Gluten free chicken tenders are coated in almond flour, then fried in hot avocado oil until golden brown and delightfully crispy.
These gluten free chicken tenders are wonderfully delicious and crispy. They are coated with almond flour and fried in hot avocado oil, which is very suitable for high-heat cooking.
I’ve been staying away from yucky processed chicken tenders for years. But I used to coat my chicken tenders with bread crumbs and fry them in olive oil.
While olive oil is delicious, it’s not ideal for high heat frying. And breadcrumbs, even gluten free breadcrumbs made in your food processor from gluten free bread, are not as healthy as almond flour. And they are certainly not low carb.
The first time I made these gluten free chicken tenders, I worried about the almond flour coating. I wasn’t sure if it would adhere well to the chicken tenders, and be sturdy enough to withstand frying.
I was happy to discover that while admittedly a bit more fragile than breadcrumbs, almond flour works very well as a coating in these gluten free chicken tenders.
This is one of those recipes where you don’t have to use blanched almond flour. In fact, a coarser almond meal would be better than very finely ground almond flour.
I make these gluten free chicken tenders quite often. It’s one of those entrees that everyone likes. When I want to make my life even easier, I bake them instead of frying – check out my recipe for baked chicken tenders.
Gluten Free Chicken Tenders
- 1 lb. raw chicken tenders (8 tenders)
- 2 large eggs
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups almond meal*
- 1/4 cup avocado 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 shallow bowl.
- Dip each chicken piece into the egg mixture, shaking the 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 chicken 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 remaining oil, and fry the second batch. Serve immediately.