Grain Free Fried Chicken Strips

Pan fried in coconut oil, these chicken strips are also gluten, dairy, grain, and egg free!  (Kids love them!) --- The Nourishing Gourmet
Sometimes you make something that is so delicious; the kids are begging for you to repeat it soon. This was one of those times! Gently fried in a pan, these crispy crusted, tender chicken strips are delicious dipped into homemade ketchup. Plus, they are gluten-free, grain-free, egg-free and dairy-free as well!. These are so delicious and have officially made it into the “must regularly make ” pile of recipes. We repeated the recipe the week after we first made it (you know, just to make sure they were good enough to share here. :-) )

I used coconut oil for frying these, but there are a variety of traditional fats that could work too. I was going to try my homemade rendered fat from beef broth, but I realized I didn’t have enough of it left for this project. I’ll try it next time!

I made these using the “eye-balling” method, partly because it’s kind of the lazy way to do it, and partly because thermometers and I have an on and off relationship. I buy supposedly great thermometers, and then they aren’t very accurate. (Tell me if you have a favorite one in the comments!). All to say, I have been perfecting the act of watchful cooking without one. That said, if you are using a thermometer, aim for 375F (190C).

Is fried food healthy?

Yes, this is a recipe that fries food. Can that really be healthy? First of all, regardless of whether you think fried food is the best option, making fried food yourself using a healthy oil is certainly better for you than getting it at a restaurant using typical nontraditional oils. Furthermore, there is some discrepancy in the research, and some research even suggests that frying in a good oil could be neutral or even have benefits.

I’m not convinced it should be on the menu weekly (hello, budgeting!), but certainly, it makes a wonderful treat!

Pan fried in coconut oil, these chicken strips are also gluten, dairy, grain, and egg free!  (Kids love them!) --- The Nourishing Gourmet

Grain Free Fried Chicken Strips

Ingredients: 

  • 1 ½- 2 pounds chicken thighs (or breasts)
  • 1 ½ cups tapioca starch
  • 2 ½ teaspoon salt
  • 1 teaspoon dried thyme
  • freshly ground pepper
  • coconut oil for frying

1. Cut off any fat from the chicken, and then cut into thin strips, about ¼-1/2 inch thick.

2. Put the tapioca starch, salt, thyme and plenty of ground pepper into a shallow pan and mix.

Pan fried in coconut oil, these chicken strips are also gluten, dairy, grain, and egg free! (Kids love them!) --- The Nourishing Gourmet

3. Toss the chicken strips and the starch mixture together until the chicken is well coated.

4. In a large saucepan (I prefer using cast iron for this), heat fat of choice. I used approximately 1 to 1 ½ cups of coconut oil. I wanted the chicken to be half submerged once it was put in. Heat the oil in a cast iron over medium heat (with a stainless steel pan, use medium-high heat), until hot (but not smoking). Add a single chicken strip to the pan, if it starts bubbling a lot around the chicken strip immediately, you have a good frying temperature (if not, don’t add any more until it starts bubbling around that single chicken strip, and then add more).

Pan fried in coconut oil, these chicken strips are also gluten, dairy, grain, and egg free!  (Kids love them!) --- The Nourishing Gourmet

5. Add the strips carefully one by one, not crowding the pan. Wait until the chicken looks at least cooked half way through and is starting to get a little browned, and then turn over and cook on the other side. It took about 6-9 minutes for each batch to cook through. I simply cut through a chicken strip to check to make sure they were done, although once they were browned at all, I never found a single one that hadn’t gotten cooked thoroughly. Remove from the pan once cooked.

6. Repeat the frying process until all of the chicken is cooked. Serve with homemade ketchup and enjoy right away!

Interested in saving your oil for future frying projects? Check out this helpful link.

Grain Free Fried Chicken Strips
 
Serves: 4-6
 
Ingredients
  • 1 ½- 2 pounds chicken thighs (or breasts)
  • 1 ½ cups tapioca starch
  • 2 ½ teaspoon salt
  • 1 teaspoon dried thyme
  • freshly ground pepper
  • coconut oil for frying
Instructions
  1. Cut off any fat from the chicken, and then cut into thin strips, about ¼-1/2 inch thick.
  2. Put the tapioca starch, salt, thyme and plenty of ground pepper into a shallow pan and mix.
  3. Toss the chicken strips and the starch mixture together until the chicken is well coated.
  4. In a large saucepan (I prefer using cast iron for this), heat fat of choice. I used approximately 1 to 1 ½ cups of coconut oil. I wanted the chicken to be half submerged once it was put in. Heat the oil in a cast iron over medium heat (with a stainless steel pan, use medium-high heat), until hot (but not smoking). Add a single chicken strip to the pan, if it starts bubbling a lot around the chicken strip immediately, you have a good frying temperature (if not, don’t add any more until it starts bubbling around that single chicken strip, and then add more).
  5. Add the strips carefully one by one, not crowding the pan. Wait until the chicken looks at least cooked half way through and is starting to get a little browned, and then turn over and cook on the other side. It took about 6-9 minutes for each batch to cook through. I simply cut through a chicken strip to check to make sure they were done, although once they were browned at all, I never found a single one that hadn’t gotten cooked thoroughly.
  6. Repeat the frying process until all of the chicken is cooked. Serve with homemade ketchup and enjoy right away!

 

Pan-Fried Thai Chicken with Carrot and Ginger Salad

Pan Fried Thai Chicken with Carrot and Ginger Salad - a great meal for a hot summer night. -www.thenourishinggourmet.com

This simple pan-fried chicken is brought to a whole new level when covered in Thai inspired flavors, accompanied by a fresh carrot and ginger salad.

Long time readers will know that I love to share my twist on Thai dishes with you! Ingredients like curry paste give an ordinary dish a fun twist that I really enjoy.

In the summer time who wants to heat up the house by turning on the oven in the late afternoon? Not me. I prefer to cook on the stove top and keep the flavors light saving the heartier meals for the fall and winter. If I use the oven I wait till it cools down at night or first thing in the morning.

This pan-fried Thai chicken with carrot and ginger salad is light, refreshing and full of flavor! I chose to use red curry paste which has a slight kick to it, for a milder flavor you can decrease the amount used or use a more mild paste such as green curry.

The salad is wonderful when served right after you make it but it is even better the next day! You can make it ahead of time to allow for even easier prep when you start making dinner.

Other Thai Inspired Dishes:

Pan-Fried Thai Chicken

4 Servings

Ingredients:

  • 4 chicken thighs, pounded flat
  • 4 tablespoons Thai red curry paste
  • 2 tablespoons palm sugar/sucanat
  • 2vtablespoons coconut oil
  • 1 tablespoons grated ginger
  • 1 tablespoon soy sauce/tamari
  • 1 clove garlic, crushed

Directions:

1. Using a meat pounder or a rubber hammer thinly pound the chicken thighs until flat. (Kimi Notes: I like to put the chicken thighs between two pieces of parchment paper when flattening chicken.)

2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.

3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.

4. Add the oil to a skillet and bring to medium/high heat. Add the thighs and cook for about 3 minutes on each side.

5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.

6. Serve with steamed white rice and carrot and ginger salad.

Carrot and Ginger Salad

4 to 6 Servings

Ingredients:

  • 1 pound carrots, shaved into ribbons
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup cilantro, chopped
  • 1 TBS grated ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon unrefined salt

Directions:

1. Chop both ends off the carrots, peel and discard (or compost) the peels.

2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.

3. Chop the cilantro and mix with the carrots ribbons.

4. Mix the lime juice, olive oil, lime zest, ginger and unrefined salt together in a bowl.

5. Pour the dressing over the salad and toss to cover.

Pan Fried Thai Chicken
 
Recipe type: Dinner
Cuisine: Thai
Serves: 4 Servings
 
Ingredients
  • 4 chicken thighs, pounded flat
  • ¼ cup water
  • ¼ cup Thai red curry paste
  • 2 TBS palm sugar/sucanat
  • 2 TBS coconut oil
  • 1 TBS grated ginger
  • 1 TBS soy sauce/tamari
  • 1 clove garlic, crushed
Instructions
  1. Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
  2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
  3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
  4. Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
  5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.
  6. Serve with steamed white rice and carrot and ginger salad.

 
Carrot and Ginger Salad
 
Recipe type: Side
Cuisine: Thai
 
Ingredients
  • 1lb carrots, shaved into ribbons
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro, chopped
  • 1 TBS grated ginger
  • ½ tsp unrefined salt
Instructions
  1. Chop both ends off the carrots, peel and discard (or compost) the peels.
  2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.
  3. Chop the cilantro and mix with the carrots ribbons.
  4. Mix the lime juice, olive oil, lime zest, and unrefined salt together in a bowl.
  5. Pour the dressing over the salad and toss to cover.

 

Tart Cherry Fruit Snacks

Tart Cherry Fruit Snacks - Great for the kids, lunch boxes, and summer camp. ---- The Nourishing Gourmet

With a perfect balance of sweet and tart, these homemade fruit snacks are delightful. Plus, they are only a five-minute project! I love the beautiful jeweled tone they have – sometimes nature’s natural color tones really are best. And it goes without saying that they are a perfect snack for kids. It’s a lot cheaper to make your own too!

You only need a few ingredients for this recipe: Tart cherry juice, honey, and gelatin (or you could use agar agar).

I’m going to be making some more to send with my oldest when she goes to summer soccer camp next week!

A Note on Gelatin

Some of the same benefits of homemade broth are true for gelatin! I buy it from my affiliate Amazon (I used this brand in this recipe). If you prefer not to use gelatin or need a vegan option, you can try agar agar. I haven’t personally tried it out yet, so I can’t give advice on proportions, but I’ve heard it’s just as easy to use (and it’s a lovely way to enjoy the benefits of seaweed too!). Amazon also carries agar agar here .

You can also use adorable silicone molds to form fruit snacks, which is really fun. Take a look at these heart shaped molds or these cute gummy bear molds! Molds make the project even more fun.

You can find the tart cherry juice at many stores, including Trader Jo’s!

Other Gelatin Based Snacks and Desserts

Homemade Tart Cherry Fruit Snacks

4 servings

Ingredients:

  • 1 cup of tart cherry juice
  • 2 tablespoons honey
  • 3 tablespoons gelatin

Directions:

1. In a medium, heat-safe bowl, place ½ cup of the tart cherry juice. Sprinkle the gelatin over it and stir it in.

2. Heat the other half of the juice and the honey in a small saucepan over medium-high heat, until just starting to simmer.

3. Pour over the gelatin and juice mixture and stir until the gelatin is completely dissolved.

4. Pour into molds, or a small pan (I used a bread pan). Set in the refrigerator and chill until the gelatin is set. If not using molds, slide a knife around the edge of the pan and remove gelatin from pan.

5. Chop into small pieces. Enjoy!

Tart Cherry Fruit Snacks
 
Author:
Serves: 4
 
Ingredients
  • 1 cup of tart cherry juice
  • 2 tablespoons honey
  • 3 tablespoons gelatin
Instructions
  1. In a medium, heat safe bowl, place ½ cup of the tart cherry juice. Sprinkle the gelatin over it and stir it in.
  2. Heat the other half of the juice and the honey in a small saucepan over medium-high heat, until just starting to simmer.
  3. Pour over the gelatin and juice mixture and stir until the gelatin is completely dissolved.
  4. Pour into molds, or a small pan (I used a bread pan). Set in the refrigerator and chill until the gelatin is set. If not using molds, slide a knife around the edge of the pan and remove gelatin from pan.
  5. Chop into small pieces. Enjoy!

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Slow Roasted BBQ Whole Chicken

Slow Roasted Whole BBQ Chickenv

By Renee

It’s a fact. I am a big time summer girl.

We live about 5 minutes from the beach, and I don’t bat an eye at spending the majority of our summer down there considering the frozen tundra of winter that I have to live through from about November through March.

I really think the snow is pretty where I live, and since I am also a big time foodie, I love the food that comes along with the fall and winter. But right around the middle of February I long for a little piece of summer.

Late fall we fill our freezer with about 20 of our farmer’s pastured chickens from the last of her fall flock to get us through the long winter when pastured meat is not available here. I save a couple of those birds to give us a taste of summer barbeque style mid winter.

The method is really the same as a simple slow roasted chicken, only the top of the chicken gets a happy little basting of BBQ sauce toward the end. I even usually end up making dinner “summer style” with fresh salads and pasture lard fried potato chips!

This Slow Roasted Whole BBQ Chicken is a lovely dish for summertime or any time of the year.  -- The Nourishing Gourmet

Slow Roasted BBQ Roasted Chicken

  • 1 whole pastured chicken
  • 2-3 large carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 cups bone broth or water for the bottom of the pan
  • ½ cup-ish of BBQ sauce (Homemade or quality organic store bought – just really watch those ingredients – no HFCS or other additives. Organic preferable since tomatoes are on the Dirty Dozen. 1 recipe of my homemade BBQ will give you more than enough to baste and leave you with some dipping sauce!)

Directions: 

  1. Wash out the chicken, pat dry, and tie up the legs with cooking twine.
  2. Put the veggies in the bottom of your roasting pan along with the bone broth or water.
  3. Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
  4. Take the pan out of the oven and turn the chicken around to breast side UP.
  5. Brush a layer of barbeque sauce over the breasts and the legs.
  6. Put the chicken back in the oven WITHOUT the lid and bake at 350 for another 30-45 minutes. Every 10-15 minutes, brush another layer of barbeque sauce over the breasts and the legs. Keep the lid off.
  7. Let the chicken rest a few minutes before carving.
  8. Be sure to save your chicken bones for making mineral rich bone broth!

Slow Roasted BBQ Whole Chicken
 
 
Ingredients
  • 1 whole pastured chicken
  • 2-3 large carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 2 cups bone broth or water for the bottom of the pan
  • ½ cup-ish of BBQ sauce (Homemade or quality organic store bought – just really watch those ingredients – no HFCS or other additives. Organic preferable since tomatoes are on the Dirty Dozen. 1 recipe of my homemade BBQ will give you more than enough to baste and leave you with some dipping sauce!)
Instructions
  1. Wash out the chicken, pat dry, and tie up the legs with cooking twine.
  2. Put the veggies in the bottom of your roasting pan along with the bone broth or water.
  3. Put the chicken BREAST DOWN in the roasting pan and roast at 250 degrees with the lid ON for 3 hours.
  4. Take the pan out of the oven and turn the chicken around to breast side UP.
  5. Brush a layer of barbeque sauce over the breasts and the legs.
  6. Put the chicken back in the oven WITHOUT the lid and bake at 350 for another 30-45 minutes. Every 10-15 minutes, brush another layer of barbeque sauce over the breasts and the legs. Keep the lid off.

 

renee2BIO::

Renee is a wife and momma of 3 girls five years old and under. She is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on FacebookTwitterInstagram, Pinterest and Google+.