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    Home » Poultry

    Gluten-Free Fried Chicken Tenders

    Published: Jul 5, 2019 · Modified: Jun 2, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    Man, oh man, do I love fried chicken tenders! There's something so satisfying about the crunch of the crust and the juiciness of the meat! However, an autoimmune disease begged me to go gluten-free a few years ago and fried chicken had to be reinvented. I don't indulge very often, but when I want good gluten-free fried chicken tenders, they have to be perfect! I've made them so many different ways trying to find the best method, and by golly, I think I've got it. Finally.

    Gluten-free Fried Chicken Tenders on a platter with a bowl of Sriracha Mayo and lemon wedges

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    UPDATE: January 17, 2023. Since reversing many of the symptoms of my autoimmune disease, I will sometimes use unbleached, all-purpose, organic flour now. I've also made these with cassava flour with good results.

    Buttermilk marinade for Fried Chicken Tenders

    I start with eggs and buttermilk. I don't always let the tenders marinate in the buttermilk mixture, but it's not a bad idea! The buttermilk tenderizes the meat, but I don't find that a huge necessity … especially with "tenders".

    Eggs and buttermilk in one bowl and flour mixture on a platter

    How to get a crunchy coating

    To get even more of a crunch in the batter, I add some cornmeal to gluten-free flour blend. I've also used gluten-free panko with good success. I season well with salt and pepper, granulated garlic, and smoked paprika.

    After I coat the pieces with the buttermilk mixture, I dredge them in the flour mixture.

    Chicken Tenders dipped in buttermilk and dredged in flour mixture

    Tips for Gluten-free Frying

    • Use a cast iron skillet. I think everyone understands the value of these work horses in the kitchen, but if you don't have one, use the heaviest skillet you have … like stainless steel.
    • Use avocado oil or tallow. They both have a high smoke point and even though you are frying at medium heat, I think it's the best alternative for healthy frying.
    • Don't use much oil. It's simply not needed. Use just enough so that the chicken can fry and not burn. You might have to add a bit as you cook in batches.
    • Give the chicken pieces room to fry uncrowded. If you have too much in the skillet, you'll create more steam between the pieces and you won't get as crunchy a crust.
    • Gluten-free flour blends tend to brown a bit more quickly than regular flour so be sure to keep the burner set at about medium.
    Chicken Tenders in the skillet

    My favorite sauce with gluten-free fried chicken tenders is Sriracha Mayonnaise, but feel free to offer BBQ sauce, Ranch Dressing, Honey Mustard, or ketchup. And just like that, your gluten-free world just got tastier!

    Gluten-Free Fried Chicken Tenders on the serving platter

    Other recipes you might like:

    • French Fry Day
    • Spicy Beef with Basil
    • Pan Fried Mustard Chicken
    • Carnitas
    • Fried Green Tomatoes with Remoulade

    Recipe

    Platter of Fried Chicken Tenders with lemon wedges, parsley, and a bowl of dipping sauce

    Gluten-free Fried Chicken Tenders

    Tammy Circeo
    Fried chicken has always been a favorite of mine. This recipe proves that you can still enjoy it even while avoiding gluten!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner
    Cuisine American

    Ingredients
      

    • 1-1½ pounds chicken tenders
    • 2 eggs
    • ⅓ cup buttermilk
    • ¾ cup 1:1 gluten-free flour blend
    • ½ cup cornmeal medium grind
    • 1½ teaspoon granulated garlic
    • 1½ teaspoon smoked paprika
    • salt and pepper to taste
    • avocado oil for frying

    Instructions
     

    • Whisk the eggs and buttermilk together in a medium size bowl.
    • Mix the gluten-free flour blend, cornmeal, granulated garlic, smoked paprika, salt, and pepper together on a platter.
    • Put the tenders in the egg/buttermilk mixture, turning them around so they are well coated.
    • One by one, remove the tenders from the egg/buttermilk mixture and lay them in the flour mixture on the platter. Using a pair of tongs or your hands, coat the tenders generously with the flour.
    • Heat a skillet over medium heat. When it is hot, add enough avocado oil to amply cover the bottom of the skillet. Lay the tenders in carefully to avoid splashing hot oil. Only put as many tenders as will fit comfortably with space around each. You'll probably have to fry in batches.
    • Fry on one side until golden and until you can see the chicken turning white around the edges, 8-10 minutes. Flip to the other side and fry till golden, 8-10 minutes.
    • Serve with Sriracha Mayonnaise, ketchup, BBQ sauce, Ranch dressing, or honey mustard.

    Notes

    If you're frying in batches, keep the cooked ones on a baking sheet in a 200-degree oven while you finish the other batch(es).
    Keyword chicken, chicken tenders, fried chicken, gluten free, gluten free fried chicken tenders
    Yum

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    About Tammy Circeo

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    Comments

    1. Anne M Dolan

      September 18, 2020 at 12:26 pm

      Can you provide nutritional information for this recipe?

      Reply
      • Tammy Circeo

        September 18, 2020 at 5:04 pm

        Hi, Anne. I don't have a nutritional information option on my site at the moment. The tool I tried to use early on kept giving false information so I gave up on it! On this particular recipe, it would vary depending on the gluten-free flour blend you choose to use. Additionally, not all of the breading mix and egg/buttermilk mix is used ... just what sticks to the chicken so the counts would be off. I hope that explains why I don't have nutritional counts.

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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