Breaded Chicken Strips with Spicy Marinara

No need to give up on crispy chicken while doing the Whole30 – you just have to make it with compliant ingredients. Use the spicy marinara as a dipping sauce or smother it over top.

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Prep Time
45 min
45 min


  • ⅔ cup almond flour

    ⅓ cup coconut flour

    ¼ cup arrowroot

    1 tsp each onion powder, garlic powder, dried oregano, dried basil and sea salt

    ¾ tsp ground black pepper, divided

    1 large egg

    1 lb boneless, skinless chicken breast cutlets, cut into 1½-inch strips

    ¼ cup avocado or extra-virgin olive oil

    1 cup marinara sauce

    ¼ tsp red pepper flakes


1. Preheat oven to 200ºF. Place a metal rack over a baking sheet. In a shallow bowl, whisk together almond and coconut flours, arrowroot, onion powder, garlic powder, oregano, basil, salt and ½ tsp pepper. In a separate bowl, beat egg. Dip each chicken piece in egg, then dredge in flour mixture.

2. In a medium skillet on medium, heat oil. Working in batches, cook chicken until golden and cooked through, 2 to 3 minutes per side. Place on rack-lined sheet; keep warm in oven while cooking remaining chicken. (Alternatively, let cool on rack, cover and refrigerate.)

3. Meanwhile, in a small saucepan on medium-low, heat marinara, pepper flakes and remaining ¼ tsp black pepper, stirring occasionally, until warmed. Pour over chicken before serving, or serve sauce alongside.

TAKE IT TO GO: Pack chicken and sauce separately. Warm chicken in a toaster oven; warm sauce on the stove top or in a microwave.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 410
  • Carbohydrate Content 23 g
  • Cholesterol Content 109 mg
  • Fat Content 22 g
  • Fiber Content 7 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sodium Content 739 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 4 g