Allergy Free Gluten-free Southern Fried Chicken Tenders

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is lower in saturated fat.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickener.

Cut chicken breast into strips.

Take chicken strips out of the refrigerator 15-20 minutes before frying to let them come to room temperature.

In a bowl, combine oat flour with Miss oz seasoning and sea salt.

Crack an egg and separate the egg whites into a bowl, discarding the yolks or saving them for later use.

Add a splash of hot sauce to the egg whites for flavor.

Dip each chicken strip into the egg whites, then dredge in the seasoned oat flour until fully coated.

Heat beef tallow in a cast iron skillet to 350°F, using a thermometer to check the temperature.

Carefully add 5-6 chicken strips to the hot oil, ensuring not to overcrowd the skillet.

Fry chicken strips until golden brown and cooked through, about 5-7 minutes, maintaining the oil temperature at 350°F.

Use a slotted spoon to remove chicken and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens