While it might not have the same ring to it as a Fall Out Boy album, I promise to never put a picture of Pete Wentz’s boy parts on my blog, so you’ve got that going for you, which is nice.

Tonight I made Primal Chicken Tenders for our trip to IRM tomorrow. Primal Skeptic Claire proclaimed them not only good, but assured me I could serve them to her friends, which is what inspired the title of this post and made me happy. You know there’s stuff she’d eat just so she wouldn’t hurt my feelings, but being willing to serve them to friends…well that, my friends is a seal of approval.

Tonight was also my first experience cooking with lard, which I bought at Local Harvest Grocery in Tower Grove. It was different but ultimately delicious, and I recommend it highly. I put a little butter in there too to make sure it would brown right.

So, here you go:

Primal Chicken Tenders

5 boneless, skinless chicken breasts
Eggs
Coconut Flour
Fried Chicken Spices: I used granulated garlic, pepper, poultry seasoning, and a little seasoning salt

Pound out the chicken breasts with a meat tenderizer until they’re nice and even. If you get the bionic chicken breasts from Sam’s like I do, this is a workout in and of itself. Then take a sharp knife and cut them into strips or chicken tender like pieces. (Or be lazy and just get the chicken tenders from Sam’s which is what I will do next time)

Put about 1/2 pound of lard and a half-stick of butter into your frying pan. I used a 10-inch cast iron pan. Turn it to medium heat and let it melt, but keep an eye on it.

Crack a couple eggs into a bowl and beat, then set up your coconut flour for dredging. I always put mine on a large dinner plate and then mix in spices. I shake the garlic, pepper, and poultry seasoning across twice, and then the seasoning salt once. Each time I replenish the flour I do it again. Dip the chicken pieces into the beaten egg, then into the flour. Coconut flour has a slightly different texture than wheat flour, so it takes a little getting used to. I found rolling them back and forth got a nice covering of flour on it. You could also use almond flour, or some other gluten-free meal.  When the lard-and-butter mixture is ready, put the chicken in and cook it like regular fried chicken. Let it stabilize on a cooling rack placed on a cookie sheet.

I liked the color of this chicken and the taste. It was a little sweeter than regular fried chicken because of the coconut flour. Next time I think I will add a little more salt and maybe a dash of hot sauce or something to give it some kick and counteract the sweet. Overall it is really good and will make for a nice primal picnic lunch tomorrow.

Have a great weekend, everyone! See you Monday!