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?).