Gluten Free Buttermilk Chicken Fingers with Hot Honey Mustard Aioli (Edit recipe)

These chicken fingers are perfect for game day or any house party! The longer these tenders marinade, the more flavorful they'll get. And the hot honey mustard aioli is the perfect dipping sauce!

2 hours and 30 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2356
Fat:	201 g
Carbohydrates:	79 g
Protein:	51 g
Cholesterol:	145 g
Sodium:	1665 mg
Fiber:	6 g
Sugars:	12 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 5

Ingredients

Chicken Marinade

2 lb Chicken Tenders, US Wellness Meats
1.5 cups Buttermilk
.5 cup Dill Pickle Juice
2 tsp Kosher Salt
2 tsp Garlic Powder, Primal Palate
2 tsp Onion Powder, Primal Palate
2 tsp Paprika, Primal Palate
.5 tsp Cayenne Pepper, Primal Palate
0.25 tsp Black Pepper
2 Eggs, large

Dredging

1 cup Sweet White Rice Flour (Bob's Red Mill)
1 cup Corn Flour
2 tsp Kosher Salt
2 tsp Garlic Powder, Primal Palate
2 tsp Onion Powder, Primal Palate
2 tsp Paprika, Primal Palate
.5 tsp Cayenne Pepper, Primal Palate

Aioli

Frying

1 quart Corn Oil, or preferred frying oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine the buttermilk, pickle juice, spices and seasonings, and eggs. The eggs will help the marinade cling to our chicken later. Submerge the chicken tenders and marinate for 2 hrs to overnight. Let the chicken come to room temperature before dredging.
In another bowl, combine the sweet white rice flour and corn flour along with the spices listed until homogenous. One tender at a time, coat the chicken tenders in the dredging mixture until completely coated. Place on a large plate and let rest for a few minutes before frying.
Preheat your preferred frying oil to 350F in a large skillet or pot. In batches of 4-5, carefully place the tenders into the oil and fry until golden brown and an internal temperature of at least 165F is reached. Remove them, place them on a wire rack, and salt immediately. Continue this process until all the chicken is cooked.
Prepare a final bowl by wrapping a dish towel along the base. This will help stabilize as we whisk together the aioli. Separate one egg and place the yolk in the bowl. Add the dijon mustard and whisk together. Gradually and slowly pour the avocado oil while whisking constantly. This will create the emulsification we need for the aioli to come together. Next whisk in the hot honey, salt, and crushed red pepper for an additional kick. Serve with the hot chicken fingers and enjoy!