1 pound chicken tenders
1 ½ cups breadcrumbs (you can make these by toasting bread and throwing it into a food processor)
1 teaspoon garlic powder
3 tablespoons coconut oil
Ranch dressing, ketchup, or applesauce for dipping
Remove tenders from package and pat dry. Cut any larger pieces so the pieces are roughly the same size. Set up an assembly line with shallow dishes.
Lightly beat the eggs and add them to the first shallow dish. Mix together the breadcrumbs, garlic powder and a pinch of salt in the second shallow dish.
Dip the chicken strips into the eggs, allowing the excess to drain off, and then dip them into the breading, making sure to coat them thoroughly. Set aside on a large plate.
Heat 1 ½ tablespoons of coconut oil in a large saute pan or cast iron skillet on medium heat.
Add half of the tenders to the pan and cook, flipping them at least once, until they are golden brown on both sides and cooked through, about 15 minutes. Transfer to a plate layered with paper towels.
After the first batch is done, wipe the pan with a paper towel. Reheat pan on medium heat with the remaining coconut oil and cook the rest of the chicken tenders.
Serve with favorite dipping sauce.
Serves 4 kids