Spicy Chicken Fingers Served with Mashed Potatoes and Salad

My friend makes these for her kids, and swears it makes the whole house smell like yummy coconut oil! Victor, my fiancé, loves these during football season, smothered in ranch dressing instead of blue cheese. Serve with carrots, celery, and your favorite veggies.

Ingredients:

2-1/2 cups breadcrumbs

1-1/2 teaspoons salt

1/2 teaspoon pepper

2 large eggs

4 chicken tenders

¼ cup plus 2 Tbsp Kelapo Coconut oil

2 tablespoons butter

6 tablespoons hot pepper sauce

3/4 cup crumbled blue cheese

Directions:

1.Preheat the oven to 425°. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.

2.In a large, heavy skillet, heat 1/4 cup coconut oil over medium-high heat until simmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining 2 tablespoons of coconut oil and chicken. Bake until cooked through, about 10 minutes.

3.Microwave the butter for 45 seconds, then stir in the hot sauce.

4.Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese or a side of ranch dressing.

*Make some extras, stick them in the refrigerator and come back tomorrow to find out what to do with the leftovers!