Dairy Free

Gluten & Grain Free

Low Disaccharide

Serves: 6

Prep time: 10 mins

Cooking time: 15 mins


  • 1 kg boneless chicken tenderloins
  • 1 cup almond flour
  • 1/2 cup arrowroot
  • 1/2 -1 tsp pink rock salt
  • 1 tsp garlic powder
  • 1 tbsp lemon pepper
  • 2 large eggs, whisked
  • 1/2 cup coconut oil
  • 1 tsp smoked paprika


  • Pour eggs into a flat dish.
  • Combine almond flour, arrowroot, salt, garlic powder and lemon pepper in a bowl.
  • Dip each chicken tenderloin into egg, and then coat in the flour mixture.
  • Heat half the oil in a frying pan onto high, add chicken pieces a few at a  time, and cook 5 minutes, turn and repeat for a further 4-5 minutes.
  • Remove onto a serving plate and cook the rest of the chicken the same way, using extra oil if needed.
  • Sprinkle the finished chicken with smoked paprika

NOTE: The oil needs to be quite hot to make crispy chicken fingers.



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