Gluten and dairy free recipe coming to your doorstep from Dulce Quince Magazine!!
2 cups of avocado oil (for frying) follow deep fryers amount
1 pack of Chicken breast tenderloins
1/2 cup of Tapioca starch
1 cup of Almond Flour
1/2 tsp of Himalayan Sea salt
1 tsp of pepper
2 tbsp garlic powder
1 tbsp onion powder
2 tbsp cayenne powder
2 tbsp paprika
2 tbsp dried herbs
2 tbsp crushed red pepper(optional)
2 Large Egg
1 tbsp of cold water
Honey Mustard Sauce
1/4 cup of raw honey
2 tsp of gluten free mustard
Pre-heat your deep fryer to medium-high temp or add your avocado oil to your frying pan.
Mix together the tapioca starch, almond flour, himalayan sea salt, pepper, garlic, onion, cayenne, paprika, herbs and crushed red pepper together in a paper bag. Shake until they are completely mixed. Do a finger taste to be sure it has all the right flavors…add more of any of the spices for taste.
Beat your 2 eggs and water together until they are fully combined. Set it aside.
First take your chicken and toss it in the bag with your dry ingredients, and then dip in your egg mixture and return to bag. Shake it until they are all evenly coated. You will add some of your chicken to your fryer until they are done.
Sauce: Mix both the raw honey and gluten free mustard until combined. Do the taste test to see what your desire is.