Gluten-Free Chicken Tenders

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb. raw chicken tenders (8 pieces)

2 large eggs

1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups blanched finely ground almond flour

1/4 cup avocado oil (for frying)

Directions

Pound the chicken pieces thin using a meat pounder.

Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.

Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.

After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.

Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.

Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

Nutrition

• Serving Size: 2 chicken tenders
• Calories: 378 kcal
• Total Fat: 25 g
• Saturated Fat: 2 g
• Sodium: 399 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Protein: 31 g