Flavorful and healthy nightshade-free Paleo baked chicken strips that are kid and adult-friendly. Whip these up for your next gluten-free lunch or dinner!
To say that life has been busy lately would be an understatement. I have had a lot going on both personally and professionally, and I hope to share more regarding this with you soon. But until then, let’s talk about my new favorite nightshade-free and Paleo chicken strips!
In my last Friday Foodie Favorites post about some of my favorite Whole 30 recipes, I mentioned Brittany’s recipe for Baked Paleo Chicken Tenders. Of all of the recipes that I tried during my Whole 30 in July, this was easily one of my favorites. But now that I am eating nightshade-free, the paprika and cayenne pepper the recipe calls for do not fit in too well with my dietary needs. Of course I could leave those two ingredients out, but who wants to eat chicken strips without some flavor? Not me.
So here I am, paprika and cayenne pepper-less. After a few days spent sulking, I got into the kitchen and whipped up my own nightshade-free version of these tasty baked Paleo chicken strips. I stuck with the basics in Brittany’s recipe, and added some pizzazz with the help of ground mustard, ginger, and onion powder. To say that I was pleased with the results would be an understatement. I am quite certain that you will see why once you try them out for yourself!
Nightshade-Free Paleo Baked Chicken Strips
Nightshade-Free, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Whole 30
*Adapted from this recipe.
Serves 4
Ingredients
8 organic boneless, skinless chicken breast tenders
1 whole organic large egg
1 cup almond meal
1/3 cup unsweetened shredded coconut
1/2 teaspoon ground mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Beat egg in a shallow bowl.
3. Mix together almond meal, coconut, and spices in a second (larger) shallow bowl.
4. Dredge each chicken tender in the egg one at a time. Wipe off any excess egg. Transfer each chicken tender to the almond meal mixture and roll to coat well.
5. Place each tender on the baking sheet and bake for approximately 25 minutes, flipping once halfway through. The chicken strips should be crispy, golden-brown and cooked through.
The majority of the nights that I ate these chicken strips, I ate them plain. It turns out that dippers are pretty hard to come by when you are nightshade-free. My favorite ketchup and yellow mustard were both out. But a little Dijon or horseradish mustard will do the trick, and I even bet that a homemade relish-type dip would be a fantastic addition.
[bctt tweet=”Delicious Nightshade-Free #Paleo Baked Chicken Strips #Whole30 #glutenfree”]
What is your favorite condiment to dip chicken strips into?
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I must have missed that you are now night-shade free. Glad to hear you made these to fit into your dietary needs and they are delicious! They look so good. Chicken fingers are always yummy to me, haha.
You can’t really go wrong with some chicken strips, right? 🙂
I am so unbelievably plain 🙂 no condiments just my mouth
Nothing wrong with that! Honestly, these have enough flavor that I really enjoyed them all on their own too!
I am totally intrigued about this spice combo. Ginger? Hmmm…. Definitely will give this a go, especially considering I have two packages of chicken that need to be used stat!
I actually LOVE ginger in just about anything …and when your spice options are limited, you try it. I love how they turned out!
Yum! Chicken fingers are always a hit around here! And I can’t wait to get more on the latest “scoop” in Hannah’s life 😉
Haha, you and me both! 😉 Some things are kind of “up in the air” right now!
Because ketchup is the only thing…I suggest you get some NOMATO!!! http://nomato.com/products.htm
I had no clue that even existed! That’s awesome!
I have not had chicken fingers in farrrr too long! These sound delicious with all those spices – love that you used ground ginger!
You should most definitely give these a try. They make for the perfect comfort food meal!
These look fabulous! I’m traditional and love ketchup!
I can’t blame you there. Ketchup is an awesome dipper. I miss it so much right now! 🙁
Omg, that looks delicious! I love trying out new paleo recipes!
xo Jen
Skirt The Rules
Thank you, Jen! I hope you enjoy them!
I love honey mustard to dip! I would try this recipe but for the almond meal, not for my additional tree nut allergy. I have been considering trying to eliminate night shades so maybe with coconut flour.
You’ll have to let me know if you give it a try and what modifications you make. I’m curious to hear how it goes!
Chicken strips are probably one of my favorite “junk food” cravings–gotta love it when they can be healthified! 😀 These look super good!
Yes! You can honestly feel super good about eating these. I even ate them for breakfast a few times 😉
These look delicious!! I bet using the shredded coconut and baking it adds an awesome “crunch” to these tenders.
Yup! I love the crunch and flavor from the coconut. Brittany gets all of the credit for that idea!
YUM! I am going to try this with coconut flour as I cannot do the almond… Or maybe I could try garbonzo bean flour!
I bet garbanzo bean flour would be great, especially since I already think it has a bit of a poultry taste to it… but maybe I’m just weird 😉
Mmm… I didn’t realize how hard it was to not use nightshades until I had to do cooking for someone who was pretty much nightshade free, but it just takes a little extra creativity.
It can be pretty tough, right? But I guess it is fun to have a challenge sometimes! 😉