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.
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.
Does the almond flour coating work?
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.
So 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. I do recommend, however, that you use a nonstick frying pan in this recipe.
What almond flour to use?
In many of my recipes, I specify that you should use blanched finely ground almond flour. But in this gluten-free chicken tenders recipe, you actually don’t have to use blanched almond flour. Coarse almond meal would work here just as well.
What to serve with gluten-free chicken tenders
What about leftovers?
You can keep leftovers of these gluten-free chicken tenders in the fridge, in a sealed container, for up to 4 days. Reheat them in the microwave on 50% power. Keep in mind that the almond flour coating will not be as crispy as when freshly made.
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 flour*
- 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 flour in another shallow bowl.
- Dip each chicken piece into the egg mixture, shaking the excess off, then dredge in the almond flour, pressing to adhere until well-coated.
- 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 nonstick 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.