Why You’ll Love Gluten-Free Fried Chicken

  • Crispy & golden: A crunchy coating that stays on!
  • Easy to make: Simple ingredients and quick prep.
  • Healthier than store-bought: No weird fillers, just real ingredients.
  • Naturally gluten-free & grain-free: No breadcrumbs or wheat flour. Bonus that it’s dairy-free and paleo.
  • Dipping-friendly & delicious: Pair with your favorite sauces!

If you love this gluten free chicken recipe, you’ll love these gluten-free chicken nuggets made with sweet potato and gluten-free rice krispie chicken tenders!

gluten free fried chicken dipped in healthy honey mustard

Ingredients You’ll Need

  • Coconut oil or avocado oil: A high-heat oil for perfect frying.
  • Chicken tenderloins: Perfectly sized for frying, but you can also use chicken thighs or wings!
  • Eggs: Helps the coating stick for that crispy texture.
  • Almond flour & tapioca starch (flour): The perfect gluten-free breading that crisps up beautifully.
  • Garlic powder & paprika: Adds flavor and a little color.
  • Salt & black pepper: Essential seasonings to enhance taste.
Jump to Recipe
paleo fried chicken recipe on parchment paper with a bowl of honey mustard

How to Make Fried Chicken with Almond Flour

  1. Prep the chicken: Pat the chicken strips dry with a paper towel and set aside. Prepare a paper towel-lined plate for cooling.
  2. Set up your dredging station: In a medium shallow bowl, whisk eggs together. In second bowl, mix almond flour, tapioca flour and spices.
  3. Heat the oil: Add coconut oil or avocado oil to a large frying pan over medium heat. The oil should reach 325°F-350°F—hot enough for frying but not smoking.
  4. Bread the chicken: Dip each chicken tender in the flour mixture, coating well. Then dip it into the egg mixture. Dip it back into the flour mixture again for a thicker, crunchier coating.
  5. Fry to perfection: Check the internal temperature with a thermometer—it should read 165°F. Place chicken tenders in the hot oil and cook for 3 minutes per side, or until crispy and golden brown.
fried chicken made with almond flour and tapioca flour

Molly’s Tried & Tested Tips

Keep the oil at the right temp – Too hot? The coating will burn. Too cool? The breading won’t stick. Stay between 325-350°F for best results.
Double dredge – Dip in flour, egg, then flour again for an extra crispy coating.
Use a thermometer – Chicken should reach 165°F internally for juicy, fully cooked tenders.
Work in batches – Fry in small batches so the oil stays hot and the tenders cook evenly.

Dipping Sauce Ideas

Honey Mustard – Classic and tangy, my homemade honey mustard sauce is my favorite dipping sauce!
Garlic Aioli – Creamy and flavorful.
Buffalo Sauce – For a spicy kick.
Avocado Ranch – Or creamy jalapeno ranch.
BBQ Sauce or Ketchup – Sweet, smoky, and delicious!

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4.74 from 23 votes

Fried Chicken with Almond Flour

Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
This fried chicken with almond flour recipe makes tenders that are crispy on the outside, juicy on the inside, and packed with flavor! They have the perfect crunch—without the gluten. Whether you fry, bake, or air fry them, they’re guaranteed to be a hit. Serve them up with your favorite dips and enjoy!
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Molly Thompson

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Molly Thompson
Servings: 4

Ingredients

  • 1 lb chicken tenderloins
  • 2 large eggs
  • 1 cup almond flour
  • 1/3 cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Avocado oil for frying coconut oil works too

Instructions 

  • Pat the chicken dry with a paper towel and set aside. Place a paper towel lined plate next to the pan and set aside.
    1 lb chicken tenderloins
  • Whisk the eggs together in a medium bowl then combine the almond flour, tapioca flour garlic powder, onion powder, paprika, salt, and pepper in a separate medium bowl and mix well.
    2 large eggs, 1 cup almond flour, 1/3 cup tapioca flour, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon onion powder
  • Add the oil to a large frying pan and heat until sizzling and very hot. The oil should be between 325°F and 350°F. Any cooler and the coating won’t stay on the chicken and if it’s too hot the oil will smoke and burn.
    Avocado oil for frying
  • Once the oil is hot, using one hand, add a piece of chicken to the flour mixture then dip in the eggs and cover completely. Transfer back to the flour mixture and dredge until a thick coat of flour covers the chicken. Working in batches if necessary, place the chicken in the hot oil and cook until brown on each side and no longer pink in the center—about 3 minutes on each side, or until an internal thermometer reads 165°F. Continue checking the oil temperature and adjusting heat to keep it hot enough once you add the chicken.
  • When each chicken tender is done, transfer to the paper towel lined plate to cool. If you need to do another batch, check the oil for any bits of coating that fell off. If there is a lot, discard oil and bits and heat more oil to avoid the second batch burning. Repeat the process with the next batch. Allow to cool on the paper towel before serving. See notes for honey mustard recipe.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Oven Baked Chicken Tenders. Bake at 425  on a sheet pan lined with parchment paper for 12-15 minutes, or until the internal temp reaches 165.
Air Fryer. Spray the air fryer and preheat it to 400. Air fry the chicken tenders at 400 for 12-15 minutes, or until they reach 165.
Chicken Breasts. Whole chicken breasts are thick and can cook unevenly, slice them in half lengthwise to create to thinner chicken cutlets then pound them into an even thickness and slice them into strips. 
Drumsticks and Thighs. You can make gluten free chicken thighs and wings by breading them and cooking at 350°F for 7-8 minutes on each side, or until the internal temperature with a meat thermometer reaches 165.
Honey Mustard. Mix 1/4 cup of honey, yellow mustard, mayo, and 1 Tbsp lemon juice in a bowl until combined.
To Store: Store leftovers in the fridge for up to 4 days in an airtight container.
To Reheat: Reheat leftover tenders in the oven at 375°F for 10 minutes or in the air fryer for 5-7 minutes, or until heated through.
 

Video

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 6.8g | Protein: 32.9g | Fat: 21.2g | Cholesterol: 175.7mg | Sodium: 668.8mg | Fiber: 1.3g | Sugar: 1.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!
fried chicken with almond flour with one of them with a bite taken out

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FAQs

Can I use chicken thighs or wings instead?

Yes! Chicken thighs will be juicier, and wings will be extra crispy. Adjust cook time as needed.

Can I bake these instead of frying?

Yes! Bake at 425°F for 12-15 minutes on a baking sheet, flipping halfway through. They won’t be quite as crispy as frying, but still delicious!

Can I make them in the air fryer?

Absolutely! Air fry at 400°F for 12-15 minutes, flipping halfway. Lightly spray with cooking oil for extra crispiness.

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4.74 from 23 votes (20 ratings without comment)

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Recipe Rating




4 Comments

  1. Marlene says:

    5 stars
    We loved it! Thank you

    Reply
    1. Molly Thompson says:

      You’re welcome! Thanks for commenting!

      Reply
  2. Abby says:

    5 stars
    So good! I was most excited about how the chicken was actually crispy. We will be making this again!

    Reply
  3. Lynzie says:

    5 stars
    GAME CHANGER!!!
    Gosh it was so nice to eat something SOOOOO good on my paleo diet and my husband absolutely loved it too. Plus the homemade paleo honey mustard was delicious.
    Keeping this recipe in our rotation! Thank you for sharing this gem!!

    Reply