Paleo Crispy Chicken Tenders

This is a favourite of the kids and also mine, a very quick and simple but delicious meal served with whatever salads or veggies we have on hand and a small portion of fermented veggies. I use chicken tenderloins as they are the perfect size and are super moist. You can also just use chicken breast, sliced & lightly tenderised.

I can get this meal ready and plated within 30 minutes which is a great option for weeknights when the kids come home hungry from school.

Paleo Crispy Chicken Tenders

Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Serves 4 PALEO CRISPY CHICKEN TENDERS My mum often coats her meat with tapioca flour (starch) before frying or stir frying. You could also use pork. You will need: 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 1/2 tsp garlic powder 1/4 tsp salt 1/4 cup tapioca flour (starch) for coating 1/2 cup melted coconut oil Note: any combination of your preferred spices would work, I use this combo often as the kids enjoy it.

Method:

• 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

Hope you enjoy! xx (if you do enjoy this recipe, please leave a comment, would love to hear from you!)