Are you craving crispy, juicy chicken tenders but need a gluten-free option? Look no further! This recipe uses almond flour to create a deliciously crunchy coating that rivals traditional breading. These tenders are perfect for a weeknight dinner, game day snack, or even a fancy appetizer. Get ready to experience the perfect blend of crispy and tender in every bite!
Why Almond Flour for Chicken Tenders?
Almond flour offers a fantastic gluten-free alternative to traditional breading. Its slightly nutty flavor complements the chicken beautifully, and its absorbent quality helps create a wonderfully crisp coating when properly prepared. Unlike some other gluten-free flours, almond flour doesn't often result in a gummy texture.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into tender strips
- 1 cup almond flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup egg whites (approximately 2 large eggs)
- Cooking spray or oil for frying
Instructions for Perfectly Crispy Chicken Tenders:
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Prepare the Chicken: Cut the chicken breasts into bite-sized strips, ensuring they are roughly the same size for even cooking.
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Make the Almond Flour Breading: In a shallow dish, combine the almond flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed.
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Dip and Coat: In a separate shallow dish, whisk the egg whites until lightly frothy. Dip each chicken strip into the egg whites, allowing excess to drip off. Then, dredge the chicken strip in the almond flour mixture, pressing gently to ensure it adheres completely. Repeat this process for a double coating – this will result in extra-crispy tenders.
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Cook the Tenders: Heat a large skillet over medium-high heat. Lightly spray with cooking spray or add about 1/4 inch of oil. Carefully place the chicken tenders in the skillet, ensuring not to overcrowd. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
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Drain and Serve: Remove the cooked chicken tenders from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil. Serve immediately and enjoy!
Tips for Extra Crispy Chicken Tenders:
- Don't overcrowd the pan: Overcrowding lowers the temperature of the oil, resulting in soggy, not crispy, tenders. Cook in batches if necessary.
- Use a good quality almond flour: The quality of the almond flour can affect the texture of the finished product. Look for finely ground almond flour for best results.
- Let the chicken rest: After cutting the chicken, you can optionally refrigerate it for 30 minutes before breading. This helps the chicken to firm up slightly, resulting in a better texture.
- Experiment with seasonings: Feel free to customize your seasoning blend. Consider adding cayenne pepper for a spicy kick, Italian herbs for a Mediterranean twist, or even some parmesan cheese for extra flavor.
Frequently Asked Questions (FAQs)
Can I bake these chicken tenders instead of frying them?
Yes! Preheat your oven to 400°F (200°C). Arrange the breaded chicken tenders on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through. Keep in mind that baking will result in less crispy tenders compared to frying.
How long can I store leftover chicken tenders?
Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave.
Are these chicken tenders suitable for people with nut allergies?
No, these chicken tenders are not suitable for people with nut allergies due to the use of almond flour. Consider using a different gluten-free flour alternative if you have nut allergies.
What other gluten-free flours can I use?
While almond flour works best for this recipe due to its texture and flavor, you can experiment with other gluten-free flours, such as coconut flour or a blend of different gluten-free flours. However, note that the texture and flavor may vary.
Can I use breadcrumbs in addition to almond flour?
While you can, it is not recommended as the breadcrumbs will absorb moisture, potentially resulting in less crispy tenders. Stick to almond flour for optimal results.
Enjoy your delicious and crispy gluten-free chicken tenders! Let me know in the comments how yours turned out!
