(Spicy) Chicken Bites and Chicken Strips [Dairy free, Gluten free, Grains free, Low Carb, Sugar Free]
Hello! Hello! its the First day of December! 🙂 Holiday day mode and mood officially activated, after finishing off a grueling work year. I have the next 6-7 weeks to reflect, spring clean, unwind and recharge (yes, in this particular order) for a whole new year….and get to share some deliciously nutritious holiday and festive season foodie treats too. 🙂
Fresh off the plane on my last work day on Wednesday, I arrived home to Son 1 who’d set aside chicken breasts, with the request that I do my “tapioca flour thingy” with them. Needless to say, I got stuck into making this favourite of his, Mom-style as soon as I could, but first, fresh, home brewed coffee got the nod – to sustain me in the chicken strips making 🙂
This is a favourite recipe of Son 1, it’s gluten free, sugar free and lower in fat in his favourite chicken protein snack or main meal. It’s a recipe I gravitate to with my eyes closed, often adding different seasoning and spices, to deliver unique flavours and textures…although the latter, often remains the same. I do believe the deep hue in this make is created by the masala infused with the tapioca flour. While it also adds spicy taste to this blend, it may be omitted and about a quarter teaspoon tumeric powder added to your blend of dried herbs and seasoning will work just as effectively. Toasted sesame seeds, caraway seeds or roasted whole cumin seeds bring this amazing coating to life, and actually give this original thought out recipe a life of its own 🙂
The recipe below makes for an easy and effortless quick make, and is one that you eat immediately after lightly frying, to enjoy the crispy crunch that the egg and tapioca flour provides. While you may store this after cooking, it loses it’s crispiness after about 20-30 minutes but retains it’s full flavoured taste. Freshly squeezed lemon or lime juice, with a hint of honey, provides a fabulous dipping sauce, or homemade mayonnaise will work brilliantly, creating a good holiday snack too.
This is a recipe that is guaranteed to have you making it often, and it’s healthy too in an inexpensive gluten free alternative to regular bread crumbs or flour.
400g chicken breasts, washed, cut into bite sized pieces or strips
2 large eggs, whisked (you may use 4 egg whites whisked)
3-4 tblsp extra virgin olive oil (using 1½ tblsp at a time to batch fry the bites or strips)
1½ cups tapioca flour
1 tblsp masala OR chilli powder or ¼ tsp tumeric powder
2-3 tblsp toasted sesame seeds
1 tblsp roasted cumin seeds or caraway seeds (optional)
1-2 tblsp dried herbs and spices eg, italian herbs, oregano, mixed herbs
¾ tsp fine Himalayan Salt or Sea Salt
1 tsp freshly ground black pepper
Additional : raw honey for drizzling mixed with freshly squeezed lemon or lime juice
- Place a non-stick or ceramic frying pan on the stove and preheat on low stove setting. Turn up the heat to setting 5 when ready to add in the oil and beginning frying the strips.
- Whisk the eggs in a wide rimmed dish and set aside
- Add the tapioca flour and all the seasoning ingredients into a flat casserole dish or large plate and mix them well to combine evenly. I find that adding these ingredients to a ziplock or plastic bag and sealing, then giving it a vigorous few shakes, works well to mix them well. I then turn it out into a casserole dish.
- Dip the chicken pieces into the egg or egg white, giving it a thorough mix to cover the chicken well.
- Now gently roll each piece of chicken individually in the tapioca flour mixture and shake off well.
- Add each strip, about 6-10 per batch, size dependent, into the hot oil and fry for two minutes per side, until golden brown and crispy. They chicken is cooked, yet tender at the end of this process.
- Remove with a slotted spoon onto kitchen paper towel to absorb any excess oil
- Wipe the pan clean if you wish, and add in the remaining oil and repeat the frying process as per above.
- When all the bites / strips have been fried, serve immediately, as desired.