Double Breaded "Fried" Chicken (Paleo)

When I was about 8 years old, I started a phase of my life where all I would eat were fried chicken tenders. I suppose it was an upgrade, because before that all I ate was buttered noodles! So I created this recipe with my childhood self in mind, wishing I could have been there to offer myself this healthier yet equally delicious option!

Ingredients:

1 lb. chicken tenders

1 egg

2 TBS of the fat off the top of canned coconut milk

2 cups almond flour

1/2 cup coconut flour

6 tsp parsley

1/4 tsp red pepper

1/2 tsp salt

1/4 ts paprika

1/2 tsp tumeric

1 tsp garlic powder

Let's Get Cooking:

In a small bowl, combine all seasonings until equally mixed. In a larger bowl, combine the almond and coconut flours and mix until equally mixed. Then add the seasonings to the flour mixture and stir it all together until equally mixed.

In another bowl, combine egg and 2 TBS coconut fat and whick together. Coat all the chicken tenders in this. Remove each tender one at a time and place it in the flour mixture, coating the front sides and back evenly. After you have ted every tender once, coat it again until no raw chicken can be seen under the breading.

Cook on 350 about 25 min.