Description
These chicken tenders, chicken nuggets, chicken fingers…are absolutely fabulous? They are crispy, have flavorful tender white meat and are gluten free, dairy free and grain free. Absolutely delicious!
Ingredients
Scale
- 2 chicken breasts sliced evenly into small 2-3 inch pieces long, 1/2 inch thick
- 2/3 cup blanched almond flour
- 2/3 cup tapioca flour
- 1 teaspoon sea salt
- 1/2 teaspoon onion granules
- 1/2 teaspoon paprika
- 2 eggs
- 1/2 cup avocado oil
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins