Chicken Tenders

Chicken Tenders

CategoriesGluten Free Recipes Post by

INGREDIENTS:

4 Boneless Chicken Thighs

1 Egg

½ Cup Almond Flour

2 Cups Pork Panko

1 T Paprika

½ Cup Coconut Oil for frying

¼ Cup Mayo

1 Pickle

1 T Diced Red Onion

1 T Mustard

Optional: Cayenne Pepper

DIRECTIONS:

  1. Take boneless chicken thigh cutlets and cut in half lengthways.
  2. Marinade overnight in pickle brine overnight or make your own using the recipe below.
  3. Mix Almond flour and 2 teaspoons of salt, pepper and smoked paprika.
  4. Dip each tender in almond flour mix, then beaten egg and then pork panko.
  5. In a high sided frying pan, heat coconut oil to approximately 325 degrees.
  6. Drop breaded tenders into the coconut oil and fry until golden, about 5 minutes each side.
  7. Place on paper towels. Coat in a little Cayenne pepper if spicy chicken is preferred.
  8. In a small bowl, mix mayo, diced pickle, diced red onion and mustard.
  9. Serve on the side.

➡ Nutritional Information:

Calories: 926.15 

Carbs: 4.5g (3.05%)

Net Carbs: 3.5g (2.37%)

Protein: 73.8g (50.07%)

Fat: 69.1g (46.88%)

Total Weight: 147.4g

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