Gluten Free Crispy Chicken Tenders With Oatmeal Breading :: Plus a Homemade Copycat Chick-Fil-A Sauce!
Servings: 5
Ingredients
- 1/3 cup coconut oil to cook in Pastured tallow or lard, or avocado oil have a high smoke point and will work too.
- 1 cup rolled oats I use these sprouted oats for best digestion
- 2 tsp sea salt
- 1/2 tsp pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp paprika
- 1 egg
- 10-14 chicken tenders pat dry with paper towel
Instructions
- Put the coconut oil into a large cast iron skillet and heat to medium high heat while you prepare the chicken tenders.
- Blend the oats in a blender by pulsing into a coarse meal. Put the blended oats along with the salt, pepper, onion powder, garlic powder, and paprika into a gallon freezer bag, and combine.
- Whisk the egg in a medium mixing bowl. Add the chicken tenders to the whisked egg, and coat the chicken in the egg.
- Pick up a handful of the egg coated chicken and let the excess egg drip before putting it all into the bag with the oat crumbs. Add all of the chicken into the bag, zip the top up, and give it a good shake to coat the chicken with the oat crumbs.
- Place about half of the chicken tenders into the hot oil in your skillet and cook until golden on the bottom, about 3 minutes or so. Flip the chicken over and cook another 3 minutes or so until the chicken is golden on each side. Place the cooked chicken on a wire rack so the excess oil drips off. Sprinkle sea salt on the top of the cooked chicken tenders.
- Cook the rest of the chicken in the skillet the same way you cooked the first batch.