Chicken Tenders
https://www.paleorunningmomma.com/hot-honey-chicken-tenders-paleo-grain-free/
Author: Michele Rosen [modified]
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 servings
Ingredients
Chicken:
1 1/2 lbs boneless skinless chicken tenders or cutlets but into strips
Sea salt and black pepper
1 cup blanched almond flour
1/3 cup arrowroot flour or tapioca
1 teaspoon garlic powder
1/2 teaspoon smoked paprika [optional: nightshade]
1/4 teaspoon cayenne pepper [optional: nightshade]
1 teaspoon sea salt
1/4 teaspoon black pepper
1 large egg + 1 tablespoon water, whisked [substitute if egg allergy]
Avocado oil or olive oil, or refined coconut oil, for frying
Instructions
1. Set up 3 bowls: one for the chicken tenders, one for the flour mixture and one for the egg mixture.
2. In the first bowl, Sprinkle the chicken with sea salt and pepper
3. In the second bowl, combine the almond and arrowroot, spices and salt and pepper.
4. In the third bowl, Whisk the egg with the water
5. Heat a large heavy skillet over medium high heat and add your oil for frying, enough to generously coat the skillet.
Once the oil is sizzling hot, dredge a piece of the chicken in the egg, shaking off excess and coat in the dry mixture, shaking off excess, then place in the skillet and repeat for each piece of chicken, turning halfway though once the first side is golden. I did this in 2 batches using a 12” skillet. For the second batch, heat more oil as needed.
6. Drizzle with desired sauce and enjoy.
Serve with vegetables, corn on cob, zuchinni, coleslaw or salad
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