CHICKEN TENDER INGREDIENTS
3 Chicken Breasts Cut into Strips
3 Eggs Beaten
1/2 Cup Paleo Flour
1/2 Cup Arrowroot
1.5 Teaspoons Pink Himalayan Salt
1/2 Teaspoon Cracked Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Cayenne Pepper
Avocado Oil for Frying
SAUCE INGREDIENTS
1 Cup Raw or Regular Sharp Cheddar
4oz Full-Fat Plain Cream Cheese
1/4 Cup Mayo
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Cayenne Pepper
1/8 Teaspoon Onion Powder
1/2 Jalapeño Pepper Seeded and Diced
1/2 Cup Pimentos Diced
1/4 Cup Heavy Whipping Cream
Himalayan Pink Salt to Taste
ASSEMBLY
1. Add the flours and seasoning together in a medium sized bowl. Mix well.
2. Add the chicken to the eggs and fully coat with egg mixture. Then add to the flour and cover both sides. Set on a plate lined with a paper towel.
3. Continue until all the pieces of chicken are coated completely.
4. Add AVO to a deep pot or Dutch oven. About 3 inches worth.
5. Heat the oil on medium high heat.
6. Wait until the oil is extremely hot, then add the chicken. Flip when golden brown and fry the other side. Set on a plate lined with paper towels.
7. While frying the chicken, start the sauce.
8. In a medium sized sauce pan add the cream cheese, cream, and Mayo.
9. Heat until cream cheese is melted and smooth.
10. Add the remaining ingredients, whisk until warm and smooth.
11. Plate the chicken and top with the sauce.
