Italian Chicken Fingers

Italian Chicken Fingers

Italian Chicken Fingers


2 pounds Tyson fresh chicken tenderloins

1 cup almond flour

3 tablespoons tapioca starch

1 1/2 teaspoons garlic salt

1 teaspoon salt

2 teaspoons Italian seasoning

1/4 teaspoon black pepper

2 eggs, whisked

1/4 cup coconut oil, for frying

1/2 teaspoon paprika



Heat 1/4 cup coconut oil in a skillet over medium high heat for 5 minutes. While the oil is heating, prepare the chicken. Place almond flour, tapioca starch, garlic salt, salt, Italian seasoning and pepper in a bowl and mix. Put the whisked eggs in a separate bowl. Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture. Place the prepared chicken into the hot oil and fry it for 5 minutes. Once the first side is browned, turn the chicken and fry the other side for another 5 minutes or until the chicken is golden brown and shows no pink in the middle. During the last minute of frying, sprinkle the paprika over the chicken. Enjoy!


Recipe Credit: Taste of Lizzy