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Double-Battered Fried Chicken Tenders: Gluten Free + Dairy Free + Egg Free

10:09 PM

We consider ourselves relatively healthy people but, every once in a while we crave some delicious, juicy fried chicken. Here's the thing: we're kinda picky. Fried chicken can be a lot of things besides good—it can be greasy, it can be dry, it can be overcooked, it can be flavorless, it can be all-around questionable. So, the best thing about being forced to make our own is that we get literally the greatest chicken ever. (And hey, I can brag, because we all know I'm not the one cooking.)

The secret to crispy-on-the-outside, juicy-on-the-inside is double battering. A heavier coating of flour traps the meat's moisture inside, creating a pocket that allows the chicken to stay tender while the batter nicely crisps.

Prep Time: 20 minutes
Cook Time: 20 minutes


4 chicken breasts
Canola oil, for frying (enough to fill your pan about 1 inch deep)

Seasoned Flour-
2 cups gluten free flour (we used Bob's Red Mill)
2 tbsp. salt
2 tbsp. paprika
1 tbsp. chili powder
1 tsp. garlic powder
1 tbsp. mustard powder
1 tsp. oregano
1 tsp. thyme

Egg Wash Substitute-
1/2 cup dairy free mayo (we used Earth Balance Original Mindful Mayo)
1/4 cup water

1. Prepare Your Basics
Cut your chicken breasts into strips about 1 1/2 inch thick. Combine your flour mixture and make your egg wash.

2. Double Batter Your Chicken
Dip the chicken into the seasoned flour, covering all sides, and let it rest for 3 minutes. After it rests, dip the floured chicken into the egg wash substitute, then back into the flour, covering all sides each time. Shake off excess flour and let it rest for another 10 minutes.

3. Ready Your Oil
Fill a pan with about an inch of canola oil and place it over medium-high heat. Allow the oil to heat—to test the heat, drop in a pinch of flour. If it rises to the top and bubbles, the oil is ready; if it sinks to the bottom, wait a few minutes and try again. Once it's ready, turn the heat down to medium.

4. Fry Your Chicken
Gently drop several pieces into the hot oil and allow to fry for three minutes. Flip and fry for another three minutes. When they're done, remove from the oil and set on a paper towel. Sprinkle with salt.

We paired this delicious, moist chicken with some kale and sweet potato wedges for a delicious, colorful dinner. You can also use our recipe for dairy-free buffalo sauce to make these amazing, crave-worthy buffalo chicken tenders!

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  1. This recipe looks fantastic Annelies! I love doing baked chicken like this, but haven’t tried it with these seasonings

  2. Okay, just made this recipe. I needed to find a good dairy-free recipe because my toddler is allergic. It is U-N-R-E-A-L how good this chicken turned out! Thanks so much for posting!

  3. Fantastic recipe! I use homemade taco seasoning in the seasoned flour (we like a little spice in our home), and it turned out perfect. Very moist. Thank you!

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