• Katherine Arthurs

Gluten Free Pretzel Fried Chicken Tenders with Spicy Mayo

I did a thing. I fried chicken with a pretzel crust. AND they are delicious.

My husband + daughters loved these. I was pleasantly surprised + happy!

The tenders stay moist after the milk bath + crunchy from the pretzels. They are salty with the perfect amount of coating...and the simple spicy dip is a must.

I also served these with sugar free ketchup + homemade dill ranch.

Gluten Free Pretzel Fried Chicken Tenders with Spicy Mayo

3 chicken breasts, cut into long tenders

1 cup whole milk or coconut milk (or milk alternative)

1 cup gluten free flour blend (I love Bob Red Mills 1 to 1 Blend)

1/2 teaspoon each salt + pepper

2 eggs

2 1/2 cups gluten free pretzels

2 cups frying oil ( I used this organic vegetable shortening)

1 cup your favorite mayo

1/2 teaspoon chipotle powder

1 pinch of black pepper

In a medium sized bowl soak the chicken tenders in the milk for 2-4 hours, in the refrigerator.

Meanwhile, crush up the pretzels in a food processor or in a plastic bag with your hands. You want them very small. Place them in a shallow bowl.

When you are ready to bread the chicken. Remove the bowl from the refrigerator. In a shallow bowl, mix together the flour, salt + pepper. In another shallow bowl, whisk together the eggs.

Arrange your bowls in this order, from left to right. 1st is the chicken, 2nd is the flour, 3rd is the eggs and finally the pretzels. With tongs or a fork, drip dry one of the chicken tenders, place it in the flour + coat it lightly. Then add it to the egg + coat it on both sides. Drip dry + add it to the pretzels. Press down slightly + turn the piece of chicken over to coat all over. Place the coated chicken on a plate. Repeat until all the chicken is coated. Using forks in each bowl, will help you keep things clean + in their own bowls.

In a heavy duty pan with sides, heat the frying oil over medium heat. To test to see if the oil is ready, add a some piece of pretzel or flour to the pan. If it sizzles, it is ready. Add in the chicken tenders, carefully to not spill or splash the oil. Add in just enough chicken tenders to not over crowd the pan - I had to do 2 batches. Turn the chicken tenders over when the cooked side is brown + crispy + white on the sides. Cook on the next side for only 2-3 minutes. Don't overcook the chicken.

Remove from the oil to a pan or a plate.

Mix together the mayo + chipotle powder in a small serving bowl.

You can keep the tenders warm in a 300F oven until serving.