Fried Chicken Tenders

I love fried chicken. With me being gluten, dairy and corn-free, however, it’s not always easy to come by. Whenever I’m in Disney World, I ALWAYS go for the allergy-friendly chicken tenders, but a girl can only go so long without them! So naturally, I made some of my own. These were originally not going to stand alone as a recipe, but were part of a different one (soon to come), but when I was eating leftovers the other day, they were so good that I decided to post ’em on their own. Hence only having one photo. I’m excited to play around with variations on flavor, so there may be re-visited versions of this one in the future.


PS – These are excellent smothered in hot sauce

PPS – If you marinate the chicken tenders in pickle juice for a few hours beforehand, they’re extra good. Chick-fil-A lifehack.


Fried Chicken Tenders

Makes 4 servings


1 lb chicken tenders

1 cup coconut flour

1/4 cup nutritional yeast

1 tsp Garlic powder

1/2 tsp Paprika

Sea salt & pepper to taste

1/2 cup arrowroot starch

1 egg, whisked

Cooking oil

  1. Mix coconut flour, nutritional yeast and seasonings in a shallow bowl. Place whisked egg and arrowroot starch in 2 separate bowls.
  2. Place chicken tenders in a large ziploc bag and flatten with a meat pounder until thin (or a mason jar. Because mason jars work for everything). You can skip this step, but the cooking time will have to be adjusted!
  3. Coat chicken tenders in the arrowroot starch, shaking off the excess. Then coat in egg mixture, followed by flour/seasonings mixture.
  4. Heat cooking oil in a skillet over medium heat.
  5. Place chicken tenders in skillet and cook until golden brown, about 3-4 minutes on each side.
  6. Place on a paper towel-lined plate and let cool.
  7. To re-heat, place under broiler for a few minutes.

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