Gluten Free Chicken Tenders (Paleo/Whole30

• Gluten free

• Meat

  • 2 Chicken breasts sliced evenly into

• Produce

  • 1/2 tsp Onion granules

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/2 cup Avocado oil
  • 1/2 tsp Paprika
  • 1 tsp Sea salt
  • 2/3 cup Tapioca flour

Found on nurturemygut.com

Description

Ingredients

• 2 chicken breasts sliced evenly into small 2-3 inch pieces long, ½ inch thick
• ⅔ cup blanched almond flour
• ⅔ cup tapioca flour
• 1 teaspoon sea salt
• ½ teaspoon onion granules
• ½ teaspoon paprika
• 2 eggs
• ½ cup avocado oil

Directions

• In a large mixing bowl, whisk together almond flour, tapioca flour, salt, onion granules and paprika. Be sure to remove all lumps from almond flour.
• In a medium sized mixing bowl, beat eggs and add chicken pieces. Coat well.
• Add 3-4 pieces of dredged chicken into flour mixture and coat well with breading. Shake off excess breading and place coated chicken on a parchment covered cookie sheet and repeat with remaining pieces.
• Pour avocado oil into a medium sized skillet, preferably cast iron. Heat onto a medium-low flame.
• When oil is hot, place 4-5 chicken tenders. Do not overcrowd. Heat for about 2-3 minutes per side or until golden brown. Place chicken tenders on a paper towel lined plate.
• Repeat with remaining chicken pieces.
• Serve with ketchup or bar-b-Q sauce.
• Chicken tenders will store in a ziplock back in the fridge for up to 3 days.