Remove chicken tenders from packaging, and dry each piece with a paper towel. Getting the chicken dry helps to get a crisp coating. Once dry, place chicken tenders to the side
Break egg into a shallow, wide bowl and whisk until scrambled. Set to the side.
Stir together coconut flour, arrowroot flour, and salt in a large bowl.
One at a time, coat chicken tenders in the egg then dredge in flour mixture. Place on a baking sheet.
Over medium heat, melt oil in a large skillet. Fry tenders in a single layer, adding more oil as needed. You’ll likely need to cook the tenders in batches depending on the size of your skillet.
Let the bottom of the chicken get golden brown before you flip (about 5 minutes) and cook through on the other side. Once fully cooked (internal temperature will be 165+) and crispy, remove the chicken from the skillet and onto a towel or paper towel to absorb excess oil.
Whisk together the ingredients for the sauce in a bowl, and use for dipping.
AIP & Egg Free Options:
To make this AIP Compliant, see the recipe card below for modifications.