Extra Crispy Gluten-Free Chicken Tenders

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
• 1 cup superfine white rice flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons milk (dairy or unsweetened almond milk)
• Neutral oil for frying (like avocado or vegetable oil)

Instructions

1. 1

   Set up your dredging station: In a shallow bowl, whisk together the rice flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a second shallow bowl, beat the eggs with the milk until smooth. Line a baking sheet with parchment paper.

2. 2

   Double-dredge the chicken: Dip a chicken strip into the egg wash, letting excess drip off. Coat thoroughly in the flour mixture. Dip back into the egg wash a second time, then back into the flour, pressing firmly to adhere. Place on the prepared baking sheet. Repeat with all chicken.

3. 3

   Heat about ½ inch of neutral oil in a large, heavy-bottomed skillet over medium-high heat until shimmering (about 350°F/175°C).

4. 4

   Fry in batches: Carefully place 4-5 strips into the hot oil, without overcrowding. Fry for 3-4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C).

5. 5

   Drain on a wire rack set over a baking sheet (not on paper towels, to keep them crispy). Keep warm in a 200°F (90°C) oven while frying remaining batches.

6. 6

   Serve immediately with your favorite dipping sauces.