Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
- 1 pound boneless, skinless chicken breasts approx. 2 large
- 1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
- 2 Tablespoons yellow cornmeal
- 1½ teaspoons paprika
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 large eggs lightly beaten
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Preheat oven to 375℉.
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Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.
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Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.
Regular version?: Use all purpose flour instead of almond flour.
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Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.
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Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.
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Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.
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Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
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Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!
Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).