicken breasts, but thighs really do make these strips very tender. They are also affordable and will go further when you have a crowd to feed. Not to mention that they are more satiating, due to the little bit more fat in the meat.


Paleo Chicken Strips (nut free)

8 chicken thighs
2 large eggs
1 cup coconut flour
1/2 cup tapioca flour (or arrowroot flour)
1 tsp. sea salt
2 tsp. paprika
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried oregano
Coconut oil

  1. Pre-heat your oven to 170 degrees.
  2. Slice each of the chicken thighs into three pieces or strips. I lay the thigh flat and cut across the thigh.
  3. In one bowl, whisk the two eggs together.
  4. In a second bowl combine the coconut and tapioca flours, salt, paprika, garlic powder, onion powder and oregano. Whisk them together to evenly mix spices through.
  5. In your pan, heat enough coconut oil to shallow fry the strips. I use about 1/3 – 1/2 cup of coconut oil each time and split my batch in two. Changing the oil half way through, as it gets dirty and darkens.
  6. In batches first place the chicken thigh strips into the egg mixture, coating well, then into the flour mixture. Making sure that it is well coated. Then carefully place into the hot oil. *You are only browning the outside of the nugget to give it a nice golden colour and the crust a crunch. 
  7. Then once it is golden on one side, approximately 30 seconds, flip it and repeat. When both sides are golden place it onto a flat oven tray.
  8. Repeat steps 6 & 7, coating and browning each piece of chicken in small batches. *Don’t forget to change the oil once it darkens, about half way through.
  9. Place the full tray of browned chicken thighs into the oven and cook for approximately 10 minutes. Make sure that all the chicken has evenly cooked through.
  10. Serve and enjoy.


I serve them with my paleo mayo recipe (you can find here), but I roughly doubled the lemon to make it into a tangy aioli like sauce.


These paleo chicken strips are best served hot, straight out of the oven, but they also make great cold lunchbox snack ideas. They would also be great for when a big group of friends decide to drop in and you need finger food in a hurry or for that special birthday party. They freeze and re-heat easily. Just make sure to crisp them up a bit if defrosted.

Give them a try and let me know what you think in the comments below.

Brooke x



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