Chicken Fingers:
12 chicken tenders (raw) (HW: preferably frozen -lower in histamine)
1/4 cup tapioca starch or arrowroot powder
1/2 – 1 tsp. sea salt (depending on how salty you like)
1/4 cup tapioca starch or arrowroot powder
1/2 – 1 tsp. sea salt (depending on how salty you like)
Oil for sautéing (coconut oil, lard, butter/olive oil)
1. Heat the oil in a large saute pan. You want the oil to be about 1/8″ thick.
2. While it is getting warm, mix the tapioca starch, salt and optional pepper in a little bowl.
3. Dip the chicken tenders in the bowl, individually. You do not have to make them wet, they are already moist and the starch will stick to them.
4. Lay them in the hot fat – they should sizzle when it lay them down. The trick is to have it hot enough to cook through before it burns, but you want it nicely brown. Flip over after you can see the chicken is about half-cooked through. (If they get brown too fast, and they aren’t cooked through – you can finish them in the oven…)
5. I cook 6 at a time in my skillet – but whatever your pleasure. Serve with the blueberry sauce.
6. Enjoy your simple and lovely colorful meal! 
