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The Best Crispy Avocado Oil Chicken Tenders (paleo)
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5
from
1
review
Yield:
3
people
1
x
Ingredients
Scale
1x
2x
3x
1
lb boneless chicken breasts or thighs cut into small pieces/strips
3/4 cup
almond flour
1/2 cup
arrowroot flour (tapioca also works)
1/2 teaspoon
garlic powder
1/2 teaspoon
smoked paprika
2
eggs whisked
Avocado oil (bring the bottle out!)
Tessemae’s Avocado Ranch Dressing
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Instructions
In a shallow medium bowl, mix together almond flour, tapioca flour, garlic powder, paprika
In a small bowl whisk together the eggs
in a large skillet, turn heat to medium-high to heat it up well
Pour a generous amount of avocado oil into the pan and then turn to medium heat
Using a fork, take one piece of the chicken and dip it in the egg, followed by the flour mixture
Then dip it back into the egg and flour mixture (yes double dip!)
Add to skillet and cook on each side for about 3 minutes each or until done
Repeat for each piece of chicken
Enjoy with Tessemae’s Avocado Ranch
*These taste best day of but you can leave in fridge and eat within 5 days
Author:
rachel mansfield
Category:
paleo, gluten-free, whole30
Cuisine:
dinner, lunch