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Julie’s Chicken Strips




Source of Recipe


GFCFrecipe link archives, posted by Judy Ball


Recipe Introduction


Note from Judy: This is a recipe that my friend adapted when her son went gfcf. They are baked and not fried. I mix up multiple batches of the seasoning in gallon ziplock bags and put it in my freezer. Then when I want to make it, I just cut the chicken breast into strips, toss it into the bag, shake and bake it. We use Bette Hagman's original gf mix (though I'm sure others would work). Also, the only brand of coconut butter that we like is Omega Nutrition's. (I'm sure that another gfcf fat would work.) These are
extremely easy. I think that they freeze good. Sorry, I really don't know how much chicken I use. I'm not a very precision cook. They are a great food for putting in lunches or eating on a trip.



List of Ingredients




chicken strips
2/3 cup gfcf flour mix
1 ½ tsp. paprika
1 1/4 tsp. salt
¼ tsp. pepper (possibly more)
¼ cup coconut butter

Recipe



Preheat oven to 425 degrees. Melt coconut butter in a large baking pan in the oven.

Mix spices and coat chicken pieces with mixture.

Place chicken strips in hot pan and bake for 15 min. Turn pieces and bake another 15 min.

If you use big chicken pieces, increase baking time to 35 min. on one side and then 15 on the other.