Gluten Free Chicken Tenders (Edit recipe)

Even as an adult, I still find myself gravitating towards the comfort of savoring chicken fingers, even though it's no secret that they're a favorite among little ones too! This recipe adds an extra kick of seasoning than a traditional chicken finger, providing a burst of flavors. Living with Celiac, it's more of a rarity to find safe comfort foods like fried chicken fingers while dining out, so I took matters into my own hands. Shallow pan-frying is the secret to achieving that crispy, delicious result - and with that extra touch of rosemary ... mmmm mmmm! They're a treat!
10 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:22 g
Carbohydrates:3 g
Protein:36 g
Cholesterol:133 g
Sodium:815 mg
Fiber:1 g
Sugars:0 g
Calculated per serving.

Serves: 3

decrease servingsincrease servings



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
  1. In a medium bowl, combine the breadcrumbs, almond flour, salt, pepper, garlic powder, dried rosemary, paprika, and onion powder.
  2. In a separate medium bowl, beat the eggs.
  3. Dip each chicken tender in the egg mixture, allowing excess to drip off, and then transfer it to the dry mixture. Coat the chicken evenly on all sides. Repeat for all the chicken tenders.
  4. In a large pan over medium heat, add a few tablespoons of ghee and fresh rosemary sprigs. Cook the chicken tenders in batches to avoid overcrowding, which can lower the cooking temperature. Cook until both sides are golden brown and the internal temperature reaches 165°F, approximately 4-5 minutes per side, depending on the thickness of the tenders.
  5. Once cooked, transfer the chicken tenders to a paper towel-lined plate to absorb any excess grease from the ghee and allow them to crisp up.
  6. Serve the chicken tenders warm with your favorite dipping sauce.


To perfect these chicken tenders, you can use chicken breasts sliced into tender-like shapes if tenders aren't available. Use your preferred breadcrumbs, whether they're gluten free or an alternative like lmond flour. Adding fresh rosemary to the pan while frying is optional but adds extra flavor depth.

Add a Note

My Notes:

Add a Note

Fellow foodies also viewed

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply