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Grain-Free Crispy Chicken Skewers with Mustard Aioli

Beth Manos Brickey of

Serves 6
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  • Grain- Free Crispy Chicken Skewers
    • 2 Lbs. boneless, skinless organic, free range chicken breast, cut into 1-inch thick tenders/strips
    • 2 Large eggs (preferably local, pasture-raised)
    • 2 Teaspoons water
    • 1 Cup almond flour
    • 1/4 Cup tapioca starch
    • 1 Teaspoon garlic powder
    • 1/2 Teaspoon sea salt
    • 1 Cup Thrive® Culinary Algae Oil
  • Mustard Aioli
    • 1 Tablespoon Dijon mustard
    • 1 Large egg yolk (preferably local, pasture-raised)
    • 2 Teaspoons fresh lemon juice
    • Coarse salt and freshly ground pepper
    • 1/2 Cup Thrive® Culinary Algae Oil
    • 2 Tablespoons whole grain mustard
    • 1 Tablespoon water, plus more if needed


  1. In a bowl whisk together the eggs with 2 teaspoons water. In another bowl, whisk together the almond flour, tapioca starch, garlic powder and salt.
  2. Thread each strip of chicken onto a skewer and dip into the egg mixture, evenly coating, then coat all sides in the flour mixture. Set aside.
  3. Heat the oil in a large skillet over medium heat (you’ll want about 1-inch of oil, so more or less as needed). You want the oil hot enough to sizzle and make the tenders golden brown, but not so hot that they burn.
  4. Working in batches cook the skewers until golden, about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate when they are done and allow to drain while you cook the others. Add more oil to the pan, as needed.
  5. For the mustard aioli, whisk together Dijon mustard, egg yolk, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Pour in the Thrive® Culinary Algae Oil in a slow, steady stream, whisking constantly until emulsified and thick. Whisk in grainy mustard. You can thin with a tablespoon of water, if too thick.

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