This crispy gluten free chicken tenders will make you wonder why you haven't switch to almond flour for breading before. Crisped to perfection with a simple garnish to please anyone and everyone.
Measure the almond flour into a bowl and season with salt, black and cayenne pepper and set aside. In a separate bowl, whisk the egg and set aside.
Remove the excess fat and the tough tendon from the tenders. Dip the tenders into the beaten egg and then into the seasoned almond flour. Make sure to cake enough almond flour on the tenders and set aside.
Add the oil and set the temperature to 390°F/200°C (medium- high).
Lower the temperature to 375°F/ 190°F (medium-high) then add 4-5 tenders to the hot oil making sure not to overcrowd. Fry for 5 minutes on each side or until the almond flour turns golden brown on both sides.
Carefully transfer the chicken to a paper towel lined tray. Make sure your oil is at the right temperature before adding another batch of chicken. If needed, return to 390°F/ 200°C (high) to reheat the oil. Repeat cooking steps 1 & 2 until all of the chicken is cooked. Once all tenders are cooked, drain the excess oil and wipe the pan clean.
Add the oil to the clean wiped pan and then set the temperature to 435°F/ 225°C (high).
Add the tomatoes and cooked them for 2 minutes or until they look charred. It is best to keep as undistrubed as possible to ensure a nice dark color.
Add the spinach and seasoning, then lower the temperature to 230°F/ 110°C (medium-low) and cook for 30 seconds or until the spinach is wilted but not fully cooked.
Serve the crispy tenders with some of the spinach and tomato garnish and enjoy!.
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