Simple Chicken Tenders

  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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From our friend Esther at!

Prepare an assembly line of 1) Eggs- beaten, 2) flours and seasonings- mixed well, 3) an empty plate to put breaded tenders.
Place tenders in egg wash and then dredge in flour mixture. Once all tenders are completed, heat coconut oil in a pan on the stove.
Once melted and oil is heated, place 5 tenders into pan. Be sure not to overcrowd pan as this will cool the oil rapidly and you will end up with soggy chicken. Cook tender 4-6 minutes (depending on size/thickness) and flip and do the same. Repeat to finish remaining tenders.Using a kitchen thermometer (or just cut one open) ensure tenders are cooked through. Serve hot.


  • 10 Chicken Tenders
  • 2 eggs
  • 1 C Almond Flour
  • 1/4 C Arrowroot Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Italian Seasoning
  • 1 tsp Salt
  • Coconut Oil (enough to shallow fry)


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Recipe Comments

Comments (4)

  1. posted by paleomo on July 16, 2012

    The tenders came out pretty good. I say pretty good because I’m new to Paleo and this was my first ever experience with almond flour, and it’s an acquired taste, I’m sure. The batter stayed on pretty well too. However, they weren’t seasoned quite enough for me. I’ll do a tablespoon of sea salt instead of a teaspoon next time. Not bad for my first Paleo frying experience.

  2. posted by Yvainne on September 18, 2012

    What is the purpose of arrowroot? That is a lot to use! Can it be omitted or does it help the flour to stick?

  3. posted by erica on September 18, 2012

    You might wanna try 2 tsp before you go for a whole tablespoon, thats a lot. try adding other spices instead, granulated garlic or a spice blend. Cumin, smoked paprika, theres lots of stuff out there that could taste great without having to over-do it on the salt. Good luck!~

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