The Best Paleo Chicken Tenders: Grain-Free & Gluten-Free

0 In a large bowl, combine the chicken, eggs, ¼ cup tapioca starch, paprika, onion powder, salt, smoked paprika, granulated garlic, cayenne pepper, black pepper, and water. Mix well to coat, cover and refrigerate 15-30 minutes to marinate.
1 When ready to cook, preheat 1 cup of avocado oil in a large cast-iron skillet set over medium heat until it reaches around 360F.
2 Add the remaining 1.25 cups tapioca starch to a large bowl or strong paper bag. Season the starch with a pinch of salt and pepper and stir through. Working in batches, drain the chicken of any excess batter and transfer them to the tapioca starch. Toss the chicken pieces to fully coat, shake off any excess starch and carefully add them to the hot oil. Cook the chicken until golden brown and crispy, around 4 minutes. Flip and cook the other side until golden brown and crispy, or until the thickest part of the chicken registers 165F internally, 3-4 more minutes.
3 Transfer the chicken to a sheet pan lined with a wire rack to drain excess oil and continue cooking the rest in batches. Serve immediately with dipping sauces of choice.