- Ghee or coconut oil, for frying
- 2 Tbsp baking powder
- 1 tsp salt
- 1/8 tsp pepper
- 1 tsp cayenne pepper (optional)
- 2 eggs, lightly beaten
- 2/3 cup unsweetened coconut flakes
- 1/3 cup almond flour
- 1½ lbs (about 15) chicken tenderloins
- In a medium pot, warm enough ghee to coat the bottom by 1/4 inch over medium heat until hot (about 365°F, if you have a thermometer, or hot enough to make a coconut flake sizzle, if tossed in, but not quickly burn).
- In a bowl, mix together the baking powder, salt, pepper, and cayenne pepper. Set aside.
- In another bowl, add the lightly beaten eggs.
- In a third bowl combine the coconut flakes and almond flour.
- Roll each chicken piece in the baking powder mixture to coat. Then dip each into the eggs to coat. Finally, dip them in the coconut mixture and set aside on a plate. Repeat the process for each tender if you want a thick coating.
- Line a plate with paper towel. Cooking in batches if necessary to avoid overcrowding, gently add the chicken, one piece at a time, to the hot ghee and cook for 4 minutes. Flip and cook the other side until cooked through and golden, about 4 minutes.
SWEET ASIAN CHILI SAUCE
- In a nonstick saucepan, combine 1 cup water and the rice vinegar, erythritol, garlic powder, soy sauce, and chili paste. Cook over medium heat while stirring to dissolve the erythritol. Increase the heat to medium-high to bring the sauce to a boil, then reduce the heat and let the sauce simmer until slightly thickened, about 5 minutes. Stir in the xanthan gum until combined.