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|1||Preheat oven to 375° and cut chicken into strips.|
|2||Place tapioca starch in a large bowl; beat the egg in a pie plate, in another pie plate combine coconut, almond flour, salt & ground coriander seed|
|3||Toss all the chicken strips with the tapioca starch, make sure they are evenly coated, dredge in egg, then dredge in seasoned coconut/almond flour, evenly coated on all sides. Place on a plate.|
|4||Over medium heat, place a large pan & preheat the coconut oil. Have a large rimmed sheet tray lined with a rack ready. Work in small batches & don’t overcrowd the pan. As soon as the oil just starts to smoke add a few chicken strips. Fry for 1-2 minutes per side, making sure they are golden brown. Place chicken strips on the rack.|
|5||Once all the chicken strips have been fried, place them in the preheated oven & bake for 10-12 minutes or until cooked through & they have reached an internal temperature of 165°, checked with an instant read thermometer. Remove from oven and let rest a few minutes.|
While chicken is baking, combine Sriracha, maple syrup, honey & lime juice in a small saucepan. Over medium low heat bring the sauce just to a simmer. Remove from heat, taste & season with a pinch of salt.
Arrowroot is a good substitute for tapioca starch & is paleo friendly.