Paleo Italian Chicken Fingers

1. 1

   Heat 1/4 cup of coconut oil in a skillet over medium to high heat for 5 minutes.

2. 2

   While the oil is heating, prepare the chicken

3. 3

   In a bowl, mix almond flour, tapioca starch, garlic salt, salt, italian seasoning, and pepper

4. 4

   In a seperate bowl, whisk eggs

5. 5

   Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture

6. 6

   Cook each side for 5 minutes

7. 7

   During the last minute of frying, sprinkle Paprika over the chicken

* Per serving · 4 servings · Values may vary.

No additional tips available.