• In a shallow pan or bowl combine your almond flour and coconut flakes. Set aside.
• In another shallow pan or bowl combine your arrowroot starch, salt, pepper, onion powder and garlic powder. Set aside.
• In a medium bowl whisk 2 eggs together with a pinch of salt and pepper. Set aside. 
• Dip each chicken tender in the arrowroot mixture and shake off any excess. Then dip into the egg wash, then dip into the almond flour and coconut flakes, pressing down and covering all areas to ensure a nice coating. Lay onto wire rack to rest while you heat your oil.
• Heat your skillet to medium high and add your avocado oil. Once the oil is hot, place chicken down into the oil and cook 2-3 minutes each side or until the thickest part of the tender reaches 165 degrees Fahrenheit. Immediately season with a pinch of salt . Serve with my optional honey mustard dipping sauce.

Honey Dijon Dipping Sauce

• Combine all ingredients into a bowl and whisk together until well combined. Refrigerate until ready to use. Will stay good in the fridge in a airtight container for up to two weeks.