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3.50 from 76 votes


1 hour 20 minutes
Calories 290kcal


  • 8 chicken fingers
  • 24 ounces pickles (Jar of, you only need the juice)
  • 3/4 cup almond flour (Jar of, you only need the juice)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs (beaten)
  • 1 1/2 cups panko (Jar of, you only need the juice)
  • coconut oil (Jar of, you only need the juice)
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons honey (Jar of, you only need the juice)
  • 1 tablespoon barbecue sauce (Jar of, you only need the juice)


  • Put chicken tenders and pickle juice in a large zip lock bag and marinate for at least 1 hour (I left mine marinating over night) In a small bowl, mix almond flour, salt and pepper Create an assembly line of three bowls, one with almond flour mixture, the second with the eggs and the third with the pork panko Dredge the Chicken in the almond flour mixture, then in the egg and finally in the pork panko until well coated Fill a saute pan about 2 inches with coconut oil and put on medium high heat.
  • If available use a thermometer and bring oil to 350 F Once the oil is hot place tenders in oil and cook about 3 minutes on each side or until golden brown.
  • Cooking time will vary depending on the thickness of your tenders


Calories: 290kcal

Originally posted 2019-02-20 18:30:53.

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