Paleo Chicken Strips and Sweet Potato Fries #Recipe | This West Coast Mommy
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Paleo Chicken Strips and Sweet Potato Fries #Recipe

I was a bit stuck on what to make for dinner tonight, so I decided to recreate an old classic paleo style: chicken strips and fries. These paleo chicken strips use almonds for the breading, and I made sweet potato fries instead. The kids love these of course, and they’re quite a bit healthier than the original version.

paleo chicken strips & sweet potato fries

Sweet Potato Fries

We’ll start with the sweet potato fries because they take longer to cook than the chicken strips. Wash and peel four sweet potatoes and cut them into fries. The thinner you cut them, the crispier they’ll get, but don’t expect to get the same kind of results you’d get from a deep fryer. Do your best to keep the fries uniform in size so they cook evenly.

Dump the fries in a large bowl and add enough olive oil to coat them, about 2-3 tablespoons. Add one teaspoon each of garlic powder, salt, and pepper, and 2 tablespoons coconut flour. If you like your fries a little spicy, add a teaspoon (or more) of chili powder. Toss the fries until well covered in the spices. Arrange the fries on a cookie sheet, being careful not to overlap them. (They need the space to crisp.) Bake your fries for 25-35 minutes at 400 degrees, depending on how thick your fries are. Watch them to make sure they don’t burn and flip them about halfway through.

Paleo Chicken Strips

The “breading” for these gluten-free chicken strips is made from about one and three quarters of a cup of whole almonds ground up in a food processor. You can experiment with how finely you want your almonds chopped up. Grinding your almonds into meal (you can also buy ready made almond meal) will make a coating closest to a restaurant chicken strip. Dump the processed almonds into a large bowl and mix in a teaspoon each of garlic powder, paprika, salt, and pepper. In a second bowl, lightly beat two eggs.

Cut the skinless, boneless chicken breasts or thighs into strips. Dip each piece of chicken into the eggs and then roll them in the ground almond mixture. Lay them out on a foil covered cookie sheet and put them in the oven with your fries. (If your fries are on the thicker side, put the chicken strips in 5-10 minutes after you put your fries in.) Bake for 20-25 minutes at 400 degrees.

Paleo Chicken Strips and Sweet Potato Fries
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Sweet Potato Fries
  1. 4 large sweet potatoes
  2. 2-3 tablespoons olive oil
  3. 2 tablespoons coconut flour
  4. 1 teaspoon garlic powder
  5. 1 teaspoon sea salt
  6. 1 teaspoon fresh ground pepper
  7. 1 teaspoon chili powder (optional)
Chicken Strips
  1. 2 pounds skinless, boneless chicken breasts or thighs
  2. 1 3/4 cups whole almonds (or 2 cups almond meal)
  3. 2 eggs
  4. 1 teaspoon garlic powder
  5. 1 teaspoon paprika
  6. 1 teaspoon sea salt
  7. 1 teaspoon fresh ground pepper
  1. Preheat oven to 400 degrees.
Sweet Potato Fries
  1. Wash and peel sweet potatoes then cut into fries.
  2. Toss fries in a large bowl with olive oil, spices, and coconut flour until evenly coated.
  3. Arrange fries on cookie sheet, ensuring fries do not overlap.
  4. Bake for 25-35 minutes, depending on thickness of fries. Flip fries halfway through.
Chicken Strips
  1. Cut chicken into strips.
  2. Chop almonds into coarse meal in a food processor.
  3. Transfer almonds into large bowl and mix in spices.
  4. Break eggs into a second bowl and lightly beat.
  5. Dip chicken strips into the eggs then roll in almond mixture.
  6. Arrange chicken on a foil-covered cookie sheet and bake 20-25 minutes.
This West Coast Mommy
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