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Use About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks.
Use Large eggs, well-beaten.
Use Milk (or original Almond Milk).
You need to prepare Dill Pickle Juice.
Provide canola oil.
Provide Kosher Salt.
Use Ground Black Pepper.
Prepare + Tbs. Onion Powder.
Use + Tbs. Garlic Powder.
Use paprika.
You need Ground coriander.
You need Baking Powder.
Prepare Cayenne Pepper.
You need Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready).
Use Vegetable or Peanut Oil (for frying).

These healthy baked chicken tenders are gluten-free and dairy-free. I never understood fried chicken hype until I tried Crack Shack. Thank goodness it was a bit of a trek from our house or I'd have greasy handprint stains all over my at-the-time terrifyingly enormous pregnant..on Yummly Gluten-free Baked Chicken Tenders, Chipotle-lime Crusted Chicken Tenders, Prosciutto Chicken Tenders With Sweet Cranberry Sauce.

In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy..
Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter..
Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours).
Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature).
Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off..
Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust..
Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!.
Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy..
Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!.

Sriracha Grilled Chicken Tenders (paleo chicken tenders)Cavegirl Cuisine. chicken tenders, Sriracha, raw honey, chopped fresh cilantro and. This gluten-free fried chicken recipe, made without buttermilk but coconut milk instead, has a coating of cornstarch, Old Bay, and chili powder. "The chicken was sooooo much better than the stuff from THE take-out fried chicken place." "When I came downstairs this morning, my husband was rooting. Gluten-free chicken tenders are coated with almond flour, then fried in avocado oil until golden brown and delightfully crispy. I've been staying away from processed chicken tenders for years. But I used to coat my homemade tenders with breadcrumbs.

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