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GF Chicken Tenders with Tamarind Dipping Sauce

by Brisia@bridgingpalates

Tamarind has been used in many culinary dishes throughout Asia and is also common in Hispanic and Caribbean cuisines. Used in a variety of different ways from curries to desserts, tamarind is almost always paired with sugar or a sweet flavoring due to its high acidity content. This combo gives tamarind sauces its distinctive tangy taste. Tamarind makes a great marinade as the acidity helps tenderize the meat. Be adventurous and swap regular old ketchup for an alternative ketchup dipping sauce. Its sweet and sour and compliments these crispy chicken tenders quite well!

For Chicken Tenders

1 pack (about 1lb) boneless sliced chicken breast

3 Tbsp olive oil

2 Tbsp Apple Cider Vinegar

Salt and pepper to taste

1 egg

1 cup Gluten-Free bread crumbs 

1 cup gluten-free flour


  • Preheat Oven to 400 F

  • Slice chicken to desired strips and place in a boil with 1 Tbsp olive oil, apple cider vinegar, salt and pepper

  • Let marinate for at least an hour

  • After chicken has tenderized for about an hour, take chicken out of bowl and pat dry with a paper towel.

  • Set your bowl of flour, whisked egg and bread crumbs in a line

  • Coat each slice of chicken with flour and dip into egg and lastly roll with bread crumbs

  • Heat a skillet with the remaining olive oil on medium high and place the chicken strips into hot oil.

  • Let brown each side about 2 min

  • Remove the chicken and place onto a tray lined with foil or parchment paper

  • Set in oven for 20-25 min

For Tamarind Sauce

3 cups water

1 block of tamarind about 200g

1/4  cup chopped onion

1 tsp cumin

1 Tbsp coconut or olive oil

3 Tbsp sugar

Salt to taste


  • Break up block of tamarind into sauce pan and cover with 2 cups of the water. Let water come to a boil and let simmer for 5 minutes, stirring often.

  • Remove from heat and let cool about 5 minutes

  • Mash up the tamarind and run through a sieve into a bowl. You should end up with a thick paste. Discard the solids and set aside the paste.

  • In the same sauce pot heat up the oil and add onions and salt. Once onions have browned add the tamarind paste with cumin and sugar. Stirring often, gradually pour in remaining water until desired consistency. 

  • Add salt to desired taste and remove from heat. Serve with chicken tenders. Remaining sauce can be added to a stir fry with tofu and veggies or pour over garlic shrimp! Enjoy :)

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