Description
These gluten-free crispy chicken tenders are restaurant-quality, shatteringly crunchy, and ready in just 30 minutes. Using a double-dip breading technique with rice flour and cornstarch, they deliver a satisfying crunch without the gluten.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs / 700g), sliced into 1-inch strips
- 1 cup buttermilk
- 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 0.5 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs, whisked with a splash of water or milk
- Neutral oil (avocado or vegetable) for frying
- 0.5 cup gluten-free breadcrumbs (optional, for extra crunch)
Instructions
- Slice chicken breasts into 1-inch thick strips and pat them completely dry with paper towels.
- Place chicken strips in a bowl, cover with buttermilk, and marinate for at least 10 minutes (or up to 4 hours in the fridge).
- Set up a breading station with three shallow bowls. In the first, whisk together gluten-free flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
- In the second bowl, whisk the eggs with a splash of water or milk. If using breadcrumbs, place them in the third bowl.
- Dredge a chicken strip in the flour mixture, shaking off excess. Dip it into the egg wash, then press it back into the flour mixture (or breadcrumbs) for a second coat to ensure a crispy crust.
- Heat about ½ inch of neutral oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Fry the tenders in batches of 3-4, cooking for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer fried tenders to a wire rack set over a baking sheet to keep them crispy. Do not place them on a plate.
- Serve immediately with preferred dipping sauces.
Notes
Ensure chicken is completely dry before marinating to prevent soggy breading. Maintain oil temperature at 350°F for best results. For reheating, use an air fryer or oven at 375°F for 5-7 minutes to restore crispiness; avoid the microwave. For a vegan version, substitute buttermilk with oat milk and lemon juice, and egg wash with a flour-water mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 4-5 te
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
Keywords: gluten-free chicken tenders, crispy chicken, easy weeknight dinner, kid-friendly recipes, gluten-free frying, healthy gluten-free meals