INGREDIENTS
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Yields 4-6 servings
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2 pounds chicken tenderloins
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1 cup blanched almond flour (I use Honeyville)
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1 tablespoon flax meal
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon sea salt
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1/2 teaspoon dried parsley
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1/4 teaspoon poultry seasoning
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ground black pepper to taste
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2 eggs
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olive oil, in a sprayer (Like this one)