Almond and Coconut Crusted Chicken Tenders with 'Chick-fil-A' Sauce (Paleo, AIP, Gluten-free, Dairy-free)

For the chicken tenders:

• 2 eggs

• 2 tablespoons coconut milk

• 1/3 cup coconut flour

• 3/4 almond flour or almond meal

• .5 tablespoon Redmond's salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 pound pasture-raised chicken tenders

• Grass-fed tallow or other high-heat saturated fat

Step 1:

In a medium bowl, whisk together the eggs and 2 tablespoons of almond milk.

Step 2:

In a separate large bowl, mix together the coconut flour, almond flour, and spices.

Step 3:

Dip each chicken tender into the egg mixture (coating the tender entirely), then into the flour mixture to coat the chicken strips. This should create a crumb-like look.

Step 4:

Cook the chicken tenders on medium heat in a cast iron skillet with the tallow or other fat. You're going for a nice crisp on both sides and want to hear the chicken sizzle when placed in the skillet.

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For the paleo “Chick-fil-A” sauce:

Ingredients:

1/3 cup primal kitchen mayonnaise

2 tablespoons mustard

1-2 tablespoons raw, unfiltered honey

1 teaspoon apple cider vinegar

1 teaspoon smoked paprika

Instructions:

Combine all the ingredients in a small both and stir till fully incorporated. Cover and allow it to sit in the fridge at least 30 minutes for the flavors to combine. Taste and adjust any seasonings, adding salt and pepper as needed. Serve cold or at room temperature.