The Best Paleo Chicken Tenders: Grain-Free & Gluten-Free (Edit recipe)

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.

30 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

4 Boneless Skinless Chicken Breasts, medium, rinsed, pat dry and sliced into 1" strips
2 Eggs
1.5 cups Tapioca Starch, plus more, as needed
2 tsp Paprika
2 tsp Onion Powder
2 tsp Kosher Salt, plus more, as needed
1 tsp Smoked Paprika
1 tsp Granulated Garlic
1/2 tsp Cayenne Pepper, plus more, as desired
1/2 tsp Ground Fresh Black Peppercorns
2 Tbsp Water, cold
1 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.