Servings: 4

1 ½ cups almond flour 1 ½ cups almond flour
½ teaspoon sea salt ½ teaspoon sea salt
¼ teaspoon fresh cracked pepper ¼ teaspoon fresh cracked pepper
2 eggs 2 eggs
1-½ tablespoons almond milk 1-½ tablespoons almond milk
¼ cup tapioca or potato starch ¼ cup tapioca or potato starch
1 lb chicken tenders 1 lb chicken tenders
¾ cup honey ¾ cup honey
1-½ tablespoons ground ginger 1-½ tablespoons ground ginger
2 teaspoons turmeric 2 teaspoons turmeric
1-½ tablespoons minced garlic 1-½ tablespoons minced garlic
Ranch for dipping if desired Ranch for dipping if desired

Use a baking sheet with a rim and line with parchment paper or use a silpat mat.
Gently pound chicken breasts to about ½ to ¾ of an inch.
Cut into strips as wide as you like.
In a bowl mix eggs and almond milk. Set aside.
Place tapioca flour in a zippered freezer bag.
Add chicken strips to tapioca flour bag and shake well until strips are coated. There should be no flour left over. If there is pour out and set aisde.
Pour egg mixture into bag and shake gently to cover strips with egg wash
Mix the almond flour, sea salt, and fresh cracked pepper and any left over tapioca flour and then pour into bag and shake until strips are covered.
Pull the strips out and shake off any large lumps.
Place the chicken strips on the parchment lined baking sheet.
Add additional ground pepper
Put the baking sheet in the refrigerator for 30 to 60 minutes.
Heat the oven to 425°.
Pull the chicken out and place into heated oven on center rack.
Bake for about 25 minutes. Look for a golden brown crust.
While the chicken in in the oven, prepare the sauce.
In a sauce pan add honey, turmeric, garlic powder and ginger.
Using high heat bring to a boil then set it aside.
When the chicken has finished baking remove it from the oven and turn the oven to broil.
Coat each of the chicken strips in the sauce. Set aside any left over.
Broil the chicken for 2 to 5 minutes to caramelize the sauce under a careful eye as it can burn if cooked to long.
Use any extra sauce once the strips when they come out of the oven.
Serve with mixed vegetables, or steamed asparagus.
Optional: paleo ranch for dipping
Optional: serve with Cauliflower rice

Paleo, chicken  Paleo, chicken