These gluten-free chicken tenders are coated in almond flour, then fried in hot avocado oil until golden brown and delightfully crispy. Pound the chicken pieces thin using a meat pounder. Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans.
Pre-heat oven to 375°F. Line a sheet pan with parchment paper. Rinse and pat dry the chicken. Season the chicken strips on both sides with garlic powder, onion powder, salt, and pepper. Crush the gluten-free cereal either in a food processor or place in a large bowl and crush the cereal by hand.
Feel free to use any type of gluten free rice cereal or gluten free flours that you like to add the crunchy texture on the outside of the chicken tenders. A few different options are Gluten Free Chex-Mix Rice Cereal, Gluten Free Brown Rice Cereal and other gluten free flours.