Kid Friendly Chicken Strips – Gluten-Free, Soy-Free, Corn-Free, Dairy-Free

Kid Friendly Chicken Strips - Gluten-Free, Soy-Free, Corn-Free, Dairy-Free

Chicken strips or nuggets are a favorite food for so many kids and teens, my four children included!

These Kid-Friendly Chicken Strips are Gluten-Free, Soy-Free, Corn-Free, and Dairy-Free. You can also make them egg-free. It can be challenging to find healthy options, as so many products are highly processed and filled with junky ingredients. This can especially be tough if you have children on a special diet (particularly a diet free of gluten, corn, and/or soy) as so many premade chicken nugget products contain allergens. That’s why I’m excited to share with you my family’s absolute favorite chicken cutlet recipe! One of the instructors in my nutrition program, Myra Kornfeld, shared this with our class a few years back, and it’s been a favorite of ours ever since. I’ve given this recipe to many families at my clinic to try, and every single one has raved about it.

You can make them cutlet style, cut them into strips, or use chunks of chicken for nuggets. Eat them plain or dip in your favorite sauces like this paleo ranch. We tend to make a big batch at once to have them on hand for quick easy meals. I hope you enjoy them as much as we do!

Ingredients (serves 4-6)

1 cup dried unsweetened coconut

½ cup almond flour

¼ tsp salt

½ cup brown rice flour

1-2 eggs lightly beaten

Salt and ground black pepper

1 pound boneless skinless chicken breasts, thinly sliced

Coconut oil for frying

Instructions:

Mix the coconut, almond flour, and salt and place in a shallow bowl.

Put the brown rice flour in a shallow bowl.

Lightly beat the eggs in a shallow bowl.

Arrange the bowls in an assembly line format with brown rice first, then the eggs, then the coconut flour mixture.

Slice the chicken breasts through the middle to make thinner cutlets. Salt and pepper each piece of chicken, then coat both sides of each piece with the brown rice flour. Dip each piece of chicken in the eggs, and then the coconut/flour mixture.

Heat ¼ of coconut oil in a large skillet until hot. Watch carefully so you do not burn the oil! Add the chicken pieces and cook until each side is golden, about 2 minutes per side.

Tips:
If your chicken pieces are thick you will want to cut them down or use a meat tenderizer to pound them into thinner pieces.

To make chicken nuggets, cut the chicken into chunks or small strips. You can dip them individually in the bowls of flour and other ingredients, or put the mixtures in bags and toss all the pieces in at once to make it easier to coat everything.

To make this recipe egg-free use melted butter or olive oil, instead of the lightly beaten eggs, to moisten the chicken pieces before coating them in the coconut mixture.

If you are making several batches it helps to take the pan with oil off the heat in between batches to let it cool a bit. That way it doesn’t overheat or burn.

Leave a comment

If you try this recipe please leave a comment to let me know what you think!

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