Fried Chicken Tenders
Allergy Friendly Fried chicken tenders deliver a crispy, golden-brown crunch with a juicy, tender interior. First, the chicken is coated in a seasoned gluten free breading that crisps up beautifully when fried. As a result, each bite offers a satisfying crunch, followed by the savory flavor of the chicken. Additionally, the tender meat stays juicy, ensuring every piece bursts with flavor. Whether you serve them as an appetizer or a main dish, fried chicken tenders are sure to win over any crowd. Furthermore, you can easily pair them with a variety of dipping sauces, which will enhance the overall flavor. In short, these tenders are the ultimate comfort food and the perfect choice for any occasion!
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History of Fried Chicken Tenders
The Origins of Fried Chicken Tenders
Fried chicken tenders, as we know them today, have roots deeply embedded in Southern cooking traditions. While the exact origins of the dish are hard to pinpoint, fried chicken itself dates back to the 18th century in the United States, particularly in the South. African slaves brought their culinary influences, including deep frying techniques, to America, creating a lasting legacy in Southern cuisine. However, the specific concept of “tenders” evolved much later. Instead of serving whole fried chicken pieces, cooks began cutting chicken into smaller, more convenient strips. This change made the dish more portable and easier to eat, which led to its rise in popularity.
The Rise in Popularity
By the late 20th century, fried chicken tenders gained widespread recognition. Fast food chains began to embrace the idea, offering tenders as a menu item. This shift not only made the dish more accessible but also helped shape its identity as a convenient, finger-food snack. The trend grew even more in the 1980s and 1990s when families began seeking quick, easy meals, and fried chicken tenders became a staple in many households. Their portability and the ease of preparation further cemented their place in American cuisine. As a result, these crispy delights became a go-to for both casual dining and family gatherings.
Fried Chicken Tenders Today
In modern times, fried chicken tenders have transcended fast food restaurants and are now a fixture on many restaurant menus across the country. They are often served with various dipping sauces, including ranch, honey mustard, or barbecue sauce, allowing for creative flavor combinations. Moreover, people have started experimenting with different coatings and seasonings, from classic breading to allergy friendly or spicy alternatives. Additionally, many are now preparing them at home, elevating the dish with unique twists while keeping the traditional appeal. Consequently, fried chicken tenders remain a beloved comfort food, adapting to contemporary tastes while maintaining their roots in Southern cuisine.
If you want to find out more about the history of Fried Chicken Tenders, click here, where I found some of my information.
Ingredients & Substitutes
- Chicken thighs. You can choose whichever cut of chicken you like best. Thighs are our favorite.
- garlic powder.
- onion powder.
- smoked paprika.
- black pepper.
- all purpose gf flour.
- cornstarch. We use cornstarch for the various batters. A good substitute is arrowroot powder.
- baking powder.
- cayenne.
- white pepper.
- salt.
- non dairy milk. We personally like to use oat milk, but any plant based milk will do!
- apple cider vinegar.
How to Make Allergy Friendly Fried Chicken Tenders
Add all the “for the chicken” ingredients together and massage into meat.
Then, add all the dry batter into a mixing bowl till combined.
Repeat step two with the wet batter in another bowl.
Bring a deep pot of canola or olive oil up to 375F. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. The flour should sizzle but not turn brown right away.
Once oil is up to temperature, coat your chicken in dry, then wet, and back into dry batter one more time. Cook until golden brown, about 5 minutes (2-3 mins per side). To make extra crispy, fry one more time for 1-2 mins per side.
Other Favorite Allergy Friendly Dinner Recipes
Fried Chicken Tenders (Dairy, Gluten, Egg, & Soy Free)
Yum!!! That’s all I need to say about this recipe.
- Total Time: 1 hour
- Yield: 8 large pieces 1x
Ingredients
For the chicken:
- 1 pound chicken breasts, OR thighs (for a fattier cut), cut into long strips
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
For dry batter:
- 1/2 cup all purpose gf flour
- 1/2 cup cornstarch
- 1 Tbsp baking powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp white pepper
- 1 – 2 tsp salt
- 1/4 tsp black pepper
For the wet batter:
- 1 cup non dairy milk
- 1 Tbsp apple cider vinegar
- 1/3 cup all purpose gluten free flour (more as needed)
Instructions
- Mix all the chicken seasoning ingredients and rub onto the meat.
- In one bowl, combine dry batter ingredients.
- In a second bowl, mix the wet batter ingredients.
- Preheat oil in a deep pot to 375°F. Test with a pinch of flour—it should sizzle, not brown too fast.
- Coat chicken in dry, then wet, then dry batter again.
- Fry until golden brown, about 2–3 minutes per side.