AIP Friendly Cassava-Crusted Chicken Tenders

Crispy, golden chicken tenders feel like the kind of comfort food that should be off the table when you're navigating a strict elimination protocol — but this recipe proves otherwise. The coating is built entirely from cassava flour and tapioca starch, which together create a shatteringly crisp crust without a grain, egg, or nightshade in sight. Full-fat coconut milk acts as the binder, helping the spiced flour mixture cling to every tender before it hits the hot coconut oil. Turmeric, ginger, garlic powder, and onion powder bring real depth and warmth to the crust, so these don't taste like a compromise version of anything. Pan-frying in coconut oil gives you that deep, even golden color and satisfying crunch that's usually reserved for conventional breaded recipes. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten the whole plate. This makes four servings, so it's easy enough for a weeknight but impressive enough to remind you that eating this way doesn't have to feel like deprivation.

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