Green Goddess Buttermilk Chicken Tenders (Gluten-Free) (Edit recipe)

yeet.that.wheat

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Feeling weighed down from all those delicious Superbowl treats? These zesty and bright Green Goddess Chicken Tenders will satisfy your cravings AND leave you feeling refreshed! The combination of buttermilk and mochiko gives you a moist chicken tender that's also light and crispy. Whether you're gluten-free or not, the only teams you'll be thinking of are Team Dip or Team Drizzle!

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PREP TIME

12 hours

COOK TIME

40 minutes

INGREDIENTS

25

Serves: 6

Ingredients

Buttermilk Brine

1 lb Pasture-raised Chicken Breasts - US Wellness Meats
1 cup Buttermilk
1 tsp Caper Juice
1 tsp Lemon Juice
1 tsp Lemon Zest, ~Zest from 1 lemon
2 tsp Salt
1 tsp Black Pepper
2 tsp Garlic Powder
1 tsp Onion Powder

Flour Dredge

1 cup Mochiko Sweet Rice Flour
0.5 cup Gluten-Free Measure for Measure Flour - King Arthur
0.25 cup Cornstarch
1 tsp Baking Powder
0.5 tsp Xanthan Gum
1 Tbsp Parsley, Dried
2 tsp White Pepper
2 tsp Tarragon, Dried
2 tsp Cilantro, dried
2 tsp Garlic Powder
2 tsp Chives, Dried
0.5 tsp Black Pepper
0.5 tsp Salt
2 tsp Extra Virgin Olive Oil

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Process

Cook Mode

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

Use a mallet or rolling pin to flatten chicken breasts to 1/2" thick. Slice into 1" wide strips and set aside.
Prepare buttermilk brine for chicken strips by combining buttermilk, caper juice, lemon juice, lemon zest, salt, black pepper, garlic powder, and onion powder into a container.
Add chicken to the buttermilk brine and set in the fridge overnight (for at least 8-12 hours).
Prepare flour dredge by combining mochiko, cornstarch, King Arthur Measure-for-Measure, xanthan gum, baking powder and all seasonings. Place dredge on a plate or in a wide bowl.
Preheat oven to 425 degrees F.
Line a sheet pan with parchment paper and drizzle lightly with olive oil. Set aside.
Remove buttermilk brined chicken from fridge.
One strip at a time, place chicken strips into dredge mixture. Cover the chicken strips in the flour dredge and press into the chicken. Lift and gently shake to remove excess flour. Flip to the other side and repeat.
Place chicken tenders on baking sheets and drizzle with olive oil.
Bake for 35-40 minutes or until golden brown, flipping tenders half way through and optionally, drizzling with more olive oil.
While tenders are baking, prepare your favorite Green Goddess Dressing.
After baking, remove from oven and allow to cool until warm.
Serve with Green Goddess Dressing on the side or drizzled over the top (your preference).
Enjoy!

Notes

Make sure to pound chicken to the correct thickness, otherwise the chicken may not cook evenly. Do not pat the chicken dry before dredging (unlike other buttermilk chicken recipes). Make sure to lift the chicken and shake off the excess flour (this will create little crevices that crisp up in the oven!). Optionally, add in 1 tbs dried chervil to the flour dredge, if you can find it!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	299
Fat:	10 g
Carbohydrates:	33 g
Protein:	19 g
Cholesterol:	50 g
Sodium:	991 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.