Paleo Honey Garlic Tenders

 

SAUCE:

• 1 tsp arrowroot flour or tapioca
• 3 Tbsp water
• 1/2 cup raw honey
• 1/4 cup

  coconut aminos


  minced
• 4 cloves garlic minced
• 1/2 tsp ground ginger
• Pinch cayenne pepper

chicken:

• 1 1/2 lb Chicken tenderloins or breasts
• 1 cup blanched almond flour
• 1/3 cup arrowroot flour or tapioca
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 large egg + 2 Tsp water, whisked
• Avocado oil or coconut oil, for frying

1. In a small bowl, stir together the arrowroot and water until smooth, set aside. Place a small saucepan over medium heat and add the remaining sauce ingredients, whisking until smooth, then stir in the arrowroot mixture. Bring to a boil, then simmer until thickened and remove from heat, set aside.
2. If using chicken breasts, cut them into 1/2” strips. In a shallow bowl, combine the almond flour, arrowroot, spices, salt and pepper. In a separate shallow bowl, whisk together the egg and water.
3. Heat a large non stick skillet over medium high heat and add the oil for frying. Working in batches, dip one tender in the egg, shaking off excess, then coat in the dry mixture, shaking off excess and place the chicken in the sizzling hot oil. Repeat the process for each piece of chicken. Clean the browned bits out of the skillet between batches to avoid burning.
4. Cook 2-3 minutes on each side each until crisp and golden brown, the time will vary depending on the thickness of the chicken.
5. Remove with tongs to a paper towel lined plate. Place chicken tenders on a servings platter and drizzle all over with the honey garlic sauce. Leave some sauce on the side for dipping and serve right away. Enjoy!