Gluten Free Crispy Chicken Tenders – a delicious recipe with chicken breasts, blanched almond flour, tapioca flour, salt, onion granules, paprika. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixing bowl, whisk together almond flour, tapioca flour, salt, onion granules and paprika. Be sure to remove all lumps from almond flour.
2
In a medium sized mixing bowl, beat eggs and add chicken pieces. Coat well.
3
Add 3-4 pieces of dredged chicken into flour mixture and coat well with breading. Shake off excess breading and place coated chicken on a parchment covered cookie sheet and repeat with remaining pieces.
4
Pour avocado oil into a medium sized skillet, preferably cast iron. Heat onto a medium-low flame.
5
When oil is hot, place 4-5 chicken tenders. Do not overcrowd. Heat for about 2-3 minutes per side or until golden brown. Place chicken tenders on a paper towel lined plate.
6
Repeat with remaining chicken pieces. Serve with ketchup or bar-b-Q sauce.
726
kcal
Calories
57
g
Fat
25
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 chicken breasts sliced evenly into small 2-3 inch pieces long, 1/2 inch thick, 2/3 cup blanched almond flour, 2/3 cup tapioca flour, 1 teaspoon sea salt, and more.
Yes, Gluten Free Crispy Chicken Tenders falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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