EVERYBODY likes chicken tenders. Nothing more needs to be said. Best served with homemade honey mustard, Wellbee's BBQ sauce, or my favorite, homemade buffalo sauce. Inspired by Erica Kerwien's recipe from ComfyBelly.com.
-4 pounds chicken breast, sliced into pieces (2 inches long, 1/2 inch thick) -2 large egg -2 tablespoon Dijon mustard -1 teaspoon salt -1/2 teaspoon cayenne pepper -1 Tablespoon ground black pepper -3 cup blanched almond flour -1 gallon peanut oil -Large, deep pot (if you don't have that, a deep cast-iron skillet will do)
1.Pour oil halfway up the pot. 2. Heat pot on medium high heat until a pinch of almond flour sizzles when you drop it in. 3. In 2 separate bowls, mix the wet ingredients and dry ingredients separately. 4. Fully submerge raw tenders into wet ingredients, then roll in dry ingredients 5. Carefully lower into hot oil (5 at a time MAX). 6. Allow to fry until golden brown (4-5 minutes). 7. Remove each tender with a strainer ladle. 8. Immediately season with salt for flavor. 9. Let the tenders drain and cool on brown paper bag or paper towels. 10. Enjoy now or freeze the tenders by 4's in foil and save for later.