Chicken tenders take me right back to my childhood. I was a very picky kid, and anytime my family went out to dinner, I would always order chicken tenders with french fries, and a side of applesauce… But only if they would heat it up. Cold applesauce was not allowed. Told you I was picky, haha! Times have changed and so has my palate, but I still have a love for chicken tenders!
I’ve played around with all sorts of coatings in order to make the tenders crunchy, and this Yucan Crunch version is by far my favorite. If you aren’t familiar with Yucan Crunch, it’s gluten and grain-free crackers made completely out of yuca root fiber, nothing else. Besides making chicken tenders, I love having these crackers whole and topped with a little coconut oil and sea salt. They’re sooo good!
I get my Yucan Crunch from a local restaurant called Mission Heirloom, but if you don’t live nearby, they’ll ship it directly to you! I’ve found that the easiest way to make the crackers into crumbs is to place the crackers in a bag and crush them with a rolling pin. If you aren’t able to get Yucan Crunch, I’ve noted some substitutions below in the recipe.
I hope you love these crispy, crunchy chicken tenders as much as I do!
This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!