This recipe is one of my favorites! Instead of using processed white or wheat flour, it calls for almond meal or almond flour, making these chicken tenders completely gluten free and grain free! (Note: you can use coconut flour if you have nut allergies.) Fried food has never been so healthy… try it out and let us know what you think!
1 lb. boneless free-range organic chicken breasts
1 cup almond meal or almond flour (*or coconut flour if allergic to nuts)
1 tablespoon paprika
½ teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon sea salt
2 organic free-range eggs
¼ organic butter or unrefined organic coconut oil for greasing pan
Heat coconut oil or butter in a ceramic or stainless steel skillet over medium-high heat for 5 minutes. While the oil is heating, prepare the chicken. Cut chicken into desired tender size. Mix almond flour, paprika, garlic powder, sea salt and black pepper together in a bowl. In a separate bowl, whisk eggs. Dip each chicken tenderloin into the egg and then coat with the almond flour mixture. Place the prepared chicken into the hot oil and fry for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes, or until the chicken is golden brown and shows no pink in the middle. Sprinkle with paprika during the last minute of frying. Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.