Homemade Chicken Strips

Recipe Makes Two Meal Size Portions, double up on the ingredients if needed

Ingredients

2 large organic chicken breasts (tenderized and then sliced into 3-4 even strips each)
1 + 1/4 cup crackers, I prefer using Simple Mills Rosemary Sea Salt Crackers (these are gluten free if you need)
1 tsp dried rosemary, ground
1 tsp smoked paprika or regular paprika
1 tsp garlic powder
1 tsp pepper
a pinch of salt (more if your crackers are unsalted)
1 pasture-raised egg

Method:

  1. Preheat your oven to 375 f, line a baking sheet with parchment paper

  2. In a food processor or blender add your crackers, and spices. Pulse until it reaches a course flour like consistency

  3. Pour this blended mixture in a shallow bowl

  4. In a separate shallow bowl, whisk your egg

  5. Once chicken tenderized (pounded down to the same thickness), and sliced, create your assembly line of chicken, egg, and cracker breading

  6. First dip chicken in egg wash, making sure to cover entirely, then let excess egg drip off before transferring to breading mixture. cover well with the cracker mixture, transfer to a baking sheet lined with parchment paper

  7. Bake until internal temp of the chicken reaches 165 f (15-20 minutes)

  8. Serve hot with your dip of choice. Enjoy!

    Some Dip Ideas

    Honey Mustard: 2 TBSP yellow mustard, 2 tsp raw honey (must not be hardened), 1 TBSP paleo Mayo

    Garlic Aioli: 2 TBSP paleo mayo, 1/2 tsp garlic powder, 4 TBSP greek yogurt or sour cream, 1/2 tsp fresh lemon juice

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