Last Updated on May 25, 2026 by Carrie Korem, FNTP
These Parmesan chicken tenders are gluten free and made with all real food ingredients. They are fried in tallow or lard until crispy. I recommend serving them with my garlic dipping sauce or homemade ranch.
Ingredients for Parmesan Chicken Tenders
Chicken tenders
Buttermilk
Ginely ground almond flour
Coconut flour
Arrowroot flour
Parmigiano Reggiano
Grass-fed gelatin
Paprika
Celtic sea salt
Garlic powder
Freshly ground black pepper
Cayenne
Organic eggs
Tallow or lard
How to make parmesan chicken tenders
The night before, add your chicken and buttermilk to a large bowl. Stir, cover, and refrigerate overnight. That long soak is what makes the chicken tender and flavorful, so don’t skip it.
When you’re ready to cook, set up your dredging station. Combine all the dry ingredients in a large baking dish and toss to mix. In a pie plate, whisk your eggs with 2 tablespoons of water. Working a few pieces at a time, dip each piece into the flour, then the egg wash, then back into the flour. Set aside and repeat until all the chicken is coated.
Add your tallow or lard to a large pot or Dutch oven and heat over medium-high until it reaches 350 degrees F on a candy thermometer, about 10 minutes. While the oil heats, set a cooling rack on a rimmed baking sheet and preheat your oven to 250 degrees F. This keeps finished pieces warm and crispy while you fry in batches.
Once the oil is up to temperature, carefully lower 8 to 10 pieces into the pot. Fry about 2 minutes per side until golden brown, flipping once with tongs. Transfer each batch to the baking sheet and keep warm in the oven until everything is done. Serve hot with garlic dipping sauce.
The best healthy oil to fry with
When it comes to frying, it’s best to choose a healthy saturated fat that doesn’t oxidize at higher heats. Tallow and lard are good options when you’re frying chicken. Here’s more info about the best oils and fats to use for cooking and baking.
How to store
If you have leftovers (which I doubt you will!), store them in an airtight container in the refrigerator. They will keep for up to 5 days.
How to reheat if you have leftovers
I like to reheat these chicken tenders in the oven. Preheat the oven to 350, place the chicken tenders on a baking pan and heat for about 15 minutes. Heating them in the oven will give you that crispy outside and they will taste like you just made them!
Dipping Sauces
Here are some of my favorite dipping sauces:
Garlic Dipping SauceÂ
Homemade Ranch Dressing
Green Goddess Dressing
Parmesan Chicken Tenders
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 1/2 pounds chicken tenders
- 1/2 cup buttermilk
- 2 cups finely ground almond flour
- 1/4 cup coconut flour
- 1/2 cup arrowroot flour
- 1 cup grated Parmigiano Reggiano
- 1 1/2 teaspoons gelatin
- 1 tablespoon paprika
- 1 tablespoon Celtic sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- Dash of cayenne
- 5 large eggs
- 4 cups tallow or lard
Instructions
- Place the chicken and buttermilk in a large bowl. Cover and marinate in the fridge overnight.
- Place the almond flour, coconut flour, arrowroot, parmesan, gelatin, paprika, sea salt, garlic power, black pepper and cayenne in a large baking dish. Toss gently to combine. Crack the eggs into a pie plate and whisk in 2 tablespoons water. Dip a few pieces of the chicken first into the flour mixture, then the egg, then the flour again. Set the coated chicken on a large plate while you coat the remaining pieces.
- Place the tallow or lard in a large pot or Dutch oven and heat over medium-high heat to 350ºF on a candy thermometer (this will take about 10 minutes).
- Place a cooling rack on top of a baking sheet. Preheat the oven to 250ºF and adjust the rack to the middle position.
- When the tallow is at 350ºF, carefully place 8-10 chicken pieces in the hot oil. Fry for about 2 minutes, or until they’re golden brown on the bottom. Using a pair of tongs, flip the chicken pieces. Cook until the other side is golden brown, about 2 minutes. As you finish the chicken pieces, place them on the prepared baking sheet. Place the sheet into the oven to keep the chicken warm while you cook the remaining pieces. Serve hot with garlic dipping sauce.Â
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