Easiest Way to Cook Yummy Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks). I made the yummiest Fried Chicken Tenders EVER! They were so simple to make too. You could use another spice in.

Yes, I know Southern fried chicken is not the healthiest thing in the world for you, but it has been a year since my husband was diagnosed with Celiac disease, and consequently since he has eaten. Gluten-free chicken tenders are coated with almond flour, then fried in avocado oil until golden brown and delightfully crispy. I've been staying away from processed chicken tenders for years. You can have Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

1. You need of About 4 lb. Chicken, trimmed tenders, or chicken breast cut into chunks.
2. Prepare 2 of Large eggs, well-beaten.
3. You need 1/4 Cup of Milk (or original Almond Milk).
4. Prepare 1/4 Cup of Dill Pickle Juice.
5. It's 1 Tbs. of Kosher Salt.
6. Prepare 1 Tbs. of Ground Black Pepper.
7. You need 1 of + Tbs. Onion Powder.
8. Prepare 1 Tbs. of Garlic Powder.
9. You need 1 Tbs. of paprika.
10. Prepare 2 tsp. of Ground coriander.
11. Prepare 1 tsp. of Baking Powder.
12. It's 1/4-1/2 tsp. of Cayenne Pepper.
13. Prepare 1-1/2 Cups of Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready).
14. You need 3-4 Quarts of Vegetable or Peanut Oil (for frying).

But I used to coat my homemade tenders with breadcrumbs. Gluten-Free chicken and dumplings is a super easy one-pot dinner to make. It's delicious and filling meal Easy gluten-free chicken and dumplings with a dairy-free option. Our friend's son requires a gluten free and dairy free diet.

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) step by step

1. In a large bowl combine eggs, milk, pickle juice, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy..
2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter..
3. Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate up to.
4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature).
5. Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off..
6. Fry for 6-8 minutes (depending on size of pieces) until golden to medium brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust..
7. Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!.
8. Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy..

I wanted to create a fried chicken recipe that would be delicious and in line with his needs. Heat on the stovetop on medium heat. Isn't that an exciting picture of oil? This gluten-free fried chicken recipe, made without buttermilk but coconut milk instead, has a coating of cornstarch, Old Bay, and chili powder. The chicken takes a bath in coconut milk rather than buttermilk, which renders it juicy and tender.