Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)
Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, laura’s gluten-free dairy-free fried chicken tenders (or breast chunks). One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. Make ready About 4 lb. Chicken, trimmed tenders, or chicken breast cut into chunks
  2. Prepare 2 Large eggs, well-beaten
  3. Take 1/4 Cup Milk (or original Almond Milk)
  4. Take 1/4 Cup Dill Pickle Juice
  5. Make ready 1 Tbs. Kosher Salt
  6. Prepare 1 Tbs. Ground Black Pepper
  7. Prepare 1 + Tbs. Onion Powder
  8. Make ready 1 Tbs. Garlic Powder
  9. Make ready 1 Tbs. paprika
  10. Make ready 2 tsp. Ground coriander
  11. Take 1 tsp. Baking Powder
  12. Make ready 1/4-1/2 tsp. Cayenne Pepper
  13. Prepare 1-1/2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
  14. Make ready 3-4 Quarts Vegetable or Peanut Oil (for frying)
Instructions to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. In a large bowl combine eggs, milk, pickle juice, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy.
  2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
  3. Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate up to
  4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature)
  5. Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off.
  6. Fry for 6-8 minutes (depending on size of pieces) until golden to medium brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust.
  7. Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!
  8. Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy.

So that’s going to wrap this up with this exceptional food laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!