Swimming Rama in Slow Cooker
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Crispy Einkorn Chicken Tenders
If you're obsessed with Chick-fil-A chicken tenders but want a healthier, homemade version—these einkorn chicken tenders are it. Crisp on the outside, juicy on the inside, and packed with bold, savory flavor thanks to a tangy buttermilk marinade and a secret umami spice blend. All the fast food vibes, none of the mystery ingredients.
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Why you'll love these einkorn chicken tenders
- Chick-fil-A Inspired: Light, crisp coating that mimics the iconic nugget texture—without being heavy or overly breaded.
Wholesome Upgrade: Made with einkorn flour, arrowroot starch, and baking powder for a tender, airy crust.
Versatile: Perfect as a main dish, in wraps, or chopped over salads.
Pan fried chicken: Less oil, still crispy and easy clean up!
If you love Chick-fil-A chicken tenders, you’re in for a treat. These einkorn chicken tenders are inspired by that same light, crisp coating—not heavy or overly breaded like traditional fried tenders. The secret? A blend of einkorn flour, baking powder, and arrowroot starch, which creates a tender, airy crust that puffs up just enough when pan fried or air-fried.
And the best part? These are completely egg-free chicken tenders. Thanks to a tangy buttermilk and pickle juice marinade, you’ll get all the flavor and crunch without needing an egg wash.
What makes these homemade chicken tenders totally irresistible? It’s the seasoning. This blend includes a secret ingredient—umami seasoning—that mimics the savory depth of MSG without using any artificial additives.
My go to spice of choice is Simply Organic® Umami Seasoning. Its savory depth mimics restaurant-style flavor, and because it’s certified organic and ethically sourced, I can feel good about using it in every bite. It gives the chicken tenders that crave-able, can’t-stop-eating-it flavor that keeps everyone coming back for more.
If you’ve ever wondered what makes Chick-fil-A nuggets so addictive—this is it, but with a wholesome, homemade twist. And if you’re on the fence about the umami seasoning, I use it in two other recipes on my blog, my healthy orange chicken with Sticky Honey Orange Glaze and also in my homemade ranch dry mix Don’t worry — you’ll definitely use it up! It’s seriously the secret ingredient you didn’t know was missing.
I love dipping these chicken nuggets in my homemade honey mustard sauce or my high protein ranch dressing.
Table of Contents
Ingredients needed for these crispy chicken tenders
Main ingredient
- Chicken breasts sliced into strips
For the Marinade
Pickle juice
Buttermilk
Salt & Pepper
For the dredge
Einkorn flour all-purpose
Baking powder
Arrowroot starch
smoked paprika
Salt and pepper
Frying
Avocado oil
Tips
Don’t over-crowd the pan: If you’re pan-frying these chicken tenders, resist the urge to crowd the skillet. When too many pieces go in at once, the oil temperature drops, and the coating won’t crisp properly—it can even slide right off the chicken. To keep the breading light, crunchy, and perfectly adhered, work in batches and give each nugget a little breathing room.
Marinate for More Flavor: Even just 30 minutes in the buttermilk-pickle brine makes a huge difference in tenderness and flavor. The acidity helps tenderize the meat and infuses it with tangy, savory notes.
Let Them Rest Before Cooking: Once breaded, let the tenders sit on a tray for 10 minutes. This gives the coating time to hydrate slightly and adhere better—fewer crumbs lost in the pan or fryer.
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Step By Step Directions-How to make einkorn chicken tenders
Prepare chicken, marinade and dredge
Slice the chicken into thin strips and place them in a large bowl. Add the buttermilk, dill pickle juice, salt, and pepper, then stir to coat evenly. Cover and refrigerate for 1 hour to marinate. While the chicken marinates, prepare the flour dredge and set it aside.
Dredge and rest
Working in batches, toss the marinated chicken in the flour dredge, making sure each piece is well coated. Shake off any excess and place the pieces on a wire rack set over a sheet pan. Let the chicken rest for 10 minutes—this helps the coating adhere better during frying.
Fry the chicken
Fry the chicken in batches to avoid overcrowding the pan—this helps maintain the oil temperature and keeps the breading crisp and intact. Cook each piece for about 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the cooked tenders to a wire rack (preferred) or a plate lined with paper towels to drain any excess oil.
FAQs
I haven’t tested this recipe in an air fryer myself, as I don’t currently own one—though I do have my eye on a few non-toxic models. That said, this recipe should work just fine in an air fryer. If you try it that way, I’d love to hear how it turns out! Here are the steps I would take if I were to make it in the air fryer.
Preheat the air fryer to 375°F for even cooking.
Lightly spray the tenders with oil to help crisp the coating.
Cook in a single layer (no overlapping) to ensure a crunchy exterior.
Flip halfway through (around 6–7 minutes), total cook time is typically 12–15 minutes depending on thickness.
Check for doneness: internal temp should reach 165°F.
When pan frying chicken or air frying chicken, use a high smoke point oil to keep your nuggets crisp and flavorful without burning the coating.
Avocado oil is a great neutral option—clean, high-heat friendly, and ideal for pan or air frying.
Ghee adds a rich, buttery flavor that pairs beautifully with the umami seasoning, but just know it brings a more pronounced taste.
Avoid oils like olive oil or coconut oil for frying—they tend to burn at higher temps and can overpower the flavor.
A MSG-free umami seasoning- It’s the secret to that savory, addictive flavor—like MSG, but made with natural ingredients (like dried mushrooms, herbs, and seasonings). It gives these nuggets a crave-worthy depth that keeps you coming back and truly is the secret ingredient that brings this dish together.
Keep any cooled nuggets or tenders in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5–7 minutes to keep them crispy.
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Crispy Einkorn Chicken Tenders
These crispy einkorn chicken tenders are a wholesome take on a fast-food favorite—marinated in tangy buttermilk and pickle juice, coated in a light einkorn flour blend, and fried to golden perfection. Packed with savory flavor thanks to a secret umami seasoning, they’re kid-approved, meal-prep friendly, and irresistibly craveable.
Equipment
- 1 Shallow frying pan
- 1 Large bowl
- 1 8x8 baking dish for flour dredge
Ingredients
Buttermilk Marinade
- 1.5 lbs Chicken breast (about 2 large breasts) cut into thin strips
- 1 cup Buttermilk
- 2 tbsp Dill pickle juice
- 1/2 tsp Fine sea salt
- 1/2 tsp Ground pepper
Einkorn Flour Dredge
- 1 cup Einkorn flour all purpose
- 1 tbsp Arrowroot starch
- 1 tsp Baking powder
- 2 tsp Umami seasoning Don't skip this!
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/2 tsp Fine sea salt
- 1/4 tsp Smoked paprika
Frying oil
- 1/3 cup Avocado oil plus more if needed
Instructions
- Slice and Marinate: Slice the chicken breasts into thin strips and place them in a large bowl. Add buttermilk, dill pickle juice, salt, and pepper. Stir to coat evenly. Cover and refrigerate for a minimum of 1 hour, up to 6 hours.
- Prepare the Flour Dredge: In a separate bowl, combine einkorn flour, baking powder, arrowroot starch, umami seasoning, garlic powder, black pepper, salt, and smoked paprika. Mix well and set aside.
- Dredge and Rest: Working in batches, toss the marinated chicken strips in the flour dredge, coating each piece thoroughly. Shake off any excess flour and place the coated chicken on a wire rack set over a sheet pan. Let rest for 10 minutes to help the coating stick.
- Fry the Chicken: Heat oil in a skillet until over medium heat until ripples begin to form. Fry the chicken in batches, avoiding overcrowding the pan. Cook for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer cooked tenders to a wire rack or paper towels to drain excess oil.
- Serve and Enjoy: Once out of the frying oil, sprinkle fine sea salt over the chicken. Serve your crispy, flavorful einkorn chicken tenders hot with your favorite dipping sauce.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!
tinhateats
Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30 with a special focus on einkorn flour. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!
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In our house, it got the verdict: ‘It’s like Cane’s (Raising Cane’s)—without all the grease, and way better!’ Super easy, too.
Ha! I love it, Thank you for the feedback!-I’ve never been to a Raising Cane’s but now ill be on the lookout on our next road trip lol
I have not tried this recipe yet (I plan to this weekend), but I just want to comment and say THANK YOU for this website!! I have been at a loss with trying to feed a hardworking, hungry husband; a rapidly growing 1.5 year old boy; and myself, still breastfeeding and pregnant, with multiple dietary restrictions in the house (both preferential and not)….and suddenly Tinhateats has been coming up in my searches, and all of your recipes look SO GOOD and perfect for our household. I have hope again! lol. Going shopping this morning for ingredients for three separate recipes this morning! 🙂
Thank you so much—this truly means a lot! I’m so glad these recipes are giving you hope and helping make feeding your family feel a little easier. I hope what you’re making this weekend is nourishing and satisfying, takes a little pressure off your plate, and that you love everything you make. I’m so grateful you’re here! And As always, if you need any help feel free to reach out!