Warm up the olive oil in a sauté pan over medium heat.
Meanwhile, beat the tenders with a meat tenderizer and blot with paper towel.
For steps 4-10, work in batches.
Dip each side of the tender in a plate with coconut flour, then tap the tender a few times to shake off excess flour.
Next, dip the tender into the beaten egg and let the excess drip off.
Third, dredge the tender in the Parmesan mix, patting down each side twice to make sure the mix sticks well.
Turn the stove on to medium high and cook the tenders in batches (about 4 tenders at a time).
Carefully place the tenders in the oil and let them sit (don't move them!) for 4 minutes to form a crust.
Use tongs to flip the tenders over (the tenders should be golden now on the cooked side), then let them continue to cook for 3 more minutes.
Use tongs to place the tenders onto a plate lined with a paper towel to soak up extra oil.
Repeat steps 4-10 with remaining tenders.
After the tenders have cooled enough to touch, serve with your favorite dipping sauce. Bon appetit!
Notes
Nutrition Facts Per Serving (this may vary based on specific brands): 285 CALS, 21g FAT, 11g CARBS, 7g FIBER, 4g NET CARBS, 14g PROTEINTip: for ultra-fresh and tasty grated Parmesan, buy the Parmesan by the block, then cut into cubes as needed and blitz in a food processor. This is some of the best grated Parmesan I've had, and I can guarantee it will always be fresh for my needs!* — Silicone tongs are super handy when it comes to cooking with hot oil. These are one of my favorite brands and super easy to clean.** — We recommend Anthony's brand of coconut flour.*** — We really like the simplicity of the lighter flavor olive oil. It's not as harsh or "in your face" of a flavor as EVOO can be. Here's one of our favorite brands of extra light olive oil.