
Ingredients (for chicken):
- 1 lb organic chicken tenders
- 1 tbsp avocado oil
- 1 egg
- 1 cup almond flour (King Arthur’s)
- 1/4 cup arrowroot flour (Bob’s Red Mill)
- 1 tsp salt
- *Optional to make buffalo wings add hot sauce (I like either Frank’s or Wing-Time) and serve with 2 cups spinach and 1/2 cup quinoa to make complete salad entree
Directions:
- Pre-heat oven to 400F
- Beat 1 egg in a small bowl
- Coat each piece of chicken tenders in egg mixture
- In a separate bowl dip each piece of chicken into the flour mixture (almond flour and arrowroot flour) plus add 1 tsp salt
- Shake excess flour gently off chicken pieces
- Heat cast iron skillet over medium-high heat with 1 tbsp avocado oil (can also use olive oil, but avocado oil has a higher smoke point and will
therefore create a crispier coating) - Sauté the chicken tenders in small batches on high heat in avocado oil on cast iron skillet for 3-5 minutes per side or until golden brown
- Bake for 10-12 minutes in oven on cast iron skillet at 400 F (until internal temp of 165 F)
Recent Comments