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
- Mix coconut flour, nutritional yeast and seasonings in a shallow bowl. Place whisked egg and arrowroot starch in 2 separate bowls.
- 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!
- Coat chicken tenders in the arrowroot starch, shaking off the excess. Then coat in egg mixture, followed by flour/seasonings mixture.
- Heat cooking oil in a skillet over medium heat.
- Place chicken tenders in skillet and cook until golden brown, about 3-4 minutes on each side.
- Place on a paper towel-lined plate and let cool.
- To re-heat, place under broiler for a few minutes.