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Chicken Tenders

Last night we had chicken tenders for dinner since I had time to make it with no school. I can't find where I got this recipe from, but when I do, I will link it. We had a mix for gluten-free cheese biscuits, which we made last night as well, but they were NOT low-carb but were really good. We also had broccoli and salad with dinner.

Low-Carb Chicken Tenders


Ingredients:

  • Chicken tenderloins, or cut up some chicken breasts
  • 1 c (more if needed) almond flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 c heavy whipping cream
  • 2 eggs
Directions:
  • Whisk the eggs and cream together in a large bowl. Season with salt and pepper (I forgot that part last night). Add the chicken and let sit for 5-10 minutes.
  • Pour oil in skillet/wok and heat it.
  • Mix almond flour with salt and pepper in a shallow dish/pan.
  • Coat both sides of chicken with the flour.
  • Fry the chicken in small batches until golden brown and temperature of the chicken is 160 degrees (I actually measured the temperature last night, and was right where it needed to be!)
The original recipe was only for 2 servings, so with 6 people, I doubled the cream and eggs (as shown above), but not necessarily the flour, I added more as needed. It took about 30-45 minutes for the whole process. 
This time I did have a bag of chicken tenderloins that I used. In the past, I have cut up chicken breasts so they were more like chicken nugget size.
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