Every now and then I need something fried. There’s something about that salty crunch that is so satisfying! These crispy chicken tenders are simple to prepare and are much healthier than you’ll find in most restaurants that serve this type of food.
When I have the opportunity to eat things like this it makes me really miss Legal Seafood Harborside in Boston. It was only about 90 minutes from our home in New Hampshire and always well worth the drive. They have a spectacular gluten-free menu and even bring gluten free rolls to the table. If you ever have the chance, make sure to set aside some time to sample their menu. They offer fried clams, fish and chips, calamari, fisherman’s stew, a wide array of choices…all the things you’re typically never able to eat when visiting a coastal city and dealing with food sensitivities and allergies.
If you don’t want to fry these chicken tenders they can also be baked. You can use gluten free or grain free bread crumbs, whatever fits with your current dietary needs. When I make my home made grain free bread, I also set aside a few rolls or slices to dry and crumble for crumbs to store in the freezer. Then they’re handy whenever I need them.
If you’re not into making your own bread, there are gluten free Panko crumbs available in many natural food isles along with gluten free bread that you could dry and crumble into crumbs. If you’re looking for a grain free bread that you don’t have to make yourself, I’ve heard good things about Predominantly Paleo’s Legit Bread Company but haven’t had a chance to try it myself.
Grain Free Crispy Chicken Tenders
*Amounts will vary depending on size of your family. This recipe is based on 6 chicken tenders.
6 Boneless Skinless Chicken Tenders
About 1/4 Cup of Avocado Oil
1/4 Cup of Full Fat Coconut Milk, or any milk you like
About 1 Cup of Grain Free or Gluten Free Bread Crumbs
1 1/2 teaspoons of Sea Salt
Several Grinds of Fresh Pepper
1 1/2 teaspoons of Garlic Powder
1/2 teaspoons each of Thyme & Oregano
1/2 teaspoon of Paprika
Pat the chicken tenders dry with paper towels and set aside. Whisk the egg and milk. Add the crumbs, salt, pepper, and herbs to a bowl and whisk together. Coat the chicken in the eggs and milk mixture then roll in bread crumb mixture. Transfer to a plate to rest. In a large skillet add the avocado oil and heat on medium to medium high. Add the chicken tenders and fry until browned on both sides and chicken is firm to the touch.
If you’d like to bake instead of fry: Line a baking pan with parchment and add the coated chicken tenders. Drizzle lightly with olive oil or avocado oil. Bake at 425 for about 15 minutes.
If you’re craving breaded dishes, here’s another tasty recipe you may enjoy for Baked Halibut and Sweet Potato Fries.