These are the best crispy gluten-free Chicken Tenders! Made with all dairy-free, Whole30 and grain-free ingredients. These are not fried either and take just 15 minutes to make.

These are the best ever homemade chicken tender recipe guys.

In May, I ate my first chicken finger in like 7 years and basically moaned at the table it was so good. And no no no – it wasn’t a chicken nugget from McDonald’s or something. Although those do really are the best chicken nuggets lol!

It was these gluten-free chicken fingers and it was pan-fried in avocado oil and they are perfect and crispy and just so so good.

Let’s make the best ever crispy avocado oil chicken tenders that you don’t even need a fryer for. I housed 4 of these chicken strips while testing the recipe for these. You are going to love them. I perfected the instructions to to ensure extra crispiness and “flour” coating on top.

Thanks to the lady I met at the nail salon who taught me the secret to making the best chicken fingers. You have to DOUBLE DIP. Who wold have thought? You will see what I mean in the directions though.

What ingredients you need for gluten-free chicken tenders:

  • Boneless chicken tenderloins – or cut breast into smaller strips. You could likely use thighs too if you prefer
  • Almond flour – you can also use almond meal or even a gluten-free oat flour if you want. I haven’t tried an alternative but it may work!
  • Arrowroot flour or tapioca flour – these help the chicken fingers get crispy. You could use a corn starch if you want too
  • Garlic powder, onion powder + smoked paprika
  • Eggs – I haven’t tried a dip replacement
  • Avocado oil 
  • Dips/condiments – ketchup, honey mustard, etc.

How to make these easy gluten-free chicken fingers:

  1. In a shallow medium bowl, mix together almond flour, tapioca flour, garlic powder, paprika
  2. In a small bowl whisk together the eggs
  3. in a large skillet, turn heat to medium-high to heat it up well
  4. Pour a generous amount of avocado oil into the pan and then turn to medium heat
  5. Using a fork, take one piece of the chicken and dip it in the egg, followed by the flour mixture
  6. Then dip it back into the egg and flour mixture (yes double dip!)
  7. Add to skillet and cook on each side for about 3 minutes each or until done
  8. Repeat for each piece of chicken
  9. Enjoy with desired condiments or dressings

FAQs and tips on making healthier crispy chicken tenders:

  1. What is the best way to store these chicken tenders? In an airtight container in the fridge for 5 days. You can also freeze them for 2 months too.
  2. How should I reheat these tenders? Oven or air fryer for the crispy texture but you can do microwave too if you want.
  3. Can I switch up the flavor for these? Absolutely! Feel free to add some chili powder or some buffalo seasonings to make them spicier if you are craving something with some heat.
  4. What should I dip these in? Ketchup, honey mustard, ranch dressing, anything you’d like!
  5. Can I make these in the oven? Yup! Follow these instructions here in my oven-baked chicken nuggets.

A few other delicious chicken recipes to try:

Lemon Garlic Parmesan Chicken Thighs

Easy Chicken Parmesan Meatballs

Crispy Honey Garlic Chicken

How to Make Grilled Whole Chicken

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The Best Crispy Avocado Oil Chicken Tenders (paleo)

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5 from 2 reviews

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These are the best crispy gluten-free Chicken Tenders! Made with all dairy-free, Whole30 and grain-free ingredients. These are not fried either and take just 15 minutes to make.

Yield: 3 people 1x

Ingredients

Scale
  • 1 lb boneless chicken tenderloins (or cut breast into smaller strips)
  • 3/4 cup almond flour
  • 1/2 cup arrowroot flour or tapioca flour
  • 1/2 teaspoon each garlic powder, onion powder and smoked paprika
  • 2 eggs, whisked
  • Avocado oil 
  • Dips/condiments: ketchup, honey mustard, etc.

Instructions

  1. In a shallow medium bowl, mix together almond flour, tapioca flour, garlic powder, paprika
  2. In a small bowl whisk together the eggs
  3. in a large skillet, turn heat to medium-high to heat it up well
  4. Pour a generous amount of avocado oil into the pan and then turn to medium heat
  5. Using a fork, take one piece of the chicken and dip it in the egg, followed by the flour mixture
  6. Then dip it back into the egg and flour mixture (yes double dip!)
  7. Add to skillet and cook on each side for about 3 minutes each or until done
  8. Repeat for each piece of chicken
  9. Enjoy with desired condiments or dressings

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: rachel mansfield
  • Category: paleo, gluten-free, whole30
  • Cuisine: dinner, lunch

xx, Rach