“Breaded” Chicken Strips with Apricot Dijon Dipping Sauce

Let’s just pretend for a moment that you’re not sensitive to gluten, that deep fried chicken is nutritious, and that KFC isn’t bad for your health.

Close your eyes and try to remember the last time you feasted on KFC breaded chicken complete with it’s secret blend of spices and golden, crispy skin.

Now open your eyes, scroll down, and make this recipe now.

Seriously this is my new absolute favorite way to enjoy chicken. It doesn’t require that you order from a takeout menu, skip on the breaded coating, or suffer from a deep fried hangover.

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5.0 from 2 reviews
"Breaded" Chicken Strips with Apricot Dijon Dipping Sauce
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 strips, 4 servings
Gluten-free breaded chicken strips that taste just like KFC… minus the unhealthy fats, high calorie count, and deep fried hangover.
  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Lightly beat the egg in a medium bowl, set aside.
  3. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
  4. Working with one chicken strip at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet.
  5. Once all strips are coated and on the baking sheet, evenly drizzle with olive oil. Bake for 25-30minutes, until internal temperature reaches 165F. Flip halfway through.
  6. Serve with dipping sauce (below) alongside a light green salad or crispy homemade French fries.
[url:4]View nutrition info[/url]

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    Apricot Dijon Dipping Sauce

    Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
    Prep time: 2 minutes Cook time: 5 minutes Total time: 7 minutes Yield: 1/4 cup, 2 servings

    A tasty alternative to honey mustard dipping sauce. Great for chicken strips, egg rolls, sandwiches and more. There are no limits to how you can enjoy this sauce!


    • 1/4 cup fruit juice sweetened apricot preserves (or you could treat yourself to apricot preserves made with xylitol!)
    • 2 tablespoon gluten-free Dijon mustard
    • 1 tablespoon honey
    • 2 tablespoon gluten-free chicken stock
    • 2 green onions, whites and greens sliced


    1. In a small saucepan over medium-high heat, stir together preserves, Dijon, and chicken stock.
    2. Reduce until thickened, about 5 minutes. Stir in scallions and serve!

    View nutrition info

    Do tell, what’s your favorite way to enjoy chicken? 

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    Comments | Leave Your Comment

      • Too funny that you say that, Averie. I was thinking of you when I made it!

      • It’s only a 10 hour drive… right? Totally doable!

    1. love the sound of that sauce… very unique flavor combo but it sounds like it works so perfectly. My go to chicken recipe is still baked chicken thighs with olives and dates. The salty, sweet combo and the rich chicken thighs and crispy skin just always do it for me!

    2. Just made these for lunch! So easy and super yummy. I am a huge fan of all of your recipes :)

      • I’m so happy you enjoyed the recipe, Paige! If you have any left over, they make a great addition to a crispy chicken wrap. Mmmm! Enjoy the evening :)

    3. Leanne, I have a friend that is allergic to eggs. Is there anything she can use to coat the chicken?

      • I bet you could try to make it with flax egg – 1 tbsp freshly ground flax with 3 tbsp warm water. Mix and allow to sit for a couple of minutes as a replacement to the egg.

      • My boyfriend is vegan and when I make him fake fried chicken (tofu), I use a mix of 1 tablespoon cornstarch or arrowroot powder combined with 1/4 cup soy or almond milk, it works great as an egg replacement, just dip the pieces in and then toss in your crumb coating. We also use the same mix, plus some vanilla and cinnamon, for making french toast!

        • Yum, thanks for the tip, Melissa! I love the idea of using the mix for a french toast variation!

    4. These look amazing! I only have regular rice flour in my pantry.. will it still work out?

      • Ya, it should work just fine with white rice flour. If you have arrowroot starch or tapioca, that may work as well.

    5. I just made this for dinner and loved it and so did my husband! Usually, he won’t eat my “healthy” food. Thank you for saving me from another evening of cooking two different meals! :)

      • I love when that happens at our house! Glad this recipe could help you gain a bit more sanity in your day ;)

    6. Could this be done without the rice flour, with almond flour instead? We are carb conscious when we feel run down, so out goes the rice! :)

      • I’m sure you could, that or arrowroot or tapioca. I used it to create the KFC crunch, so I’m not sure what would happen if you used almond flour. The recipe seems pretty forgiving though. Hope you’re all feeling better soon :)

    7. I’m going to have to give in and get over my dislike of coconut. I’ve already started using coconut oil, so I think for this recipe, I’m willing to expand my horizons!

      • Yay! I love when people say that. I was surprised with how many people were out there that disliked coconut. Honestly, you don’t taste it much in this recipe. Had I not made the chicken myself, I never would have guessed coconut was the secret ingredient!

    8. I made this last night and OMG!!! they are DELICIOUSSS!! Everybody love them and ask for more!! guess i’ll be making this frequently…:) thank you so much for sharing! these recipe is amazing!!


      • I’m so happy you and your family liked the chicken strips! Whereabouts are you in Portugal? I was there a couple of years ago, in Lisbon and area, beautiful place!

    9. According to Kidswithfoodallergies.org Coconut is considered a tree nut. Just as a little FYI, I don’t have a nut allergy, but in case someone was making the recipe for someone who did.

      • There’s so much debate about this and I’m still not sure what is acceptable and what is not. Many of the recipes I make on the blog have coconut and have not been marked as containing nuts. Thanks for bringing this to our attention!

    10. I have to say, this recipe impressed me immensely! Tonight I decided I would make roasted veggies (brussel sprouts, parsnips, beets, and butternut squash), but I wasn’t sure what to have as the main course. When I stumbled upon your recipe and saw that it involved coconut flakes, I knew I had to make it. I’m always looking for an excuse to use coconut in my dishes. Anyway, these were a HUGE HIT not only with me but with everyone at the table – I didn’t make the sauce and to be honest, they didn’t need anything. Okay, I did use a little BBQ sauce from Oklahoma Joe’s, but only because it was on the table. Thanks for your delicious (and healthy) recipe! Will be making this again for sure!

      • Yum, sounds like my kinda dinner. I love roasted parsnips! So happy that everyone enjoyed the chicken strips. Have a safe New Years this evening, Christopher. All the best for 2013!

    11. Hi Leanne,
      Great recipe – I am going to try making this but replace the rice flour with pea protein powder to make it grain free. Just back from the supermarket having stocked up on cauliflower for your amazing alfredo sauce batch 4 or 5 I think I am on now!

    12. This may be the yummiest sauce for chicken I’ve ever had. Is it bad that I want to eat it by itself for every meal everysingleday of my life? :)

      • Haha well, I’m sure there are worse things, Angie! So happy that you enjoyed it :)

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