Low Histamine Cassava-Crusted Chicken Tenders
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb chicken tenders (about 12 pieces)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy chicken as fresh as possible, ideally flash-frozen, and cook it promptly.
- ½ tsp fine sea salt
For the coating
- ¾ cup cassava flour
- ¼ cup tapioca starch
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ½ cup full-fat coconut milk
For frying
- ⅓ cup coconut oil, for frying
For serving
- 1 tbsp fresh lemon juice (optional)
Can be omittedlemon juice
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken tenders dry with paper towels and season all over with 1/2 tsp salt. Set aside on a plate while you prepare the coating.
- 2
In a shallow dish, whisk together the cassava flour, tapioca starch, 1 tsp salt, garlic powder, onion powder, turmeric, and ginger until evenly combined. Pour the coconut milk into a separate shallow dish.
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