3 ½poundchicken breast tenderOR chicken breast cut into lengthwise strips
For the marinade:
1 1/2cupplain Greek yogurtthinned with water if very thick
dashhot saucesuch as Tabasco
1tablespoonKosher salt
For the coating:
1 ½cupgluten-free flourBob's Red Mill 1 to 1 flour recommended
½cupcorn starch
1tablespoongranulated sugar
1teaspoonbaking powder
½teaspoonfreshly ground black pepper
For frying:
3cupavocado oilfor frying
For serving:
3carrotlarge, cut into 4-inch sticks
3red bell peppercut into 4-inch sticks
Instructions
Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.
Reheating Instructions
Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.