KETO FRIED CHICKEN TENDERS

recipe makes 8 Chicken Tenders

Prep Time: 1 hour 5 minutes

Cook time: 15 minutes

WHATS YOU NEED:

8 Chicken Tenders
24oz Jar of pickles (you only need the juice)
3/4 cup Now Foods Almond Flour
1 tsp Salt
1 tsp pepper
2 eggs beaten
1 1/2 cups pork panko
coconut oil for frying

HOW TO DO IT:

Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour (I left mine marinating over night)

normal; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">In a small bowl, mix almond flour, salt and pepper

Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko

Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated

Fill a saute pan about 2 inches with coconut oil and put on medium high heat. If available use a thermometer and bring oil to 350 F

Once the oil is hot place tenders in oil and cook about 3 minutes on each side or until golden brown. Cooking time will vary depending on the thickness of your tenders