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.

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

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

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.

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.

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.

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

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