Prepare your chicken breasts by cutting them into the desired shapes. I like to pound the chicken with bottom of a glass to thin it out and help tenderize it.
If you want to make fun shaped chicken tenders for parties or holiday fun, you can use cookie cutters to help form your shapes.
If your cutters aren't very sharp, you may need to touch up the shapes with a knife or cooking scissors.
Beat an egg in a deep dish or shallow bowl.
Mix 1 part of coconut flour with 1 part of tapioca starch and 2 parts almond flour in another dish (Above measurements make around 3 cups of breading). Season with salt, pepper, and any other herbs of choice (parsley, garlic, oregano, and thyme are great choices). I use about 1 tsp. of salt for every 2-3 cups of grain free flour mixture, and add in some freshly ground pepper to taste.
Dip your chicken breasts into the egg, and then coat with the seasoned, grain free flour mixture.
Meanwhile, heat up some oil for frying. I like to use coconut oil or home rendered lard. Both of these oils are good, stable oils for frying.
Fry at medium to high heat until golden brown. Keep in mind that almonds will burn more easily than a traditional bread crumb coating. So, don't turn up the heat too high; and the thinner the chicken, the better, to assure a fully cooked tender without burning the breading.
Flip the chicken pieces and continue to fry until both sides are golden brown, and the center is cooked through.