AIP Chicken Tenders
Cook time
Total time
Serves: 6-8
  • 6-8 chicken tenderloins
  • 1 cup crumbs from yuca crackers
  • ⅔ cup + 1 cup palm oil, sustainably sourced (add more if needed)
  • salt to taste
  • optional to taste: onion powder, garlic powder, thyme
  1. Warm ⅔ cup palm oil in a small pan just enough that it melts into liquid form.
  2. Pat dry the chicken tenders with a paper towel and place them on a plate.
  3. Break up any larger pieces of yuca cracker so that they become uniformed crumbs.
  4. Have a bowl with the yuca cracker crumbs and another bowl with the melted palm oil.
  5. Add salt to the cracker crumbs. Other spices are optional according to your diet and taste. Mix the salt and spices in with the cracker crumbs.
  6. Dip the chicken tenderloins in the oil and then dip in the cracker crumbs making sure the chicken is well coated.
  7. Set aside on a plate and repeat the process until all the chicken tenderloins are coated with cracker crumbs.
  8. In a 12-inch pan over medium-high heat, add palm oil so that the oil lines the pan with an eighth to a quarter inch of oil.
  9. Once the oil is hot, add the coated chicken tenderloins. They should all touch the bottom of the pan without being too crowded.
  10. Cook 3-4 minutes, then flip and cook another 2-3 minutes, or until cooked through. The time may vary depending on your pan, stove, and how hot the oil is when adding the chicken. It's best to slice one chicken tender in the middle with a knife to make sure it's cooked through before taking them all out of the pan.
  11. Enjoy with a side of sweet potato fries or slice on top of a bed of greens!
Recipe by Aroma Mama at