Paleo Italian Chicken Fingers

• 2 lb Fresh Chicken Tenderloins
• 3 tbsp Tapioca Starch
• 1 1/2 tsp Garlic Salt
• 1 tsp Salt
• 2 tsp Italian Seasoning
• 1/4 tsp Black Pepper
• 1/4 cup Coconut Oil
• 2 eggs
• 1 cup Almond Flour

1. Heat 1/4 cup of coconut oil in a skillet over medium to high heat for 5 minutes.
2. While the oil is heating, prepare the chicken
3. In a bowl, mix almond flour, tapioca starch, garlic salt, salt, italian seasoning, and pepper
4. In a seperate bowl, whisk eggs
5. Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture
6. Cook each side for 5 minutes
7. During the last minute of frying, sprinkle Paprika over the chicken

chicken, tapioca, garlic, salt, italian seasoning, black pepper, coconut oil, eggs, flour

Taken from cookpad.com/us/recipes/351092-paleo-italian-chicken-fingers (may not work)