Gluten Free Crispy Chicken Tenders

• 2 chicken breasts sliced evenly into small 2-3 inch pieces long, 1/2 inch thick
• 2/3 cup blanched almond flour
• 2/3 cup tapioca flour
• 1 teaspoon sea salt
• 1/2 teaspoon onion granules
• 1/2 teaspoon paprika
• 2 eggs
• 1/2 cup avocado oil

1. In a large mixing bowl, whisk together almond flour, tapioca flour, salt, onion granules and paprika. Be sure to remove all lumps from almond flour.
2. In a medium sized mixing bowl, beat eggs and add chicken pieces. Coat well.
3. Add 3-4 pieces of dredged chicken into flour mixture and coat well with breading. Shake off excess breading and place coated chicken on a parchment covered cookie sheet and repeat with remaining pieces.
4. Pour avocado oil into a medium sized skillet, preferably cast iron. Heat onto a medium-low flame.
5. When oil is hot, place 4-5 chicken tenders. Do not overcrowd. Heat for about 2-3 minutes per side or until golden brown. Place chicken tenders on a paper towel lined plate.
6. Repeat with remaining chicken pieces. Serve with ketchup or bar-b-Q sauce.

chicken breasts, blanched almond flour, tapioca flour, salt, onion granules, paprika, eggs, avocado oil

Taken from www.yummly.com/recipe/Gluten-Free-Crispy-Chicken-Tenders-1375907 (may not work)