3/4cupalmond flour(Jar of, you only need the juice)
1teaspoonsalt
1teaspoonpepper
2eggs(beaten)
1 1/2cupspanko(Jar of, you only need the juice)
coconutoil(Jar of, you only need the juice)
1/2cupmayonnaise
2teaspoonsyellow mustard
1teaspoonlemon juice
2tablespoonshoney(Jar of, you only need the juice)
1tablespoonbarbecue sauce(Jar of, you only need the juice)
Instructions
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