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–+ servings

Crispy Einkorn Chicken Tenders

tinhateats
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 4 people

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.
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