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 (though some studies suggest that it actually is!). 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. I do recommend, however, that you use a nonstick frying pan in this recipe.
What almond flour to use in these gluten-free chicken tenders?
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. 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.