Crispy gluten-free fried chicken tenders
Crispy gluten-free fried chicken tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, patted dry
- 1 1/2 cups buttermilk, or 1 1/2 cups milk with 1 tablespoon lemon juice
- 1 large egg
For the Breading
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
For Frying
- 4 cups vegetable oil, or other high smoke point oil like peanut or canola oil
Instructions
- 1
In a medium bowl, whisk together the buttermilk and egg until well combined. Add the chicken tenders to the mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the chicken to tenderize and absorb flavor.
⏱️ 15 min - 2
In a shallow dish or large resealable plastic bag, combine the gluten-free all-purpose flour blend, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Whisk or shake until all ingredients are thoroughly mixed.
⏱️ 5 min - 3
Remove a few chicken tenders from the buttermilk mixture, allowing excess liquid to drip off. Dredge each chicken tender in the gluten-free flour mixture, pressing firmly to ensure a thick, even coating. Place the coated tenders on a wire rack set over a baking sheet. Repeat with the remaining chicken tenders. Allow the coated chicken to rest for 5-10 minutes; this helps the coating adhere better.
⏱️ 10 min - 4
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring the oil is at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C) on a deep-fry thermometer.
⏱️ 8 min•🌡️ 350°F - 5
Carefully place 3-4 chicken tenders into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the chicken for 4-6 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 12 min•🌡️ 165°F - 6
Using tongs, carefully remove the fried chicken tenders from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken tenders, ensuring the oil returns to 350°F (175°C) between batches.
- 7
Serve the crispy gluten-free fried chicken tenders immediately with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Crispy gluten-free fried chicken tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, patted dry
- 1 1/2 cups buttermilk, or 1 1/2 cups milk with 1 tablespoon lemon juice
- 1 large egg
For the Breading
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
For Frying
- 4 cups vegetable oil, or other high smoke point oil like peanut or canola oil
Instructions
- 1
In a medium bowl, whisk together the buttermilk and egg until well combined. Add the chicken tenders to the mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the chicken to tenderize and absorb flavor.
⏱️ 15 min - 2
In a shallow dish or large resealable plastic bag, combine the gluten-free all-purpose flour blend, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Whisk or shake until all ingredients are thoroughly mixed.
⏱️ 5 min - 3
Remove a few chicken tenders from the buttermilk mixture, allowing excess liquid to drip off. Dredge each chicken tender in the gluten-free flour mixture, pressing firmly to ensure a thick, even coating. Place the coated tenders on a wire rack set over a baking sheet. Repeat with the remaining chicken tenders. Allow the coated chicken to rest for 5-10 minutes; this helps the coating adhere better.
⏱️ 10 min - 4
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, ensuring the oil is at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C) on a deep-fry thermometer.
⏱️ 8 min•🌡️ 350°F - 5
Carefully place 3-4 chicken tenders into the hot oil, being careful not to overcrowd the pot, which can lower the oil temperature. Fry the chicken for 4-6 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
⏱️ 12 min•🌡️ 165°F - 6
Using tongs, carefully remove the fried chicken tenders from the oil and place them on a clean wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken tenders, ensuring the oil returns to 350°F (175°C) between batches.
- 7
Serve the crispy gluten-free fried chicken tenders immediately with your favorite dipping sauces.