Ingredients
Method
- First, soak your chicken tenderloins in milk. **I use raw milk, to each their own. If you are interested in raw milk, I recommend doing your research and find a trust worthy farm to purchase from!**
- Cover tenderloins with milk in a small bowl.*I seasoned my milk with a sprinkle of garlic powder and pinch of pink salt. You can skip this part if you'd like. Let the chicken soak for 30 minutes.
- In a separate dish, mix together tapioca flour, pink salt & pepper, sprinkle of cayenne pepper (optional), garlic powder, 1 tsp basil, 1/2 tsp paprika. Feel free to adjust these as you prefer.
- Heat a pan on medium to medium-low heat (you don't want it to burn the chicken or oil) and let it get hot while you prep the chicken.
- Dip the chicken into the flour mixture, fully coating it, then back into the milk, and again fully coating it a second time in the flour mixture. Put each chicken piece into the hot oil and cook ~5-6 minutes on each side or until fully cooked. Outside will be a golden brown color. Adjust heat as needed.
Notes
I have not tried to air fry these however if you coat the outside with a spray EVOO, I'm sure they would come out just the same!