Chicken Strips (low fat & grain free)
1,907 views · Published 2 December 2015 · 10:37 · Indexed 21 October 2026
Channel: Indigo Nili · 2015 · People & Blogs
Chicken Strip recipe: 3-4lbs of raw chicken tenderloins 1lb bag of sweet potato flour 1 T salt 1 T chili powder 1 1/2 t. pepper 1 1/2 t. onion powder 1 1/2 t. garlic powder 2 eggs 1/4 cup coconut milk Line a cookie sheet with wax or parchment paper. Mix together sweet potato flour and spices in one container and mix together eggs and coconut milk in a separate container. Dab the chicken tenderloins dry with paper towels. Dip chicken into flour mixture first. Then dip onto the egg mixture letting the excess drip off. Then dip back into the flour mixture. Lay breaded chicken strips in a single layer on you lined cookie sheet. When the tray is full add another sheet of parchment or wax paper and continue adding layers of chicken strips. When all your chicken is breaded place the pan into the freezer and freeze until solid. (usually overnight) When frozen take the chicken strips off the pan and and place into freezer ziploc bags. When you are ready to bake take as many chicken strips as you need out and place onto a parchment paper lined pan. Spray each side lightly with your choice of cooking oil. (I use avocado oil in a Misto: http://amzn.to/1XyDP49 ) Cook on the lowest rack in your oven and 450 degrees for 12 minutes then flip them over and cook for another 8 minutes. To find out more about the AltShift protocol go to: https://gumroad.com/a/506606707 AltShift Facebook Group: https://www.facebook.com/groups/995194577199653/?fref=nf *Note: This post contains affiliate links. I only share affiliate links for products that I own, love and highly recommend. If you purchase using my link I will get a small commission from the company, which costs you nothing extra and helps our growing family out very much! Thank you for your support!
