If you like chicken tenders fried to a crunchy turn this recipe is for you. It is a riff on the spicy chicken tender recipe I have posted before. I reduced the spiciness to cater to a 7 year old. Easy and yummy. We had it with oven wedge fries, baked slices of butternut squash and broccoli. Great supper last night.
There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no. I miss crispy chicken like I used to enjoy at Wendy’s. I make my spicy version but when my grandson moved in we needed something just a bit less spicy.
If you look on Glutenfreeonashoestring there is a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar. Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick!
I lowered the hot sauce even more; ditto for the cayenne powder as I was pretty sure I didn’t want it quite so spicy; do as you wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. I used a non stick frying pan and 1/4 inch canola oil. It was almost like deep frying but not quite.
You can also cut the chicken up into chunks, pound them briefly and you have lovely fingers that are somewhat smaller, great for kids. Fried chicken tenders are not something I would eat every week but it sure was yummy! I think this recipe is well worth trying even if you just buy some gf Bisquick.
Gluten-Free Chicken Tenders
1 Tbsp. Frank’s Red Hot Sauce
1/2 c Water
1/2 c Gluten-Free Bisquick
1 Tsp. Sea Salt
1/4 Tsp. Cayenne Pepper
1/8 Tsp. Fine Ground Pepper
1/2 Tsp. Paprika
1/4 Tsp. Garlic Powder
1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner.
Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl. I used a wide soup bowl.
In a separate small mixing bowl mix together Frank’s Red Hot Sauce and water. In a high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken. Or use my frying pan method I described above; less oil for that and no thermometer needed. Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat. This can get messy; try to keep one hand dry and one for the water/hot sauce part. Or, if you want less coating start the raw tenders in the hot sauce water bath and just put one at a time into the seasoned flour to coat; one dip unlike first version. Let rest a few minutes to dry somewhat. Slide one into the hot oil and then a second one. Cook chicken for about 4-5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).
Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.
Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!
Adapted from creativecookinggf.wordpress.com, February 2011.
Adapted from my spicy tenders post in May 2017.
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