I have a confession. My dirty secret junk food used to be Long John Silver’s chicken. Crispy, battered chicken with hush puppies and fries?? Count me in! Now that I am eating a gluten-free, sort of paleo diet, that guilty pleasure is out the window. Or is it??
I recently discovered a way to make battered chicken that is deliciously crispy! I haven’t tried it with fish, but I bet if you used cod instead of chicken, you could have yourself gluten free fish and chips. And while this isn’t a low calorie meal, it is cooked in healthy fat with gut friendly ingredients. And cooking at home is a great way to stay on budget!
Common questions with this recipe: (Jump to recipe button)
Does it matter which starch I use (arrowroot, potato, or tapioca)? Short answer: no! Use whichever one you have on hand or your prefer. Long answer: I have a whole blog post on the topic of which starch fries best you can read here!
What is your preferred fat for frying? I really like refined coconut oil. Traditional frying oils like canola or peanut oil always leave a film in the air – I walk away feeling greasy and smelling like a fast food restaurant. I find oils like coconut and avocado oils don’t cause this effect. I choose to use coconut oil over avocado oil because it is more budget friendly. Refined coconut oil versus unrefined coconut oil has a higher smoke point, and it also has less of a coconut flavor and odor.
Do I HAVE to brine the chicken? Is it strictly necessary? No. Is it the best way to get moist, flavorful chicken? Yes. Trust me, take the 20 – 30 minutes and brine the chicken. It is worth it!!
Can you freeze it to reheat? Yes! Let the battered and fried chicken completely cool and then store in the freezer. Reheat in the air fryer between 375 – 400 degrees for 7-8 minutes. If you do not have an air fryer, I would recommend reheating in an oven. This recipe would get soggy if reheated in the microwave.
Is there a difference between club soda and seltzer? Yes, there is a slight difference between the two. But the difference in this instance is negligible. I have used both and they work just fine.
Can you use something besides almond flour? I would not recommend using any other kind of flour, no.
Paleo, Whole30, Gluten Free, Main Dishes, Dairy Free
Paleo Battered Chicken Tenders
These chicken tenders are juicy and crispy and oh so delicious! Gluten free, dairy free, grain free, and if you use the ingredients listed here this recipe is also paleo and Whole30 compliant.
- Prep Time: 35
- Cook Time: 10
- Total Time: 45
- Yield: 8–10 Tenders 1x
- Category: Dinners
Ingredients
2 pounds boneless, skinless chicken breasts, trimmed
Kosher salt (I prefer Diamond brand) and pepper
1 cup (150 g) arrowroot flour
6 TB (40 g) almond flour
1 1/2 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne or chipotle pepper powder
3/4 cup (52 g) seltzer or club soda
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1 1/2 cups (145 g) refined coconut oil
Instructions
- Cut each chicken breast into 1-inch-thick pieces that are about 3 inches long. This is not an exact science. Cut up the chicken breast the best way you can!
- Dissolve ¼ cup of salt in 1 ½ quarts cold water in a large container. Submerge the chicken pieces in brine, cover, and refrigerate for 20-30 minutes. Cutting up the chicken first will give you the best results versus brining a whole chicken breast.
- Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with paper towels and then place wire rack on top of paper towels. You will place the cooked chicken here in the warmed oven while you are frying the batch.
- Whisk arrowroot flour, almond flour, paprika, garlic powder, cayenne/chipotle, ½ tsp salt, and ½ tsp pepper together in a large bowl. Whisk in seltzer/club soda until thoroughly combined and smooth. Let sit until thickened, about 15 minutes.
- Whisk cream of tartar and baking soda into batter. Remove chicken from brine and pat dry with paper towels; discard brine. Add chicken pieces to batter and toss to coat thoroughly.
- Heat oil in 10 inch skillet over medium-high heat to 375 degrees (use a food thermometer). Remove chicken from batter, allowing excess batter to drip back into bowl, and carefully add chicken to the hot oil. Fry the chicken until deep golden brown. First side should take about 3 minutes, then flip and fry about 2 more minutes until golden brown. Use food thermometer to check that internal temperature is at least 160-165 degrees.
- Place cooked chicken on wire rack on baking sheet in the oven to keep warm while cooking the other batches. It usually takes 3 batches, but it can vary based on your pan size and how you place the chicken in the pan. Return oil to 375 degrees prior to frying the next batch.
