Grain Free Fried Chicken Strips
Serves: 4-6
  • 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.
  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!
Recipe by The Nourishing Gourmet at