THE BEST CHICKEN STRIPS {GRAIN FREE}

Craving crispy chicken strips without the guilt? These grain free chicken strips are crunchy on the outside, tender on the inside, and made healthier in the air fryer. They’re the ultimate comfort food that feels indulgent but is packed with clean, wholesome ingredients.


Why we love these chicken strips:

• Crispy without frying: The air fryer gives that perfect crunch with just a light spray of oil.
• Gluten Free AND Grain Free: Coated with a mix of almond and tapioca flour for a flavorful, crispy crust that's celiac safe.
• High Protein: With 33g of protein per serving, these strips make a satisfying meal or snack.
• Better Than Takeout: No weird fillers, no excess oil, just clean ingredients you can feel good about.
   


Ingredients:
  • Chicken Breasts - Lean high-protein base that cooks quickly and stays juicy.
  • Egg - Helps the coating stick while adding a boost of protein. (See notes for egg-free option.)
  • Tapioca flour - Adds light, crisp texture and helps lock in moisture.
  • Almond flour - Adds nutty flavor and healthy fats while keeping it grain free. I used the blanked almond flour from Costco.
  • Sea salt - Enhances flavor naturally without refined additives.
  • Garlic powder - Adds a savory, bold depth of flavor.
  • Onion Powder - Subtle sweetness to balance the spices.
  • Black Pepper - A touch of heat for balance. 
  • Paprika - Gives a warm, smoky flavor and enhances the colder color. 

Pro Tips:
  • Use a wire rack: If baking, place chicken on a wire rack for even crispiness.
  • Spray generously: A light coating of avocado oil spray ensures a golden crust.

  • Batch cook: Make extra and store leftovers

    • these reheat perfectly in the air fryer!

NOTES and SWAPS:
  • Egg free option: Dip chicken in coconut milk instead of egg for a similar binding effect.
  • No Airfryer: Bake at 425°F for 20-25 minutes, flipping halfway through.
  • Make it a meal: Serve with my Homemade Chick-Fil-A sauce, roasted veggies and French fries for a complete plate.





{THE BEST CHICKEN STRIPS}
226 cal | 8g C | 6g F | 33g P
Serves 4

20oz bones less, skinless chicken breasts 
1 egg 
38g tapioca flour 
48g almond flour 
1 1/4 tsp sea salt 
1/2 + 1/8 tsp garlic powder
1/4 tsp onion powder 
1/4 tsp black pepper
1 tsp paprika 


DIRECTIONS:

1) Cut chicken into strips. 

2) In a bowl, add tapioca flour, almond flour and seasonings. Mix. 

3) In a separate bowl, add the egg. Whisk. 

4) Dip each piece of chicken into the egg mixture. Followed by the flour mixture. Set on a wire rack lined with parchment (or into your airfryer basket). 

5) Generously spray the chicken pieces with cooking spray. 

6) Place chicken strips into a preheated airfryer. Cook for 12-15 minutes until chicken is cooked through. 

7) Enjoy while hot with my homemade Chick-Fil-A sauce. Leftovers?  Reheat in the airfryer for best results. 


If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!


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