Easy to make tender chicken strips with a crunchy outer coating.
2 cups oil, for frying (coconut or canola oil) *
1 lb of chicken tenders
3 eggs, beaten
1 cup gluten-free flour (I use Better Batter Gluten-Free Flour)
1 cup potato flakes
1 cup wavy potato chips, crushed
salt and pepper
You’ll need three shallow bowls. In the first one put the gluten-free flour and mix in 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
In the second bowl place the beaten eggs. (or beat them in the shallow bowl carefully, one less dish that way.)
Mix together the crushed potato chips and potato flakes in the third bowl.
Heat the oil in a large skillet over medium heat for 3-4 minutes until hot.
Take each chicken tender and dredge it in the flour, then dip it in the beaten eggs, and then dredge it in potato chip mixture until evenly covered.
Place them carefully into the hot oil and fry for 3-4 minutes on each side. Then remove to a serving platter and season with more salt.
If you want to double this recipe you would want to fry these in two different batches. Place the first batch after frying on a wire rack over a cookie sheet and place it in a warm oven (200°). Also, you’ll want to add 1/2 cup each of potato flakes and crushed potato chips to the recipe. The flour and egg amounts should still be fine.
*Personally I like these fried in coconut oil best. They were crispier and less greasy when I did a side by side comparison test.
Keywords: gluten-free chicken strips, fried chicken, gluten-free chicken recipes, gluten-free chicken tenders