The Best Paleo Chicken Tenders: Grain-Free & Gluten-Free
These Paleo Chicken Tenders are crispy on the outside, juicy in the middle, seasoned to perfection and super easy to make. If you didn’t know any better, you’d never guess they were grain-free, gluten-free and Paleo-friendly. Your kids will love them and they’re perfect for a game day spread.
Ingredients
- 444 Boneless Skinless Chicken Breasts, medium, rinsed, pat dry and sliced into 1" strips
- 222 Eggs
- 1.5 cups1.5 cups1.5 cups Tapioca Starch, plus more, as needed
- 2 tsp2 tsp2 tsp Paprika
- 2 tsp2 tsp2 tsp Onion Powder
- 2 tsp2 tsp2 tsp Kosher Salt, plus more, as needed
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Granulated Garlic
- 1/2 tsp1/2 tsp1/2 tsp Cayenne Pepper, plus more, as desired
- 1/2 tsp1/2 tsp1/2 tsp Ground Fresh Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Water, cold
- 1 cup1 cup1 cup Avocado Oil, plus more, as needed
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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 chicken, eggs, ¼ cup tapioca starch, paprika, onion powder, salt, smoked paprika, granulated garlic, cayenne pepper, black pepper, and water. Mix well to coat, cover and refrigerate 15-30 minutes to marinate.
- When ready to cook, preheat 1 cup of avocado oil in a large cast-iron skillet set over medium heat until it reaches around 360F.
- Add the remaining 1.25 cups tapioca starch to a large bowl or strong paper bag. Season the starch with a pinch of salt and pepper and stir through. Working in batches, drain the chicken of any excess batter and transfer them to the tapioca starch. Toss the chicken pieces to fully coat, shake off any excess starch and carefully add them to the hot oil. Cook the chicken until golden brown and crispy, around 4 minutes. Flip and cook the other side until golden brown and crispy, or until the thickest part of the chicken registers 165F internally, 3-4 more minutes.
- Transfer the chicken to a sheet pan lined with a wire rack to drain excess oil and continue cooking the rest in batches. Serve immediately with dipping sauces of choice.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Gluten Free Grain Free Nut Free Paleo Poultry Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 737 |
Fat: | 59 g |
Carbohydrates: | 30 g |
Protein: | 20 g |
Cholesterol: | 85 g |
Sodium: | 612 mg |
Fiber: | 1 g |
Sugars: | 0 g |
Calculated per serving. |
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