The secret to truly crispy gluten-free chicken tenders lies in a few key steps, starting with a good marinade and the right coating. This recipe ensures every bite is juicy on the inside and perfectly golden and crunchy on the outside, making it a family favorite that you’ll want to make again and again. Preparing chicken tenders at home allows you to control the ingredients, ensuring they are not only gluten-free but also packed with flavor. The buttermilk marinade is crucial for tenderizing the chicken, while the blend of gluten-free flour and cornstarch creates that irresistible crisp. I’ve found that getting the oil temperature just right is paramount; too low and they’re greasy, too high and they burn before cooking through.
Ingredients for chicken tenders
- Canola oil for frying
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 2 teaspoons hot sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cups gluten-free flour
- 1/2 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon ground black pepper
How to make chicken tenders
- Mix together the buttermilk, hot sauce, salt, and ground black pepper in a large measuring cup.
- Place the chicken tenders in a baking dish or large bowl.
- Pour the buttermilk mixture over the chicken tenders. Cover and marinate in the refrigerator for at least one hour, or up to overnight.
- Preheat 2 inches of canola oil in a Dutch oven or heavy-bottomed pot until it reaches 350°F.
- While the oil is preheating, whisk together the gluten-free flour, cornstarch, 2 teaspoons salt, and 1 teaspoon ground black pepper. Place in a shallow bowl or baking dish.
- Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess buttermilk, and place in the flour mixture. Flip over and cover completely.
- Carefully place in the hot oil. Cook for about 4 minutes, then flip over with tongs. Cook for 4-5 more minutes, until golden brown and the internal temperature of the chicken reaches 165°F. Carefully remove from the oil and place on a baking sheet. Continue with remaining chicken. Serve immediately.
Pro tips
- For extra crispy chicken tenders, double-dip them in the buttermilk and then the flour mixture before frying. This creates a thicker crust. – Ensure your oil temperature remains consistent around 350°F (175°C) to achieve a golden-brown exterior and fully cooked interior. A thermometer is your best friend here. – Cook chicken to an internal temperature of 165°F (74°C) for food safety. Always check the thickest part of the tender.
- Store leftover cooked chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.
These gluten-free chicken tenders are a perfect example of how delicious and satisfying gluten-free eating can be. Enjoy them with your favorite dipping sauces or as part of a main meal. Share your crispy creations!
More from Gluten-Free Dinners & Mains →
