Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless Chicken Tenderloins
  • 1 cup almond flour
  • 3 tablespoons tapioca starch
  • 11/2 teaspoons garlic salt
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon black pepper
  • 2 large eggs (whisked)
  • 1/3 cup coconut oil (for frying)
  • 1/2 teaspoon paprika

Instruction

  • Heat 1/4 cup coconut oil in a skillet over medium-high heat for 5 minutes. 
  • While the oil is heating, prepare the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. 
  • Put the whisked eggs in a separate bowl. 
  • Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture. 
  • Place the prepared chicken into the hot oil and fry it 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. 
  • During the last minute of frying, sprinkle paprika over the chicken. 
  • Serve with your favorite dipping sauce or with spaghetti sauce over spaghetti squash.