These Gluten-Free Chicken Tenders are made with pasture-raised chicken that is marinated in pickle juice and coated with a gluten-free breading made of cassava flour. They're perfectly juicy on the inside and crispy on the outside. You won't believe they're gluten-free and your whole family will love them!
Marinate Tenders: Add the tenders to a medium-sized mixing bowl and cover with pickle juice. Allow tenders to soak for at least 20 minutes and up to 2 hours. The longer, the better.
Make Breading: Add cassava flour, garlic powder, onion powder, and salt to a shallow dish and mix using a whisk until completely blended.
Bread Chicken: Remove the chicken tenders from the pickle juice and gently shake off any excess juice. Place each tender in the cassava flour mixture, rolling and flipping to cover completely. Place the coated tenders in a dish.
Heat Oil: Add the avocado oil to a large skillet and heat over medium-high heat until it begins to glisten, and ripple.
Fry Tenders: Carefully place 3-4 chicken tenders into the hot oil. Cook for about 3 - 4 ½ minutes, or until golden brown, then flip. Cook for another 3 - 4 ½ minutes, or until golden brown. Using a meat thermometer, ensure the internal temperature of the chicken reaches 165F.
Remove Tenders: Carefully remove tenders from the oil and place in a paper towel lined serving dish or on a wire rack. Repeat with remaining tenders.