Flourless Fried Chicken Tenders

Hey everyone! I know I haven't written in awhile, I'm sorry!

I promised you guys I'd make cornmeal crusted chicken, but when I was ready to make it, I read the directions and saw that the chicken had to soak for many hours and I didn't have the time. So instead I made flourless fried chicken tenders.

This recipe is from Allergy Free Cookbook which has too many authors to list.

Flourless Fried Chicken Tenders: Dairy, egg, soy, wheat, fish, and nut free.

  • 1 1/2 cups chickpea/garbanzo flour (Or your choice; I used white rice flour because of allergies)
  • 1 1/2 teaspoons Italian seasoning (Check labels for soy)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 cup plus 2 tablespoons water
  • Oil for frying (I used canola; vegetable oil has soy so check labels)
  • 1 pound chicken tenders, cut in half if large
  • Curry Mayo Dipping Sauce (Optional; combine 1/2 cup mayo, 1/4 cup sour cream, 1/2 teaspoon curry powder in small bowl. Stir in 2 tablespoons minced fresh cilantro)


  1. Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper and red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by tablespoons if needed until batter is consistency of heavy cream.
  2. Meanwhile, add oil to a large heavy skillet or Dutch oven to 3/4 inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees F)
  3. Pat chicken pieces dry. Dip pices into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2 to 3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan. Drain on paper towels. Serve warm with Curry Mayo Dipping Sauce if desired.

What I used: Bob's Red Mill white rice flour, 5th Season Italian seasoning, Great Value (Walmart) salt, Great Value black pepper, McCormick's ground red pepper (cayenne), tap water, Great Value canola oil, Tyson chicken breast tenderloins

What I thought: These were awesome! They came out very crunchy and I like them a little softer. I found out that once they're reheated, though, the crust softens up a little. The only real downside I found was that the coating didn't really stick to the chicken once you cut into them. It could have been because I used a different flour than the recipe asked for, but I loved the flavor of the white rice flour. It could have used a little more seasoning though. But overall, these were very good. We also made our own french fries in the oil after we were done with the chicken. It was a great meal!



[Want other gluten free recipes? Check out Real Sustenance]

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Brittany @ Real Sustenance said...

What a great site you have!! :)
Im also intolerant to just about everything- (I stay away from Gluten/Dairy/Soy )

Wanted to invite you to share this recipe (and others) at a weekly event I host titled Seasonal Sundays. Your recipes are especially great- as they are allergy sensitive :)

Happy Sunday! :)

Anonymous said...

Lots of good reading here, thank you! I had been searching on yahoo when I found your post, I’m going to add your feed to Google Reader, I look forward to a lot more from you.