Crispy Chicken Tenders

  • Serving Size4 - 6

    Ingredients

    • 1 1/2 lbs chicken tenderloins, organic, sliced evenly
    • 1 egg, whisked
    • ¾ c cassava flour
    • ¼ c coconut flour
    • 2 tsp fine grain sea salt
    • 1 tsp onion powder
    • 1 tsp smoked paprika
    • ¼ tsp black pepper
    • ¼ c Approved cooking oil

    Directions

    1

    In a large bowl, combine the cassava flour, coconut flour, salt, and spices. In a small bowl, whisk your egg. For this recipe, you will be coating the chicken in the egg, then grain free flour/spice mixture, and then pan frying.

    2

    Heat a large, heavy skillet over medium-high heat and add approved cooking oil.

    3

    Test the oil by dropping in a tiny bit of the breading to see if it sizzles. Adjust your heat accordingly.

    4

    Begin to dredge each chicken tenderloin in the whisked egg, followed by the flour mixture. Shake off excess and add to the skillet, repeat until the skillet is filled up.

    5

    Cook on one side until golden brown and crisp, then carefully turn each one over to cook the second side. Add up to 2 T more approved cooking oil, if necessary, and adjust the heat either up or down for even browning.

    6

    Once both sides are evenly golden brown and the middle is cooked through, transfer the chicken tenders to a baking sheet lined with paper towel to drain excess oil.

    7

    Repeat the process for the remaining chicken tenders, adding more oil and adjusting heat, if necessary.

    8

    Enjoy! Leftovers can be stored in the refrigerator for up to 3 days, and reheated in the oven to retain the crispy exterior.

    Recipe adapted from: paleorunningmomma.com

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