Basically, you put some oil in the bottom of a cold pan to just coat it, take fresh or frozen chicken tenders and put them in, sprinkle salt and spices on, sprinkle pretty much
any type of flour over the chicken, turn over and repeat.
It has been practiced in various forms to produce several
types of flour over the long history of flour milling.
Not exact matches
You can serve this with tortillas to make tacos (I tried Siete Foods Almond
Flour tortillas recently and they are deelish but oh - so - expensive) or
over rice / quinoa for a burrito bowl
type of deal.
I made this again last night, but made the mistake
of dusting the ramekins w / cacao powder instead
of cassava
flour (I'm a fussy
Type - A & don't like white stuff on my chocolate goodies when they come out
of pans, molds, & such — I need to get
over that).