These gluten-free chicken tenders are coated in almond flour, then fried in avocado oil until golden brown and delightfully crispy.
Ready in about 30 minutes, they are surprisingly close to the real thing, and they go well with so many side dishes.
I've been staying away from processed chicken tenders for years. But I used to coat my homemade tenders with breadcrumbs. When I transitioned to a low-carb diet, I discovered that almond flour is perfect for coating them.
These gluten-free chicken tenders are wonderfully delicious and crispy. They are coated with almond flour and fried in avocado oil, which is very suitable for high-heat cooking.
You'll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Chicken tenders: I use 8 pieces in this recipe.
Eggs: I use large eggs in almost all of my recipes, this one included.
To season: I use kosher salt, black pepper, garlic powder, and onion powder.
Almond flour: I usually use blanched almond flour, but a coarse almond meal should work too.
Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
Making these gluten-free chicken tenders is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to pound the chicken pieces thin using a meat pounder.
- Then beat the eggs with salt, pepper, garlic powder, and onion powder.
- Place the egg mixture in a shallow bowl. Place the almond flour in another shallow bowl.
- Dip each chicken piece into the egg mixture, then dredge it in almond flour. To prevent a sticky mess, it's a good idea to use one hand for the egg mixture and one for the almond flour.
- Cook the tenders in avocado oil, using a nonstick frying pan, until cooked through, about 3 minutes per side over medium-high heat.
In many of my recipes, I specify that you should use blanched finely ground almond flour. But in this recipe, you actually don't have to use blanched almond flour. A coarse almond meal would work here just as well.
Frequently asked questions
It does. The first time I made this recipe, I worried about the almond flour coating. I wasn't sure if it would adhere well to the chicken, 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. I do recommend, however, that you use a nonstick frying pan in this recipe.
Yes, although pan-frying makes for tastier, crispier results. You can bake them in a rimmed baking sheet fitted with a greased rack until cooked through, about 15 minutes in a 450°F oven.
Make sure to lightly spray them with oil before putting them in the oven.
No, unfortunately, you can't. These flour are very different and are not interchangeable in most recipes. I don't believe coconut flour would work very well in this recipe.
The best way to vary this recipe is by adding spices and herbs such as smoked paprika and dried oregano.
You can also use different fats for frying. I sometimes use ghee (clarified butter) - it's wonderfully flavorful.
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave on 50% power. Keep in mind that the almond flour coating will not be as crispy as when freshly made.
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Gluten-Free Chicken Tenders
- 1 lb. raw chicken tenders (8 pieces)
- 2 large eggs
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups blanched finely ground almond flour
- ¼ 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 it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand 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 nonstick skillet over medium-high heat, about 4 minutes.
- Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
- Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.