Baked Grain-Free Chicken Strips

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These are so delicious andreally easy to make.  I started makingthese specifically for Little Love and realized I really enjoy them too.  They are great on top of a salad, mixed intogluten free pasta, or simply as is with your favorite dipping sauce.  Little Love has never been a fan of sauces,but she loves to dip these in raw creamed clover honey.
Enjoy!
Baked Grain-Free Chicken Strips
Equipment: 2 Medium Size Bowls or 2 Large Plates, Unbleached Parchment Paper,Large Baking Sheet (I use a Stoneware Large Bar Pan), Cutting Board, SharpKnife
·     3 pastured ororganic chicken breasts – boneless, skinless·     ½ coconutflour·     ½ teaspoonCeltic sea salt (See Resources)·     ½ teaspoondried thyme·     ¼ teaspooncumin·     ¼ teaspoongarlic powder·     ¼ teaspoon coriander·     ¼ teaspoonkelp granules (See Resources)·     ¼ teaspooncayenne pepper - optional, remove for no spice/heat·     Freshly groundblack pepper (to taste)·     1 pastured ororganic egg
1.   Preheat ovento 400 degrees F.  Prepare baking sheet -if you’re not using a Stoneware baking pan, line baking sheet with parchmentpaper.
2.  In a mediumsize shallow bowl or large plate, combine coconut flour, sea salt, thyme,cumin, garlic powder, coriander, kelp granules, black pepper and optional cayenne pepper.  Mix ingredients with your hands, make sureall of the ingredients are combined.  Setaside.

3.  In a separatemedium size bowl or large plate with raised sides, crack an egg, whisk with afork.  Set aside.

Beautiful Orange Yolk from a local pastured egg.

4.  On a cuttingboard, use a sharp knife to cut chicken into strips.
5.   One at a time,coat chicken strips in the egg mixture first, then coat in the coconut flourmixture.  Place on baking sheet andrepeat until all chicken strips are coated. 
6.  Bake for about10 minutes, flip each chicken strip, continue baking for another 10-15minutes. 
7.  Serveimmediately with your favorite dipping sauce. 

Yield: Makesabout 12-15 chicken strips
Note: If you are avoiding baking right now due to summer heat, you could easily cook these on the stovetop.  I have done this many times too.  In a large saucepan, melt about 1 tablespoon fat of choice (I use pasture butter) and cook over medium heat, about 3-4 minutes on each side or until chicken is browned and cooked all the way through.  


This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods,  Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Full Plate Thursday @ Miz Helen's Country Cottage, Fight Back Friday @ Food Renegade, Fat Tuesday @ Real Food Forager, Monday Mania @ The Healthy Home Economist, Hearth and Soul Hop @ Premeditated Leftovers, Whole Foods Wednesday @ This Chick Cooks, and Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry.