If there are two things in this world that I cannot resist, its crispy chicken and french fries. I just can’t say no and I can’t just have one. Dunk them into honey mustard, a seasoned mayo or just use them to make bomb chicken sandwiches and wraps. This recipe is super easy and adaptable, so feel free to add whatever spices you have on hand or make a double batch… because why not?! If you can handle the heat, double up on the cayenne!
These tenders are fried but if you'd like to bake them, I recommend 15-20 minutes at 400°F or until the internal temperature reaches 155°F. Carry over cooking will bring the temperature up to 160°F while they're resting on the rack. They won't come out as golden, but they're still pretty crispy.
If you decide to fry the tendies, make sure that you watch the temperature of your oil. (This is so important!) Too hot and the breading will brown too quickly and you'll be left with undercooked chicken. Too low, and the breading absorbs too much oil and you're left with a greasy end result and the breading falls off. You want your oil to be around 350°F before you fry. The temperature of the oil drops when you add the chicken tenders. So! Before you add the second or third batch of tenders to the oil let the temperature come back up to 350°F.
This recipe uses canola or avocado oil for frying due it's high smoke point. Extra virgin olive oil and low smoke point oils are not recommended for frying!
- 1 1/ 2 pounds chicken tenders
- 1 cup tapioca flour
- 3 eggs, beaten
- 1 1/ 2 cups gluten-free breadcrumbs
- 2 teaspoons garlic powder
- 1 1/ 2 teaspoons cayenne
- Kosher salt, to taste
- black pepper, to taste
- Canola or avocado oil, for frying
Preheat your oil to 350°F over medium heat in a deep sauce pan or dutch oven. There should be 2.5 - 3 inches of oil in the pot. You want the chicken tenders to be submerged in oil when frying. Set up a rimmed sheet pan with parchment paper and a wire rack.
Remove the chicken tenders from packaging and pat dry with paper towels. Excess moisture can cause the breading to fall off when frying. Season liberally with salt and pepper.
Set up three shallow bowls: one with tapioca flour, the second with the egg wash and the third with your gluten free breadcrumbs and spices. Dredge the chicken tenders in tapioca flour, egg wash and finally the season breadcrumbs. Repeat this process with all of the chicken tenders.
Once your oil has reached 350°F you are ready to fry. Submerge 2-3 chicken tenders at time and fry until golden brown and internal temperature reaches 155°F, about 5-6 minutes. Remove from oil and place on the prepared rack to rest and season with additional salt if needed.
Serve with honey mustard, or whatever else you like to dunk your tendies in.