Thursday, 6 February 2014

Paleo Crispy Chicken Tenders

This is a favourite of the kids and also mine, a very quick and simple but delicious meal served with whatever salads or veggies we have on hand and a small portion of fermented veggies. I use chicken tenderloins as they are the perfect size and are super moist. You can also just use chicken breast, sliced & lightly tenderised.

I can get this meal ready and plated within 30 minutes which is a great option for weeknights when the kids come home hungry from school.

Paleo Crispy Chicken Tenders
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Serves 4

Paleo Crispy Chicken Tenders

My mum often coats her meat with tapioca flour (starch) before frying or stir frying. You could also use pork. 

You will need:
  • 700gms chicken tenderloins (or equivalent chicken breast, sliced approx 1cm thick, then tenderised with a meat tenderiser)
  • 1 tbsp lime juice
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup tapioca flour (starch) for coating
  • 1/2 cup melted coconut oil 
Note: any combination of your preferred spices would work, I use this combo often as the kids enjoy it.

  • Place the chicken in a medium sized bowl
  • Add the lime juice, spices & salt, mix and coat evenly
  • Place the tapioca flour (starch) on a plate
  • Heat a pan with half the coconut oil (1/4 cup) on medium high (my pan (28cm) only fits half this amount of chicken, so I fry in 2 batches, if using a smaller pan, adjust as necessary. You need to have a decent amount of oil to make it crispy
  • Add the chicken to the pan by coating each piece on either side one at a time as it is added 
  • Allow to fry 3-5mins on each side until crispy and golden brown
  • Whilst the chicken is frying, you can use this time to wash, cut your salad or steam your veggies
  • Repeat until all the chicken is cooked, serve with a salad or veggies
Hope you enjoy! xx (if you do enjoy this recipe, please leave a comment, would love to hear from you!)

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