Chicken tenders are food of the gods—followed closely by chocolate milkshakes. If you disagree, you’re on the wrong food blog. Be gone with ye, foul demon!
For me, chicken tenders are the ultimate comfort food. When I was younger, my dad worked in a diner. I spent countless hours at the counter, legs swinging from the barstool as I watched the beautiful chaos of restaurant service. My favorite order—then and now—has always been chicken tenders and fries. So when I discovered I had a gluten allergy about ten years ago, I was devastated that I could no longer enjoy this greasy, fried diner favorite.
My then‑boyfriend (now husband), Josh, was also crushed. In his words, avoiding fried food was “unacceptable.” He spent three days experimenting until he figured out how to fry safely for me. I came home after a double shift waiting tables and found chicken tenders, mozzarella sticks, and a whole slew of fried treats. All of which I hadn’t eaten in over eight years. I excused myself to the bathroom to cry—after eating several mozzarella sticks!
We’ve added one our go to fried favorites here. Fresh made chicken tenders are so much better than frozen, and you can pretend they’re healthier. While fresh cut fries are not only incredibly simple but they’re a delicious pairing with pretty much any meal.
If you’re like me and have missed fried foods, and if you’ve realized that the only way to replicate restaurant flavor is to make them yourself, you’re in luck.
Below you’ll find our homemade recipe—perfected over three years—straight from our kitchen to yours. We’ve also included a list of ingredients and where to buy them (we’re VERY particular about our breadcrumbs).
Enjoy!
Triple Battered Chicken Tenders & Fresh Cut Fries
Ingredients
- 2 Whole Chicken Breasts
Chicken Tender Batter
- 2 cups Aleia's Italian Bread Crumbs GF
- 2 cups Powdered Parmesan
- Salt and Pepper to taste
- 2 cups King Arthur's GF Bread Flour
- 3 Eggs
Fresh Cut Fries
- 6 Russet Potatoes
- 4-5 cups Canola Oil (or enough oil to fill the bottom of a pot or pan)
Instructions
Step 1: Prep the Breading Stations
Station 1 – Seasoned Flour:
- In a shallow bowl, combine King Arthur Gluten-Free Flour with a generous pinch of salt, pepper, and any optional seasonings you like (e.g., 1 tsp garlic powder, ½ tsp paprika).
Station 2 – Eggs:
- Crack the eggs into a second shallow bowl and beat until smooth.
Station 3 – Breadcrumb Mix:
- In a third bowl, mix together gluten-free breadcrumbs and powdered Parmesan cheese.
Step 2: The Triple Battering Process
- You’ll coat each tender three times using this pattern: Flour → Egg → Flour → Egg → Breadcrumbs.
- Pat the chicken tenders dry with paper towels.
- Coat in seasoned flour, pressing lightly so it sticks.
- Dip into beaten egg, coating fully.
- Repeat: back into the flour, then into the egg again.
- Press into breadcrumb-Parmesan mixture, making sure every side is well coated.
- Place each finished tender on a baking sheet or plate.
Step 3: Chill (Optional but Recommended)
- Let the breaded tenders rest in the fridge for 15–30 minutes. This helps the coating adhere better when frying.
Step 4: Fry
- Heat about ½ inch of oil in a skillet over medium-high heat until shimmering (about 350°F if using a thermometer).
- Fry tenders in batches for 3–4 minutes per side, or until golden brown and cooked through (internal temp: 165°F).
- Transfer to a paper towel-lined plate or wire rack to drain.
Step 5: Serve
- Serve hot with your favorite dipping sauces (hot honey mustard, anyone?).
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