Gluten-Free Fried Chicken Strips



  • 1 lb Chicken Tenders

Buttermilk Marinade:

  • 1 Cup Buttermilk
  • 1 Large Garlic Clove, minced
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cajun-style Seasoned Salt
  • 1/2 Tsp Freshly Ground Black Pepper

Rice Flour Dredge:

  • 3/4 Cup Brown Rice Flour
  • 1/4 Cup Cornstarch
  • 1 Tbsp Sweet Paprika
  • 1/2 tsp Dried Thyme
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Cajun-style Seasoned Salt
  • 1/4 Cup Grapeseed Oil, for frying


  1. In a medium bowl, combine the buttermilk marinade ingredients and blend well.
  2. Add the chicken strips; coat them well. Cover and refrigerate for at least 1 hour or overnight.
  3. When ready to fry, combine the rice flour dredge ingredients in another medium bowl.
  4. Heat a Lodge 10 of 12 inch cast iron skillet for 1 to 2 minutes over medium heat. Add just enough oil to coat the bottom by about 1/4 inch. When the oil is hot (test by tossing a pinch of flour into the hot oil to see if it creates bubbles) commence with the next step.
  5. Place one piece of chicken in the dredge, and coat it lightly and evenly; shake off any excess, and place it in the hot oil. You should see a line of bubbles form along the edges of the chicken. If you do, the oil is the proper temperature and you are ready to fry the rest of the chicken.
  6. Quickly dredge the remaining chicken strips in the flour mixture in the same way. Add them to the hot oil, leaving about 1/2 inch of space between each strip; do not crowd the pan (you may need to fry them in batches). Fry until the bottoms are lightly browned and crisp to the touch, 4 to 5 minutes. Turn the strips over, and fry until the other side is golden brown, another 4 to 5 minutes.
  7. Transfer the chicken to a paper towel-lined plate to drain. Test the strips to be sure the center is cooked through; it should be white, not pink. If the meat is still pink, finish cooking in a 400°F oven for 10 minutes.

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