Melt 2 tsp unrefined Extra Virgin Coconut Oil in skillet over Medium heat.
Thaw Chicken Tenders
Place in bowl with a sealable lid, along with 1/2 tbsp. of all purpose seasoning of your choice and a little Pink Himalayan Salt, Put on lid and shake till coated.
Place Tenders in Coconut Oil and fry on both sides
Until they are desired crispiness and done through!
Serve on salad or with a veggie and starch on the side.
NOTE: As the tenders cook, the juices will release and the skillet will become watery and bubbly, keep flipping them every few minutes till that juice evaporates and leaves just the coconut oil again. After the juice is evaporated is when the tenders will begin to crisp up and turn golden brown!
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