Crispy Paleo Chicken Tenders (Whole30 & Nut Free

• Meat

  • 1 1/2 lbs Chicken tenderloins

• Produce

  • 1 tsp Onion powder

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 cup Cassava flour
  • 1/4 cup Coconut flour
  • 1 tsp Paprika, smoked
  • 2 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 3/8 cup More of cooking fat - refined coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 1.5 lbs chicken tenderloins, organic, sliced evenly
• 1 egg, whisked
• ¾ cup Cassava flour*
• ¼ cup Coconut flour*
• 2 tsp fine grain sea salt
• 1 tsp onion powder
• 1 tsp smoked paprika
• ¼ tsp black pepper
• ¼ cup plus up to 2 tbsp more of cooking fat - refined coconut oil, light olive oil, or your preference

Directions

• 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 your cooking fat of choice**
• 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 tbsp more cooking fat 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.
• Serve hot with your favorite dip. Enjoy! Leftovers can be stored in the refrigerator for up to 3 days, and reheated in the oven to retain the crispy exterior.