Paleo Italian Chicken Fingers

Heat 1/4 cup of coconut oil in a skillet over medium to high heat for 5 minutes. While the oil is heating, prepare the chicken

In a bowl, mix almond flour, tapioca starch, garlic salt, salt, italian seasoning, and pepper

In a seperate bowl, whisk eggs

Dip each chicken tenderloin into the egg and then coat each with the almond flour mixture

Cook each side for 5 minutes

During the last minute of frying, sprinkle Paprika over the chicken