Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve with honey mustard, or whatever else you like to dunk your tendies in.