700gms chicken tenderloins (or equivalent chicken breast, sliced approx 1cm thick, then tenderised with a meat tenderiser)
1 tbsp lime juice
1 tsp onion powder
1 tsp paprika
½ tsp garlic powder
¼ tsp salt
¼ cup tapioca flour (starch) for coating
½ cup melted coconut oil
Note: any combination of your preferred spices would work, I use this combo often as the kids enjoy it.
Instructions
Place the chicken in a medium sized bowl
Add the lime juice, spices & salt, mix and coat evenly
Place the tapioca flour (starch) on a plate
Heat a pan with half the coconut oil (1/4 cup) on medium high (my pan (28cm) only fits half this amount of chicken, so I fry in 2 batches, if using a smaller pan, adjust as necessary. You need to have a decent amount of oil to make it crispy
Add the chicken to the pan by coating each piece on either side one at a time as it is added
Allow to fry 3-5mins on each side until crispy and golden brown
Whilst the chicken is frying, you can use this time to wash, cut your salad or steam your veggies
Repeat until all the chicken is cooked, serve with a salad or veggies
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/paleo-crispy-chicken-tenders/