1 lb. chicken tenderloins
1 ½ – 2 cups blanched almond flour
1 teaspoon fine-grain sea salt
1 teaspoon smoked paprika
1 teaspoon onion powder
¼ teaspoon black pepper
1 egg, whisked
¼ cup ghee or coconut oil
1. Cut the chicken tenderloins into 1-2 inch bite-sized pieces and set aside.
2. In a shallow dish, combine the almond flour, salt, smoked paprika, onion powder, and black pepper and mix well to combine the flavors.
3. In another shallow dish, whisk the egg. Heat a large cast iron pan over medium heat and add the coconut oil or ghee. Before adding the chicken, make sure the oil is hot enough by dropping a bit of almond flour in the pan to see if it sizzles.
4. Dip each piece of chicken in the egg mixture followed by the flour mixture, shaking off any extra. Carefully place each one into the hot pan. Since the chicken bites are small, you can dredge several at a time and they will come out fine.
5. Allow the chicken to cook about 2-4 minutes on each side, or until just cooked through. You will most likely need to fry in 2 batches. Adjust the heat to avoid burning the outside and add more oil to the pan if needed for the second batch.
6. Once cooked through, transfer to a paper towel lined dish to drain excess oil, then serve hot!
Inspired by Paleo Running Momma