Chicken Tenders

I recently had an old friend message me and tell me that she has a picky eater on her hands…her husband.  I am a former picky eater, and I am pretty sure I spent about 10 straight years eating nothing but chicken tenders at fast food restaurants and regular restaurants.  That may have even been the criteria for choosing where to eat: Does the menu have chicken tenders?!  I’ve outgrown the picky eating thing but that doesn’t mean I don’t still have a place in my heart for the nostalgic foods of my picky days.
These chicken tenders taste so good.  I chose to fry them but my guess is that you could bake them just fine?  I just haven’t tried it. When choosing spices, you can use your imagination.  Even if all you used was salt and pepper, they would be great!
Chicken Tenders
2 lbs chicken breasts, skinless, boneless
1 cup tapioca flour
1 tsp onion powder
1 tsp mustard powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 tsp paprika
2 eggs with a splash of water
1/2 cup palm shortening or bacon grease
Place chicken breasts in a large ziploc bag and beat it with a heavy bottom pan in order to thin out the chicken.  Once thin enough, cut the breasts in to strips.
In 2 shallow dishes, one will have the eggs and water whisked together.  This will be the first stop for the chicken.
The next dish will have all the dry ingredients and spices.
Heat oil over medium high heat until it sizzles when water hits it.  As it is heating, dip strips in egg wash and then coat in flour.  When the oil is hot enough, place the coated chicken in the oil and fry 3 minutes on each side.  Remove and place on a dish with a paper towel to soak up any extra oil and sprinkle salt on immediately.  Keep frying in batches without overcrowding the pan because this will decrease the temperature of the oil.
Serve with veggies!

Paleo Lemon Pancakes: A Lesson in Chemistry

I love making pancakes on the weekend and lemon pancakes in particular are one of my favorite.  I always tell people to switch up my other pancake recipes to try new flavors based on what’s in season, but I have a hunch that no one does. ;(    People get scared to switch the recipe ingredients! So, I am writing this to ensure that you try these lovely pillows of goodness. The chemical reaction that happens with the baking soda and lemon juice creates bubbles which result in that buttermilk pancake texture that everyone is so familiar with!  If you like lemon, you will not be disappointed.  It almost makes me think of Forest Gump and the shrimp thing….lemon larabars, lemon shortbread, lemon pancakes, lemonade….mmmmm!

Paleo Lemon Pancakes

makes 6 pancakes (double if you have kids or a heavy appetite!)


  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup lemon juice (about juice from 2 lemons, top off with water if you need to in order to get 1/2 cup)
  • zest from 2 lemons
  • 1 dash vanilla
  • 1 pinch salt


Whish dry ingredients together.  Then whisk in eggs (this forms a pasty dough). Add the lemon juice and whisk (this produces bubbly effervescence!  I don’t remember why from chemistry but my guess is that the baking soda and lemon juice are reacting.  This is what makes the light and fluffy texture.)  Add vanilla and salt.  Fold in the lemon zest.

Heat a skillet over medium heat and add fat of choice so the pancakes don’t stick.  Cook until bubbles start forming on the outer ring.  Flip and cook for a couple minutes on the other side.  Drizzle with pure maple syrup or blueberry sauce!