KETO FRIED CHICKEN TENDERS

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WHATS YOU NEED:

• 8 Chicken Tenders
• 24oz Jar of pickles (you only need the juice)
• 3/4 cup Now Foods Almond Flour
• 1 tsp Salt
• 1 tsp pepper
• 2 eggs beaten
• 1 1/2 cups pork panko
• coconut oil for frying

HOW TO DO IT:

1. Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour (I left mine marinating over night)
2. In a small bowl, mix almond flour, salt and pepper
3. Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko
4. Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated
5. Fill a saute pan about 2 inches with coconut oil and put on medium high heat. If available use a thermometer and bring oil to 350 F
6. Once the oil is hot place tenders in oil and cook about 3 minutes on each side or until golden brown. Cooking time will vary depending on the thickness of your tenders 

LOW CARB COPYCAT CHICK-FIL-A SAUCE

WHATS YOU NEED:

• 1/2 cup mayo
• 2 tsp yellow mustard
• 1 tsp lemon juice
• 2 tbs Honey Trees Sugar Free Honey *this is sweetened with similar ingredients as splenda, I try to eat as natural as possible so I only use small amounts in recipes every now and then
• 1 tbs Organicville BBQ sauce

HOW TO DO IT:

1. In a small bowl add all the ingredients, mix well 

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