2 pounds of chicken breasts or tenders.
Cut into strips
1 cup (120 ml) Almond milk for dipping Chicken.
¼ teaspoon (0.5g) dry thyme, dried ground thyme leaves.
¼ teaspoon (1g) black pepper ground black pepper.
¼ teaspoon (1g) salt.
½ cup + 1 tablespoon (80g) all-purpose flour.
3 Tablespoons Coconut oil for frying in the Air Fryer
In a large pan over medium-high heat add coconut oil and allow to melt completely and start to shimmer. In a shallow dish add all-purpose flour and mix dry thyme, salt and black pepper. Same time in a separate shallow dish add almond milk whisked with 1 tablespoon of water. Dip chicken strips into the milk mixture then coat with seasoned flour, tap off excess. Place chicken tenders into the pan a few pieces at a time so they are not overcrowded. Cook for 4-5 minutes per side or until cooked through and golden brown. Cooking time may vary slightly depending on your air fryer. Once finished cooking place chicken tenders on a plate lined with paper towels to absorb excess oil. Serve with ranch dressing, honey mustard or BBQ sauce – Enjoy!
Notes: If you don’t have an air fryer you can also bake these in the oven on a sheet pan at 400 degrees for about 20 minutes or until cooked through and golden brown.
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