Chicken Tenders

Chicken Tenders


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


  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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