Always wanted to play with almond flour. This deep fry recipe needs an oil with a high smoke point to toast the almonds, e.g., peanut oil, lard or avacado oil.

Serves 6.

Ingredients

• 1.5 lb prepackaged chicken tenders (2 packages)
• 1½ cup almond flour
• ½ cup yellow corn meal
• 1 tbsp granulated garlic
• 1 tbsp granulated onion
• 1 tbsp smoked paprika
• 1 tbsp dried parsley
• 1 tbsp dried oregano
• 2 tsp kosher salt
• 2 tsp ground black pepper
• 1 tsp chili pepper powder
• 1 tsp ground oregano
• ½ tsp cayenne powder
• ½ tsp white pepper
• ½ tsp ground allspice
• ⅛ tsp ground mace
• 4 large eggs, beaten
• 1 pinch salt, reserved
• 1½ quart peanut oil, avocado oil or canola oil

Instructions

Combine dry ingredients in a medium bowl.

Beat 4 eggs in a small bowl with a pinch of salt until smooth.

Heat oil in a 2 quart cast iron pot or deep 10″ cast iron skillet over medium-high heat to 350°F.

Working one by one, coat tenders in egg wash, then toss in dry ingredients until well coated. Using tongs, place coated tender in hot oil and fry until browned, turning once. Add tenders to oil one by one, maintaining oil heat over medium-high flame, about 45 seconds apart. Maintain 350°F, rotating in fresh tenders as cooked tenders are removed.

Remove cooked tenders after about 3 minutes, turned once, to cooling rack over a drip tray.

Drain and cool on a rack over drip tray. Serve with honey mustard or Barbecue sauce, as preferred.