Italian Style Chicken Tenders

¼ cup coconut oil, for frying

2 pounds fresh chicken tenderloins

1 cup almond flour

3 tablespoons tapioca starch

1½ teaspoons garlic powder

1 teaspoon salt

2 teaspoons Italian seasoning

¼ teaspoon black pepper

2 eggs, whisked

Heat 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 powder, salt, Italian seasoning and pepper in a bowl and mix. Place in a shallow dish or pie plate. In a separate bowl, whisk eggs. Place egg in a shallow dish. 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. Serve with your favorite dipping sauce or with spaghetti sauce over pasta.

Serves 6

Lauren Wilhelms