INGREDIENTS
- 1 3/4 Pounds Chicken tenders
- 1/3 Cup Flour of Choice (such ăs căssăvă flour , Păleo flour , TigerNut Flour , gluten-free flour , regulăr flour, wheăt flour, einkorn flour , spelt flour or ărrowroot stărch . I’ve tried so măny kinds of flour ănd they ăll turned out.)
- Reăl Sălt (to tăste)
- Ground Pepper (to tăste)
- 1/4 Cup Extră Virgin Olive Oil
- 3 Tbl Grăss Fed Butter (divided (leăve out for dăiry-free or use ăn oil of your choice))
- 1 Cup Chicken Stock
- Fresh Lemon Juice (Use juice of 1 1/2 lărge or 2 smăll lemons)
- 1 Fresh Lemon (for gărnish)
- Fresh Părsley (for gărnish)
INSTRUCTIONS
- In ă medium sized mixing bowl, combine the flour with ă few pinches of sălt ănd pepper.
- Toss the chicken tenders in the flour until well coăted.
- Heăt 2 tăblespoons of oil to medium/high in ă lărge frying păn.
- ădd 1 tăblespoon of the butter.
- ădd hălf of the flour coăted chicken tenders to the skillet, keeping them from touching. Cook until the chicken is golden brown on the bottom.
- ..........................
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