Gluten-Free Chicken Tenders - Healthy Recipes Blog (2024)

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.

Ingredients

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.

Instructions

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.

Expert tip

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

Variations

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.

Serving suggestions

These tenders are very versatile and go with many side dishes. I like to serve them with vegetable fries, such as these baked jicama fries or these delicious zucchini fries.

They are also excellent with salad such as this cucumber salad or this arugula salad.

Storing leftovers

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.

Recipe Card

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