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Chilli Lime Chicken Strips

These were soooo damn good. Will be making a regular appearance in our meal rotations for sure!


  • 600-800g chicken breast, sliced into strips

  • 2 eggs, whisked

  • ¼ cup plus up to 2 tablespoons more of avocado oil

  • 1/2 cup tapioca flour

  • 1/2 cup almond flour

  • 1 teaspoon Himalayan sea salt

  • 1/2 teaspoon cracked black pepper

  • 2 teaspoons red chilli flakes

  • 1 teaspoon paprika

  • 1 teaspoon onion powder

  • Optional: A pinch of cayenne pepper if you want them a little hotter

  • To serve: Fresh lime to squeeze over the top


  1. In a large bowl, combine the tapioca flour, almond flour, sea salt, pepper, paprika, onion powder, and chilli flakes

  2. In a small bowl, whisk the eggs

  3. Dredge each chicken strip in the egg, allow any excess to drip off, then coat completely in the dry mixture

  4. Heat up a heavy skillet over medium-high heat and add the avocado oil

  5. Once the pan is hot, cook the chicken in batches – on one side until golden brown and crisp, then the other side

  6. Don't cook for too long, as they can become quite dry if overcooked

  7. Add more avocado oil if necessary, and adjust heat up or down for even browning, repeating until all chickens are cooked

  8. Serve with a squeeze of fresh lime and some extra chilli flakes

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