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Gluten free pecan crusted chicken tenders on a blue plate with a peach dipping sauce, celery and a striped napkin
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Gluten-Free Chicken Tenders with Peach Pepper Dipping Sauce

These chicken tenders are made with pecan meal for a gluten-free snack!
Course Appetizer, entree
Cuisine American
Keyword chicken, chicken tenders, gluten-free
Prep Time 2 hours
Cook Time 20 minutes
Servings 16 chicken tenders
Calories 260kcal
Author Bruce and Dina Miller

Equipment

  • sheet pan
  • cooling rack
  • small bowl
  • Rimmed sheet pans

Ingredients

Ingredients for chicken tenders marinade:

  • 2 chicken breasts trimmed and sliced into strips
  • 2 cups buttermilk
  • 1 tablespoon garlic powder
  • 1 tablespoon course pepper
  • 1 tablespoon hot sauce we use Sriracha

Ingredients for the gluten-free breading:

  • 2 cups freshly grated parmesan
  • 2 cups Pearson Farm pecan meal
  • 1 tablespoon pepper course grind
  • 1 tablespoon granulated garlic garlic powder
  • 1 tablespoon chili lime seasoning

Ingredients for the peach pepper dipping sauce:

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 ½ tablespoon peach pepper jelly
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dill pickle juice
  • Pinch salt
  • Pinch pepper

Instructions

Instructions for marinating the chicken:

  • Start by cutting the chicken breasts into strips, and then cutting those in half to form smaller tenders.
    2 chicken breasts
  • Add chicken to a heavy duty plastic bag. Pour buttermilk over chicken, and add garlic powder, pepper and hot sauce. Let marinade for at least 2 hours, but preferably all day, or overnight.
    2 cups buttermilk, 1 tablespoon garlic powder, 1 tablespoon course pepper, 1 tablespoon hot sauce

Instructions for making the pecan coating

  • In a bowl, combine the pecan meal, parmesan, pepper, garlic powder and chili lime seasoning. Mix with hand, or spoon to blend flavors.
    2 cups freshly grated parmesan, 2 cups Pearson Farm pecan meal, 1 tablespoon pepper, 1 tablespoon granulated garlic, 1 tablespoon chili lime seasoning

Instructions for preparing and baking the chicken tenders:

  • Pre-heat convection oven or air-fryer to 400 degrees. Prepare sheet pan by adding 2 layers of parchment. Add a grid to another pan and pull the chicken tenders out of the marinade to drain off excess buttermilk. Lightly salt the chicken.
    Pinch salt

Instructions for dipping the chicken tenders

  • Using the wet hand dry hand method, dip the chicken pieces into the breading. Use one hand (the wet hand) to grab the chicken and place in pecan cheese mixture. Use the other hand to cover with the breading and press in (the dry hand). Be sure to press the pecan mixture into the chicken, and turn over and do this again. Place pieces of coated chicken on the parchment lined sheet pan in rows. Do not over crowd the pan.
  • Drizzle a little bit of oil over each tender. Place tenders in oven for 10 minutes. Remove pan from oven and turn over the tenders. Bake for another 10 minutes, until golden brown. Let rest for a few minutes, then place on a serving plate. Serve with dipping sauce and celery sticks.

Instructions for making the dipping sauce:

  • Add mayonnaise and sour cream to a bowl. Add in the Pearson Farm Peach Pepper Jelly, dijon, pickle juice and pinch of pepper. Stir, and taste. Adjust spices, or add in more jelly, or juice.
    ½ cup mayonnaise, ½ cup sour cream, 1 ½ tablespoon peach pepper jelly, 2 tablespoons Dijon mustard, 2 tablespoons dill pickle juice, Pinch pepper

Nutrition

Calories: 260kcal | Carbohydrates: 7g | Protein: 13g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 819mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 1mg