Gluten-Free Fried Buttermilk Chicken Tenders Recipe

Golden, crispy, and packed with flavor, these gluten-free fried buttermilk chicken tenders start with a rich marinade of buttermilk and bold spices like garlic powder, paprika, and onion powder, which tenderize the chicken and infuse it with savory depth. After soaking for several hours, the tenders are dredged in a seasoned gluten-free flour blend—free of xanthan gum—to create a crunchy coating enhanced by dried parsley and a touch of black pepper. Fried in hot vegetable or canola oil until perfectly crisp, each piece is finished with a sprinkle of Maldon salt flakes for a gourmet touch. Ideal for dipping in ranch or your favorite sauce, they’re a comforting, crowd-pleasing treat that just happens to be gluten-free.

Gluten-Free Fried Buttermilk Chicken Tenders

Recipe by Maria Hensinger | Stillwood Kitchen

Prep Time: 6 hours

Cook Time: 30 min

Serves: 4

US Wellness Meats Shopping List – Chicken Tenders

Ingredients

For The Marinade

• 1 lb Chicken Tenders
• 1 1/2 c Buttermilk
• 1 1/2 tbsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1/2 tsp Black Pepper
• 1/2 tsp Salt

For the Breading

• 1 1/2 cup Gluten-Free or All-purpose Flour (If using Gluten-Free flour, make sure there is NO xanthan gum in the blend)
• 1 tsp Garlic Powder
• 2 tsp Dried Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Paprika
• Vegetable or Canola Oil For frying
• Maldon Salt Flakes (Optional)

Instructions

Marinade the Chicken

• Add the chicken tenders to a large bowl.
• Pour the buttermilk into a measuring cup, then add the garlic and onion powder, paprika, black pepper, and the salt.
• Mix the spices into the buttermilk then pour it over the chicken tenders.
• Move the chicken tenders around in the marinade to make sure they are coated with the buttermilk.
• Cover the bowl with plastic wrap and place it in the refrigerator for 4-6 hours.

Make the Flour Coating

• Add the flour to a shallow bowl along with the garlic powder, dried parsley, paprika, salt & black pepper. Mix well and set aside.
• Remove one chicken tender at a time and coat it in the flour mixture.
• Heat a large skillet with 1/2 inch of the oil, when the oil is at 350°F slowly add a few chicken tenders at a time. Don’t crowd the pan.
• Fry until the one side is golden then flip and fry the other side.
• As each chicken tender becomes golden brown, remove it to a parchment-lined or paper-towel-lined plate.
• Continue frying the chicken tenders until all the chicken is cooked.
• Once all the chicken is cooked, liberally sprinkle them with some sea salt flakes.
• Serve with ranch or your favorite dressing.

Chef’s Notes

If the breading is pulling away from the chicken, then the oil is not hot enough. If you do not have a thermometer to measure the oil temp, fry the chicken in batches, then let the oil heat up again for a few minutes (without any chicken tenders in it) before you add the next batch.

Huge thanks to Chef Maria Hensinger of Stillwood Kitchen for sharing this crispy, gluten-free twist on classic buttermilk chicken tenders! Want more recipes like this? Head over to our Discover Blog for more wholesome, delicious inspiration.