Chicken Tenders {Whole30 & Paleo}
  1. Whisk together egg and coconut milk.
  2. Place the sliced chicken breast and egg/coconut milk mixture into a gallon zip lock bag. Make sure to work the egg mixture into the chicken pieces. Set aside. (This mixture should sit coating the chicken for 10+ mins while you make the dry coating).
  3. In a medium bowl, combine cassava flour, coconut flour, and spices. Mix well.
  4. Drain the egg mixture out of the zip lock bag – you can also drain the excess liquid out of the chicken by using a colander. However, if you use a colander, you may need to return the chicken to a new zip lock bag. Don’t worry if you can’t get all of the excess egg mixture out, it will help the flour stick to the chicken.
  5. I try to add the dry ingredients as evenly as possible. To do this, I lay the ziplock bag on the counter so the chicken is in a single layer. From the opening of the ziplock bag, I’ll sprinkle half of the flour mixture evenly over the chicken. I then flip the ziplock over and evenly coat the other side of the chicken with the remaining flour. Zip up the bag and work the flour into the chicken.
  6. Heat a large pan over med-high heat and add a generous coating of avocado oil (you can also use light olive oil or coconut oil).
  7. When the oil is hot, add chicken to the pan. You’ll need to make several batches, as you don’t want to overcrowd the pan.
  8. When the bottom side of the chicken starts to brown (approx 4 mins), flip the chicken and cook for an additional 3-4 minutes or until the chicken is golden brown on both sides.
  9. Remove the chicken from the pan and place on paper-towel lined plate.
  10. Repeat until all chicken is cooked.
  11. Serve with your favorite homemade ranch. Enjoy!

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