We stay away from yucky processed chicken tenders, but we do love our homemade tenders! Normally I coat the chicken tenders with breadcrumbs prior to frying, but now that we try to limit our grain consumption, I decided to use almond flour instead. These gluten-free, low-carb chicken tenders turned out fabulous!
They are just as crispy and tasty as my regular chicken tenders. The secret is in pounding them thin, and cooking in hot olive oil, to get the coating to brown and crisp up.
- 1 pound raw chicken tenders (8 tenders)
- 2 large eggs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups almond flour (you'll only use about 1 cup, but you need 2 cups to properly dredge)
- ¼ cup olive oil for frying
- 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 meal in another bowl.
- Dip each piece into the egg mixture, shaking excess off, then dredge in the almond meal, pressing to adhere until well-coated.
- After making 4 tenders, add the remaining almond meal to the bowl and prepare the remaining four chicken tenders.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat, about 4 minutes.
- Place half the tenders in the hot oil and fry about 3 minutes per side, until golden brown. Place on paper towels to drain.
- Carefully wipe the skillet using paper towels, add the remainder of the oil, and fry the second batch.