Crispy Chicken Tenders
12-14 organic chicken tenderloins
1/2 Cup almond Flour
2 Tbsp arrowroot Flour
1 tsp garlic powder
1 tsp parsley flakes
1 tsp ground cumin
1/2 tsp seat salt
1/2 tsp oregano
1/4 cup dairy free milk (I used almond milk)
2 tbsp coconut oil or avocado oil
Preheat oven to 400 degrees F
Clean/Rinse chicken tenderloins well and then pat dry with paper towels.
In a shallow dish or plate combine dry ingredients and set aside
Pour favorite dairy free milk into a separate bowl or shallow dish
Heat a high smoke point oil in a pan on the stove top. I used Coconut Oil but you can also use ghee or avocado oil too.
Dip the dry chicken tenders into the dairy free milk and then into the flour mixture to coat.
Place coated chicken tenders in hot pan, cook for 3 minutes or until browned then flip and repeat.
Once all of the chicken has been browned, place tenders into a large oven safe pan or baking sheet.
Bake tenders at 400 degrees for 20 minutes or until internal temperature reaches 165 degrees F with meat thermometer.
Remove from oven and serve with baked oven fries and veggies.
These are crispy on the outside and super juicy on the inside. The whole family will love them!