Extra Crispy Gluten-Free Chicken Tenders
These gluten-free chicken tenders are so shatteringly crispy that no one will believe they're gluten-free. A clever double-dredge technique using rice flour and cornstarch creates an ultra-crunchy crust that stays crispy long after cooking, making this a perfect, kid-approved weeknight dinner.
Equipment
- Large heavy-bottomed skillet (cast iron preferred)
- 2 shallow bowls
- Whisk
- Baking Sheet
- Parchment paper
- Wire rack
- Tongs
- instant-read thermometer
- Paper towels
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup superfine white rice flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk dairy or unsweetened almond milk
- Neutral oil for frying like avocado or vegetable oil
Instructions
- Set up your dredging station: In a shallow bowl, whisk together the rice flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a second shallow bowl, beat the eggs with the milk until smooth. Line a baking sheet with parchment paper.
- Double-dredge the chicken: Dip a chicken strip into the egg wash, letting excess drip off. Coat thoroughly in the flour mixture. Dip back into the egg wash a second time, then back into the flour, pressing firmly to adhere. Place on the prepared baking sheet. Repeat with all chicken.
- Heat about ½ inch of neutral oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 350°F/175°C).
- Fry in batches: Carefully place 4-5 strips into the hot oil, without overcrowding. Fry for 3-4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C).
- Drain on a wire rack set over a baking sheet (not on paper towels, to keep them crispy). Keep warm in a 200°F (90°C) oven while frying remaining batches.
- Serve immediately with your favorite dipping sauces.
Notes
For the crispiest results, do not skip the double-dredge. Use superfine white rice flour for a non-gritty texture; do not substitute with almond or coconut flour. For a baked version, spray coated strips with oil and bake at 425°F (220°C) for 15-18 minutes, flipping halfway. Leftover tenders can be reheated in an air fryer or oven to restore crispiness. To add flavor, mix in ¼ cup grated Parmesan and 1 teaspoon dried oregano to the flour, or toss cooked tenders in buffalo sauce.