Spicy Chicken Strips (Gluten & Dairy Free)


I’m a big fan of simple, yet delicious food. For convenience sake; most of our meals at this time of year revolve around meat and salad in a great variety of formats. It’s so quick but versatile, which is music to my ears!

I made these spicy strips on a balmy evening recently. They’re packed with flavour and a lovely punch of spice. (Feel free to dial the flavour levels back a little if you desire). It was a great hit for a simple dinner!

And better yet, I had extra left over for lunch the following day…


Spicy Chicken Strips (feeds 3 people)

2 chicken breasts

1 tsp oregano
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chill powder
1 tsp rock salt
pinch pepper

1 egg, lightly whisked

4 tbsp ground almond
4 tbsp desiccated coconut

Preheat the oven to 180’C/350’F. Line a tray with baking paper.

Slice the chicken breasts lengthwise, into long strips about 3-4cm thick (depending on size of the chicken breasts, you’ll get about 3-5 from each one). Set these aside on a plate in a single layer.

Mix together the spices and sprinkle this over the chicken, turning the chicken over to ensure good coverage over all sides.

Whisk the egg lightly in a bowl. In a separate bowl combine the ground almond and desiccated coconut.

Dip the chicken strips in the egg then roll through the almond/coconut mixture until coated. Repeat until all the strips are done. Lay them on the baking tray.

Bake for 15mins (until turning golden).

Enjoy with salad and some yummy sauces – they’re great with aioli! 🙂


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