Paleo Italian Chicken Fingers


2 lbs  Fresh Chicken Tenderloins
1 cup almond flour
4 tbs tapioca starch
1  tsp garlic salt
1 tsp salt
3 tsp Italian seasoning
1/3 tsp black pepper
2 eggs
1/3 cup coconut oil
1/2 tsp paprika


Heat 1/4 mug coconut oil in a skillet over medium high warmth for 5 minutes. While the oil is warming, set up the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian flavoring and pepper in a dish and blend.
Put the whisked eggs in a different dish. Plunge every chicken tenderloin into the egg and after that cover each with the almond flour mixture.

Place the arranged chicken into the hot oil and broil it for 5 minutes. Once the first side is carmelized, turn the chicken and sear the other side for an additional 5 minutes, or until the chicken is brilliant chestnut and demonstrates no pink in the center.
Amid the spur of the moment of browning, sprinkle paprika over the chicken. Present with your most loved plunging sauce or with spaghetti sauce over spaghetti squash.

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