(grain, dairy & nut-free)
- 3/4 cup plantain chips, ground (I use this kind)
- 3/4 cup tapioca flour (I use this kind)
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 eggs, lightly beaten
- coconut oil for frying (I highly recommend using this kind)
- 1 lb. organic chicken tenders
- Blend plantain chips in the food processor until it has the consistency of flour.
- In a shallow bowl or a plate, combine 3/4 ground up plantains, tapioca flour, salt, pepper, cayenne, oregano, garlic powder, onion powder, salt and pepper.
- In a shallow bowl beat the eggs together.
- Dredge the chicken tenders one piece at a time in the flour mixture. Shake off the excess flour, then dip the chicken tenders in the egg and again in the flour. Make sure they are very well coated with the flour mixture.
- Set them aside on a clean dish.
- Heat the coconut oil in a heavy-bottomed pan like cast iron over medium-high heat. Start with 1/4 cup coconut oil and add more if needed. You want enough oil in the pan, so the chicken tenders are halfway submerged in the oil.
- Add as many chicken tenders as you can fit without crowding the pan. Fry chicken tenders on each side until the chicken is cooked through and no longer pink inside, about 4 to 5 minutes per a side. The chicken will have to be cooked in batches.
- Place cooked tenders on a plate lined with paper-towels to drain.
- Serve with your favorite Paleo dipping sauce!
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