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5 from 6 votes

Paleo Chicken Strips with Creamy Avocado Dipping Sauce

By Laura Ascher
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 people
Learn how to make whole 30 approved chicken strips with almond flour, arrowroot powder, and spices. Gluten free and dairy free chicken strips.
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These delicious paleo chicken strips can be used as a main dish or served as an appetizer. They taste great on their own or dipped in my creamy avocado dipping sauce. 
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Ingredients 

FOR THE CHICKEN

  • 1 LB boneless skinless chicken tenderloins
  • ½ cup almond flour
  • 2 tbsp tapioca starch
  • 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
  • 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

  • Pour 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 blender and blend on high until smooth.
  • Serve immediately. Or store in an airtight container in the refrigerator.  

Nutrition

Calories: 933kcal, Carbohydrates: 27g, Protein: 15g, Fat: 93g, Saturated Fat: 55g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Cholesterol: 164mg, Sodium: 3564mg, Potassium: 681mg, Fiber: 11g, Sugar: 2g, Vitamin A: 656IU, Vitamin C: 10mg, Calcium: 129mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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