Gluten-Free Fried Buttermilk Chicken Tenders
These gluten-free fried buttermilk chicken tenders satisfies that fried crunchy craving that you’re looking for.
I’m a big fan of chicken as evidenced by these Easy Oven Baked Chicken Quarters and this recipe for Easy Roast Chicken And Veggies. However, sometimes you crave something fried, crunchy, and delicious and this just hit the spot for me.
Why You'll Love This Recipe
- Not spicy so it’s family friendly
- Satisfies that fried food craving
- Uses a few very easy to find ingredients
Ingredients
FOR THE CHICKEN MARINADE
Chicken Tenders – You will need one pound.
Buttermilk – Helps to tenderize the chicken and helps the flour adhere to the chicken.
Garlic Powder
Onion Powder
Paprika
Black Pepper
Salt
FOR THE CHICKEN COATING
Flour – Use gluten-free flour without xanthan gum in it. I like King Arthur’s Gluten-free All-Purpose Flour. If you are not gluten-free use regular all-purpose flour.
Dried Parsley
Garlic Powder
Paprika
Salt
Black Pepper
Oil – Use your favorite frying oil such as canola or vegetable.
Instructions
Marinade The Chicken
- Add the chicken tenders to a large bowl.
- Pour the buttermilk into a measuring cup, then add the garlic and onion powder, paprika, black pepper, and salt.
- Mix the spices into the buttermilk then pour it over the chicken tenders.
- Move the chicken tenders around in the marinade to make sure they are covered.
- Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours.
- Â Add the flour to a shallow bowl along with the garlic powder, dried parsley, paprika, salt & pepper. Mix well set aside.
- Â Remove one chicken tender at a time and coat it in the flour mixture.
- Heat a large skillet with 1/2 inch of the oil, when the oil is at 350°F slowly add a few chicken tenders at a time.Â
- Fry until the one side is golden brown then flip to fry the other side.
- As each chicken tender becomes golden brown, remove it to a parchment lined  or paper towel lined plate.
- Once all the chicken tenders are cooked, sprinkle liberally with some sea salt flakes.
- Serve with ranch or your favorite dressing.
Tips
To prevent the breading from falling away from the chicken, make sure that the oil remains as close to 350°F as possible.
If you don’t have a cooking thermometer, after you fry each batch of tenders let the oil heat up with no chicken in it for a few minutes then fry the next batch. Repeat the process as needed.
Storage
Store the chicken covered in the refrigerator up to 2 days. To re-heat and crisp up add them to a dry skillet until warmed through and crispy.
Gluten-Free Fried Buttermilk Chicken Tenders
Materials
For The Marinade
- 1 lb Chicken Tenders
- 2 cups Buttermilk
- 1 1/2 tbsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
For the Breading
- 1 1/2 cup Gluten-Free or All-purpose Flour If using Gluten-Free flour make sure there is no xanthan gum in the blend
- 1 tsp Garlic Powder
- 2 tsp Dried Parsley
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Paprika
- Vegetable or Canola Oil For frying
- Maldon Salt Flakes (Optional)
Instructions
Marinade the Chicken
- Add the chicken tenders to a large bowl.
- Pour the buttermilk into a measuring cup, then add the garlic and onion powder, paprika, black pepper, and the salt.
- Mix the spices into the buttermilk then pour it over the chicken tenders.
- Move the chicken tenders around in the marinade to make sure they are coated with the buttermilk.
- Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours.
Make the Flour Coating
- Add the flour to a shallow bowl along with the garlic powder, dried parsley, paprika, salt & black pepper. Mix well and set aside.
- Remove one chicken tender at a time and coat it in the flour mixture.
- Heat a large skillet with 1/2 inch of the oil, when the oil is at 350°F slowly add a few chicken tenders at a time. Don't crowd the pan.
- Fry until the one side is golden then flip and fry the other side.
- As each chicken tender becomes golden brown, remove it to a parchment lined or paper towel line plate.
- Continue frying the chicken tenders until all the chicken is cooked.
- Once all the chicken is cooked liberally sprinkle them with some sea salt flakes.
- Serve with ranch or your favorite dressing.
Notes
Nutrition
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