The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Crispy Gluten-Free Fried Chicken Tenders
Golden perfection meets dietary freedom in these ridiculously crispy chicken tenders that’ll make you forget all about the gluten-filled versions.
I’m talking about that satisfying crunch that gives way to juicy, perfectly seasoned chicken — without a single wheat flour in sight. The almond flour coating creates this incredible texture that’s somehow even better than traditional breading.
Plus, they’re ready in just 30 minutes, which means weeknight dinner just got a whole lot easier. No special equipment needed, no complicated techniques.
Just simple ingredients that deliver restaurant-quality results every single time.
Ingredients for Crispy Gluten-Free Fried Chicken Tenders
The beauty of this recipe lies in its simplicity — just eight ingredients that work together to create something absolutely magical. I love how almond flour steps in as the star player here, giving you that crispy coating without any of the gluten drama. The seasoning blend is straightforward but effective, and honestly, that’s all you need when the technique does most of the heavy lifting.
Ingredients:
- 1 lb chicken tenders (about 8 pieces)
- 2 eggs
- 4 Tbsp avocado oil (about ¼ cup)
- 2 cups almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Diamond Crystal kosher salt (or ½ tsp regular salt)
- ¼ tsp black pepper
Now, a few things worth mentioning about these ingredients. The almond flour is doing double duty here — it’s your gluten-free coating and your flavor booster all in one. I always buy the blanched, finely ground variety because it gives you that smooth, even crust. Don’t try to substitute with almond meal unless you want a chunkier texture. The avocado oil is my go-to for frying because it handles high heat like a champ without getting weird or smoky. If you only have regular table salt instead of Diamond Crystal kosher salt, definitely cut it in half — trust me on this one. And those chicken tenders? Look for pieces that are roughly the same size so everything cooks evenly. No one wants some pieces perfectly golden while others are still pale and sad.
How to Make these Crispy Gluten-Free Fried Chicken Tenders
The prep work here is pretty straightforward, but there’s one step that makes all the difference — pound those 1 lb chicken tenders (450 g) until they’re nice and thin. I’m talking about getting them to an even thickness so everything cooks at the same rate.
Once that’s done, grab a bowl and beat your 2 eggs with all the seasonings: 1 tsp garlic powder (5 g), 1 tsp onion powder (5 g), 1 tsp Diamond Crystal kosher salt or ½ tsp regular salt (5 g or 2.5 g), and ¼ tsp black pepper (1 g). This seasoned egg wash is where your flavor really starts building.
Now comes the fun part — dip each tender into that egg mixture, letting any excess drip off, then dredge it through 2 cups almond flour (220 g). Pro tip: use one hand for the wet stuff and keep the other hand for the dry coating. Your future self will thank you when you’re not dealing with almond flour cement fingers.
Heat up 4 Tbsp avocado oil (60 mL) in a skillet over medium-high heat until it’s nice and shimmery. You want that oil hot enough to sizzle when the chicken hits it, but not so hot that it’s smoking and angry.
Fry your tenders in batches — don’t crowd the pan or they’ll steam instead of getting crispy. Give them about 3 minutes per side until they’re golden brown and gorgeous, and make sure they hit 165°F (74°C) on the inside.
After each batch, drain them on a paper towel-lined plate, then wipe your skillet clean and add fresh oil for the next round. Yeah, it’s a little extra work, but trust me — fresh oil for each batch keeps everything tasting clean and prevents any burnt bits from ruining your beautiful coating. If you’re someone who loves making gluten-free recipes regularly, investing in a gluten free bread maker can expand your kitchen capabilities beyond just chicken tenders.
Substitutions & Variations
While almond flour gives these tenders their signature nutty crunch, you’ve got plenty of wiggle room to make this recipe work with what’s in your pantry.
Swap almond flour for coconut flour (use half the amount — it’s thirsty stuff), crushed pork rinds, or finely ground cashews. No avocado oil? Coconut oil works beautifully.
I sometimes add a pinch of paprika or cayenne to the egg mixture for extra kick. Want more crunch? Double-dip by going egg, flour, egg again, then flour. The coating gets ridiculously crispy.
These substitutions keep things gluten-free while letting you experiment.
What to Serve with Crispy Gluten-Free Fried Chicken Tenders
Once you’ve mastered the art of getting that almond flour coating perfectly golden, you’ll want sides that match the energy.
I’m talking crispy sweet potato fries, tangy coleslaw with a good pinch of celery seed, or fluffy mashed cauliflower. Honey mustard and ranch are classic dipping champions, but don’t sleep on spicy mayo or garlic aioli.
For something fresh, I love a simple arugula salad with lemon vinaigrette — it cuts through the richness perfectly. Mac and cheese works too, though you’ll need gluten-free pasta.
Keep it simple and let those tenders shine.
Final Thoughts
After all the coating and frying, you’ve got yourself some seriously good chicken tenders that happen to be gluten-free — no compromises on flavor or that satisfying crunch.
I love how almond flour creates this golden, nutty coating that’s honestly better than regular breading.
The key is getting that oil temperature just right and not overcrowding the pan.
Sure, it takes a bit more attention than throwing nuggets in the oven, but trust me — that first bite makes it all worth it.
These tenders prove gluten-free cooking doesn’t mean settling for less.
