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These 5-Ingredient Chicken Strips are quick, family-friendly, and use pantry staples you probably already have. They’re Whole30-compliant and work for Paleo, Keto, gluten-free, dairy-free diets, with an easy nut-free swap. The recipe is simple enough to let kids help with the prep, and it’s perfect for busy weeknights when you need dinner on the table fast.
Why we love these 5-Ingredient Chicken Strips
This recipe is versatile and stores well. The strips are great fresh from the oven or air fryer, and they also keep nicely in the refrigerator for meals later in the week—slice them for salads or wraps. They freeze well too; once cooked, store in a sealed container for up to three months.
The easiest chicken to prep, ever
Think of this as a Paleo shake-and-bake: mix the dry ingredients, add the chicken to a bag or bowl, shake to coat, then bake or air fry. Using a reusable bag (like a Stasher) makes the process easy and kid-friendly—let them shake the bag to coat the chicken. From start to finish this takes about 20–30 minutes, depending on your cooking method and the size of the strips.
How to serve these 5-Ingredient Chicken Strips
They’re delicious with a dipping sauce such as a date-based “honey” mustard or a homemade ranch. Serve alongside garlic fries, mashed potatoes, broccoli salad, or a kale salad kit. You can also chop the strips to top a salad, or use them in wraps and grain bowls for quick lunches.
Ingredients
Only five main ingredients—simple and budget-friendly.
- Almond flour – Super-fine almond flour gives the best texture. See notes for nut-free option.
- Paprika – Adds color and mild smoky flavor.
- Salt – Regular table salt works fine.
- Pepper – Ground black pepper.
- Chicken breasts – Boneless, skinless, cut into strips or nuggets. Cooking time varies with size.
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5 Ingredient Chicken Strips
Autumn @wholefoodfor7
Pin Recipe
Ingredients
- 2/3 cup almond flour see notes for nut-free option
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pounds boneless skinless chicken breasts cut into strips
Instructions
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Preheat oven to 425°F (if using oven). Line a baking sheet with parchment or foil. Optional: place a wire rack on the sheet and spray it lightly with cooking oil—this helps the chicken crisp on all sides. Skip this step if using an air fryer.
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Combine the almond flour, paprika, salt, and black pepper in a large reusable gallon bag or a medium mixing bowl. The bag method makes it easy and kid-friendly—seal and shake to combine.
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Add 4–5 chicken strips to the bag, seal, and shake to coat. If using a bowl, press both sides of each strip into the dry mixture to fully coat. Arrange coated strips on the prepared rack or baking sheet.
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Repeat until all chicken is coated and arranged on the sheet.
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Bake in the preheated oven for about 20 minutes, flipping halfway through, until the chicken is cooked through and no longer pink in the center.
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Air fryer variation: cook at 350°F for 12–15 minutes, adjusting time based on strip size, air fryer model, and how full the basket is.
Notes
Nut-free option: substitute 2 cups unsweetened coconut flakes, pulsed in a food processor or blender until they form a coarse flour. Mix with the seasonings and proceed with the recipe.
Nutrition
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