Gluten-Free Chicken Tenders

Name: Gluten-Free Chicken Tenders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 tenders
Ingredients: 1 pound chicken tenders; 2 eggs; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 cups almond flour; ¼ cup avocado oil

User Reviews

5.0

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 tenders
Calories
378 kcal
Course
Main Course
Cuisine
American

Gluten-Free Chicken Tenders

Winston Campbell

Report

These gluten-free chicken tenders are coated with almond flour and fried in avocado oil until golden and crispy. They're ready in 30 minutes!

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound chicken tenders 8 pieces
2 eggs large
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups almond flour
¼ cup avocado oil for frying

Add to Shopping List

Instructions

Pound the chicken pieces thin using a meat pounder.
Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
Dip each chicken piece into the egg mixture, shaking off the excess, then dredge it in the almond flour, pressing to adhere until well-coated. To prevent a sticky mess, use one hand for dipping in the egg and the other for dredging in the almond flour.
After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
Heat 2 tablespoons of the oil in a large 12-inch nonstick skillet over medium-high heat.
Place half the chicken tenders in the hot oil and fry them for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place them on paper towels to drain.
Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

Notes

You'll only use about one cup of almond flour, but you need two cups to properly dredge the chicken pieces. The nutrition info reflects that, and also the fact that about half of the oil will remain in the skillet.
In many of my recipes, I specify that you should use blanched, finely ground almond flour. But in this recipe, a coarse almond meal would work just as well.
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them uncovered in a 350°F oven until heated through. I don't recommend freezing the leftovers. The coating doesn't do well after freezing and thawing.

Nutrition Information

Show Details

Serving 2chicken tenders Calories 378kcal (19%) Carbohydrates 7g (2%) Protein 31g (62%) Fat 25g (38%) Saturated Fat 2g (10%) Sodium 399mg (17%) Fiber 3g (12%)