Paleo Chicken Strips with Creamy Avocado Dipping Sauce
Ingredients
FOR THE CHICKEN
- 1 LB boneless skinless chicken tenderloins
- ½ cup almond flour
- 2 tbsp tapioca strach
- 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
- 3-6 drops lime essential oil or 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
Instructions
FOR THE CHICKEN
- Put the 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 blend and blend on high until smooth.
- Serve immediately. Or store in a airtight container in the refrigerator.
Tried this recipe?Let us know how it was and mention us on Instagram @ouroilyhouse
I am not a nutritionalist. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.