Breaded Chicken Tenders

Serves 2 humans


1/4 cup coconut flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon coarse ground sea salt
1/4 teaspoon coarse ground black pepper
1 organic egg
1 lb chicken tenders (or chicken breast)
2 tablespoons grass-fed butter


In a small bowl combine coconut flour, onion powder, garlic powder, paprika, sea salt and black pepper.
Stir to combine so seasonings are mixed thoroughly.
In a second small bowl crack the egg and whisk.
Prepare your workstation near the stove. Place a 10-inch skillet on the burner, set the seasoning mixture closest to the skillet, the egg bowl one step away from the seasonings and the chicken next to the egg mixture.
(Note: If you purchased boneless chicken breast be sure to cut the chicken into strips.)
Melt the butter in the skillet over medium-low heat.
Dip the chicken tender in the egg wash, flip and coat on both sides.
Let the egg drip off before transferring chicken tender to the seasoning dish.
Coat seasonings on both sides and transfer to the skillet where the butter has melted.
Continue this step until chicken fills the pan. Do not crowd.
Cook chicken for 5-7 minutes per side.
Cover the skillet and slightly raise the heat, closer to medium, and cook 2-3 minutes per side to brown and finish.
If chicken starts to burn, reduce heat.
Transfer to a plate and serve.