Kid Approved Chicken Tenders

Directions

1. Prepare the meat: Cut chicken into approximately two-inch strips, or your preferred size, and dry thoroughly with a paper towel.
2. Mix the breading: Combine Pork Panko and parsley in pie dish or wide, shallow bowl.
3. Make the egg wash: In another pie dish or shallow bowl, beat the eggs and almond milk or water with a fork until blended.
4. Season the flour: Measure the almond flour, ground spices and sea salt into a gallon bag or large container with a lid, then shake to combine.
5. Add the chicken piece to the seasoned flour and seal the bag or container. Gently shake/rub the pieces to coat evenly.
6. Heat cooking oil in heavy-bottomed skillet until a drop of the coating added to the pan sizzles.
7. Remove a few pieces of chicken from the flour and dip in the egg wash. Use tongs to allow excess liquid to drip off for a few seconds, then press into the Pork Panko to coat all sides. Set on a plate.
8. When you have enough pieces ready for a batch, add one at a time to the skillet (avoid overcrowding the pan) and fry for about 3 minutes per side. If needed, use a meat thermometer to gauge doneness: 160 F is the target temp.
9. Set cooked chicken on a wire rack to cool briefly, while you continue to cook. Repeat the dredging, dipping, coating, frying process with remaining pieces of chicken.