Fried Chicken Tenders

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If you are from the South, you've no doubt eaten some amazing, crispy fried chicken at a church picnic.  These Fried Chicken Tenders will bring back reminiscent feelings of glorious fried chicken & days gone by.  

The difference here is, these are quicker & easier to make because they are made with boneless chicken tenders & they are much better for you because they are made with 2 high fiber, gluten & grain free flours. 

These chicken tenders are so scrumptious.  My family begs & I mean literally begs me to make these.  This version is truly a no fail, no hassle meal & is as delicious as anything you've ever had.  

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Fried Chicken Tenders


 2-1/2 pounds, chicken tenders

2 eggs

1/2 cup coconut flour

1/2 cup arrowroot flour

1 tablespoon + 2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon onion powder

2 cups of high heat, cooking fat*

optional:  finishing salt

* I recommend you use an organic lard like this one



crack the eggs into a large glass bowl & whisk.  put the chicken in with the eggs & toss to get all the chicken coated.

combine the flours, salt, pepper & onion powder & put them in the bottom of a 9x13 glass baking dish.  

remove chicken pieces, one by one & allow a little bit of the eggs to drip off {you want the chicken moist but not dripping when you put it into the flour}.  dredge the chicken tenders in the flour until they are all done.

in a large cast iron skillet, heat the lard to medium high heat.  working in batches of 5-7 pieces, place chicken in skillet 3-4 minutes per side {check your first batch to determine exact time}.  remove to a dish lined with paper towels.  continue until all the chicken is done.

lightly sprinkle with finishing salt if desired.

serve immediately.

Love, Cara