Recipe: Perfect Gluten-Free Breaded Fried Chicken Tenders

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Gluten-Free Breaded Fried Chicken Tenders.

You can have Gluten-Free Breaded Fried Chicken Tenders using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Gluten-Free Breaded Fried Chicken Tenders

1. It's of Chicken Tenders, trimmed.
2. You need of Eggs, large, well-beaten.
3. Prepare of Milk (or original Almond Milk).
4. You need of Dill Pickle Juice.
5. You need of Kosher Salt.
6. You need of Ground Black Pepper.
7. Prepare of Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready).
8. You need of Corn Starch.
9. It's of + Tbs. Kosher Salt.
10. You need of Onion Powder.
11. You need of Garlic Powder.
12. You need of Ground Black Pepper.
13. It's of Coriander.
14. It's of Baking Powder.
15. Prepare of Cayenne Pepper.
16. It's of Canola or Vegetable Oil (for frying).

Gluten-Free Breaded Fried Chicken Tenders instructions

1. In a large bowl combine eggs, milk, pickle juice, 2 Tbs. canola oil, 1 tsp. kosher salt, and 1/2 tsp. ground black pepper. Beat vigorously for about 1 minute until pale yellow and foamy..
2. Add all the chicken tenders to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for 10-15 minutes..
3. In a large bowl or dish, combine gluten-free flour, corn starch, 1 heavy tablespoon kosher salt, ground black pepper, onion powder, garlic powder, backing powder, cayenne pepper, and ground coriander. Wisk until well blended..
4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F..
5. Working in small batches of 6-7 tenders, bread the tenders. Use one hand to pick up tenders from the wet mixture. Allow to drip and place in the dry mixture. Use opposite hand to coat the tender until fully covered. Gently shake off excess flour and place straight into fry oil..
6. Fry small batch of tenders for 6-7 minutes until golden brown. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock off breading..
7. Remove tenders to a wire rack over sheet pan to drip and cool. Keep in warming oven (140-170° F) between batches and until ready to serve..

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