- 1 pound chicken tender strips
- ½ cup cassava flour
- ½ teaspoon paprika
- ¼ teaspoon Cayenne pepper
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons coconut oil
- ½ cup hot sauce, plus more to taste
- ¼ cup ghee
- Cut all chicken strips in half.
- In a medium sized bowl, combine flour, paprika, Cayenne pepper, sea salt, pepper and garlic powder.
- In a separate bowl, pour in hot sauce.
- Melt coconut oil in pan over medium heat.
- Coat both sides of chicken with flour mixture.
- Dip floured chicken with hot sauce.
- Place all in pan and cook for 6-7 minutes.
- Add butter to pan and flip the chicken.
- Cook second side for 6-7 minutes until cooked through.
- Remove from heat and add additional hot sauce as needed.
- Serve hot.
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