Ready in about 30 minutes, they are surprisingly close to the real thing and go well with so many side dishes. I’ve avoided processed chicken tenders for years, but I used to coat my homemade tenders with breadcrumbs. When I transitioned to a low-carb diet, I discovered that almond flour is perfect for coating them. These gluten-free chicken tenders are wonderfully delicious and crispy. Whether served alone or with a dipping sauce, they will surely delight your kids - and you will love them, too!
Ingredients
Recipe Card
Raw chicken tenders: I use 8 pieces in this recipe. Eggs: I use large eggs in almost all of my recipes, including this one. To season: Kosher salt, black pepper, garlic powder, and onion powder. Almond flour: I usually use blanched almond flour. Avocado oil: This oil has a neutral flavor and a high smoke point, making it an ideal cooking oil.
You can also use different fats for frying. I sometimes use ghee (clarified butter) - it’s wonderfully flavorful. Pound the chicken pieces thin using a meat pounder. Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place the almond flour in another shallow bowl. Cook the tenders in avocado oil, using a nonstick frying pan, until cooked through, about 3 minutes per side over medium-high heat. Serve immediately. They are also excellent with salads, such as cucumber salad, homemade coleslaw, cherry tomato salad, or arugula salad. Serving them with a salad is obviously easier than cooking a separate side dish.
