1-2 lbs of free range organic chicken tenders
3 organic eggs
1/2 cup of flax meal
2 tsp kosher salt
1/4 tsp garlic powder
1/2 tsp chili powder
pepper to taste
coconut oil for frying
Heat a generous amount of coconut oil (if you use expeller pressed it doesn’t taste like coconut) in a large frying pan over medium heat. In medium bowl beat eggs.
In second bowl or pie plate combine remaining ingredients and mix until combined. With each chicken tender coat in egg first and then coat evenly with flax seed mix. Fry until lightly browned on both sides and serve hot. Use heat on medium low.
The flax seeds brown pretty quickly so it is easy to burn. I like to serve these with “fries”. I cut up carrots and sweet potato into “fries”.
I coat with, yes, more coconut oil, salt and pepper or whatever sounds good to me at the moment. Bake them at 425 for 20-30 minutes until they are cooked through and are crispy at the edges.
And there you have it, chicken fingers and fries, gluten free, dairy free, low carb, REAL FOOD.