BUTTERMILK CHICKEN TENDERS with HARISSA BERRY SAUCE

CHICKEN MARINADE INGREDIENTS

3 Chicken Breasts, Sliced into Tenders

1 Cup Buttermilk

2 Tablespoons White Wine Vinegar

1 Teaspoon Himalayan Pink Salt

½ Teaspoon Garlic Powder

CHICKEN BREADING INGREDIENTS

½ Cup Arrowroot

½ Cup Paleo Baking Flour – Bob’s Red Mill

1 Teaspoon Pink Himalayan Salt

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

Avocado Oil for Frying

HARISSA BERRY SAUCE INGREDIENTS

¼ Cup Sugar-Free Ketchup, Primal Kitchen

¼ Cup Wild Berry Preserves by Bionaturae or any Sugar-Free Berry Preserves

1 Teaspoon Harissa Seasoning

2 Teaspoons Coconut Sugar

ASSEMBLY

1. Marinate the chicken by adding the buttermilk, white wine vinegar, pink salt, and garlic powder to a medium sized mixing bowl.
2. Mix until fully combined and add the chicken.
3. Marinate for 8 – 24 hours.
4. Make the harissa berry sauce by adding all of the ingredients to a small bowl.  Mix until fully combined and set aside. 
5. Add the oil to a large soup pot.  Pour about 1 – 2 inches worth of oil.
6. Heat the oil over medium heat.
7. Make the breading by combining all of the ingredients to a large Ziplock baggie.
8. Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
9. It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
10. Working in batches, placed the chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
11. Using large tongs, add the chicken to the hot oil.  Pan fry for a few minutes until golden brown.
12. Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
13. Place the cooked chicken strips on a plate lined with a paper towel.  Continue cooking the rest of the chicken strips.
14. Serve the chicken with the Harissa Berry Sauce.
15. ENJOY!