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Low Histamine Chicken Strips- GF, DF

Yields1 ServingPrep Time40 minsCook Time20 minsTotal Time1 hr

These chicken strips are sooo tasty! They have a great crunch with the unique GF breading.

Chicken Prep
 2 chicken breasts
 ¾ cup macadamia nut milk (or rice milk or other dairy free milk)
 ¼ cup water
Breading
 3 ½ cups rice chex gluten free cereal (or 2 c GF bread crumbs)
 2 ½ tsp salt
 1 tsp sugar
 1 tsp garlic powder
 1 tsp onion powder
 ¾ tsp sweet paprika
Frying
 extra light tasting olive oil for frying
Histamine Level: 1
 rated a 1 due to garlic powder and macadamia nut milk. For level 0 omit garlic and substitute water for the milk.
Chicken Prep
1

Cut the chicken into 1" thick strips. Place them in a shallow baking dish and cover them with nut milk and water. Refrigerate while you prep the breading.

2

Line a baking sheet with parchment paper and set aside for later. Line a plate or another baking sheet with a few layers of paper towels and set aside for later.

Breading
3

Add rice chex into a food processor or blender and pulverize into a fine powder/crumbs (I usually end up with half powder half crumbs). Add sugar, salt, garlic, onion, and paprika to the processor and pulse again to combine.

4

Pour half of the breading mixture into a wide shallow bowl to bread the chicken strips. Set aside the rest to replenish the bowl about halfway through all the chicken strips.

5

Take the chicken out of the refrigerator. Set up an assembly line with the chicken first, then the bowl of breading, and last the baking sheet with parchment paper.

6

Using tongs, take a chicken strip, roll it around in the breading, and place it on the baking sheet. Repeat until all strips are coated, then refrigerate for 10 min for the breading to set.

Frying Prep
7

Deep fryer:
Add the oil to the minimum line and heat to 375° F. When the green light is on start frying the chicken.

8

Add 4-6 strips into the fry basket, lower it into the oil, and fry for 3-4 min or until internal temp is 165°F. Using a clean set of tongs, remove the strips and set on the plate covered with paper towels.

Repeat until all chicken is cooked.

Note:
I put the pan of uncooked chicken back in the fridge while the batches of strips are cooking to try to keep the histamine levels lower.
I like to put my pan of cooked chicken in the warm oven while the other batches of chicken are cooking.

9

Stovetop:
Add 1" of oil into a skillet and set to medium heat. Heat until it reaches 350-375° F or if you drop in some breading it stays on the surface and bubbles consistently.

Add 4-6 chicken strips and fry about 1-2 min on each side or until internal temp reaches 165° F. Remove to the plate with paper towels. Repeat with remaining chicken strips.

Nutrition Facts

0 servings

Serving size