INGREDIENTS:

2 Packs Organic Chicken Tenderloins

2 Whole Eggs (scrambled)

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 TSP Salt & Pepper

2 TSP Smoked Paprika

1 TBSP Garlic Powder

Coconut Oil

DIRECTIONS:

Season tenderloins with salt and pepper. Dip into eggs and then coat with the almond/coconut flour + seasoning mix. PRO TIP: For refrigerate chicken 15-min after coating.

Melt coconut oil to medium/high heat in a non-toxic (not teflon) pan (stainless steel, cast iron or ceramic coated) until approximately 2” of liquid oil is present.

Place chicken tenders in the pan in batches, cooking only 4-5 at a time until each side is golden brown. Transfer to a baking dish and bake at 350F for 10 min.

Plate and serve as a protein for a salad or with Mac & Cheese, or any SIDES you like.