Serves 8
12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten
Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt
3 TBSP coconut oil
Heat coconut oil in large non-stick skillet. Dip chicken in egg then flour mixture. Fry 4-5 min each side, for thicker chicken cook longer.
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