These chicken tenders are all about that satisfying crunch-to-tender-meat ratio, and they deliver every time. Juicy tenders get seasoned simply with salt and pepper, then coated in a crisp, deeply golden crust flavored with garlic powder, smoked paprika, and onion powder for a savory punch in every bite. Pan-frying in a hot skillet locks in that crackly exterior while keeping the inside tender and juicy, and holding the finished batches on a wire rack in a warm oven means everything stays crisp until you're ready to serve. A squeeze of fresh lemon at the end brightens up the whole dish beautifully. This one's a reliable pick for a gluten free dinner rotation, whether you're feeding picky kids or meal-prepping lunches for the week. Simple technique, big payoff — exactly what a good chicken tender should be.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Pat the chicken tenders dry with paper towels, then season all over with the kosher salt and black pepper.
Set up a three-station breading line: spread the flour in one shallow dish, beat the eggs in a second shallow dish, and combine the panko, garlic powder, smoked paprika, and onion powder in a third shallow dish.
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