Enjoy this crispy and gluten free alternative to traditional chicken tenders any night of the week. Crisped to juicy perfection and served with a simple sauce of tomatoes, olives, and spinach.
Measure the almond flour into a shallow bowl and season with cayenne pepper. In a separate bowl, whisk the egg and set aside.
Remove the excess fat and the tough tendon that runs down the inside of the chicken tender then season with black pepper.
Dip the tenders into the beaten egg and then into the seasoned almond flour. Make sure to thoroughly coat the tenders in almond flour. Set aside.
Add the oil and preheat the pan to 390°F/ 200°C (medium- high).
Add 4 tenders and cook for 4- 5 minutes or until golden brown on the edges.
Flip the tenders and cook for 5- 6 minutes or until golden brown on the edges. While they fry, prepare a tray or plate lined with paper towels.
Transfer the tenders to the lined plate or tray and set aside. If you have more chicken repeat the cooking steps. If not turn off the heat, drain the oil and wash the pan before continuing with the recipe.
Add the oil and preheat the pan to 435°F/ 225°C (high).
Stir in the tomatoes and char for 2 minutes without stirring.
Add the ingredients and cook for 1- 2 minutes or until the spinach has wilted.
Turn off the heat and serve the tenders with some of the spinach and tomato sauce either family style or on individual plates.
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