3 packs of chicken tenders
1.5 cups almond flour
2 cups parmesan
2 tsp salt
2 tbsp coconut flour
Olive oil to fry.
Sprinkle the coconut flour over both sides of the chicken so that it feels dry.
Whisk the eggs in one bowl
Mix the almond flour, parmesan and salt in another bowl. Add enough olive oil into your deep frying pan to almost cover the chicken. Heat the oil on medium/low.
While the oil heats, prepare the tenders. Dip each one into the egg, let a little drip off then lay it in the crumb, coating each side well. Repeat for each piece of chicken.
Check the oil is ready by dipping the tip of one piece of chicken in, and if it bubbles, it’s hot enough.
Fry the tenders for 4 minutes without touching them. Then carefully turn each piece. Fry for another 3 minutes.
Remove from the oil, serve and enjoy.
NOTE Always check that chicken is cooked through before eating it.