Fried chicken tenders and okra are made using gluten-free brown rice flour. And instead of dipping in a traditional buttermilk and egg wash, we substitute goat milk yogurt, water and eggs for absolute fried chicken perfection.
Remove the frozen sliced okra from the package and set out to thaw.
Set up two wide rimmed bowls next to each other. Add the brown rice flour, seasoned salt, cayenne pepper to one bowl and mix until well combined. Add the yogurt, water and eggs to the other bowl and mix until well combined.
To batter the chicken tenders, first coat it with the flour. Next add it to the yogurt/egg mixture. Then place it back into the flour. When well coated place on a plate until ready to fry.
Meanwhile, heat enough oil for frying in a large skillet. Once it reaches a temperature of 350 degrees it is ready. Place the chicken tenders (3-4 at a time into the oil and fry for about 3-4 minutes on each side until brown and crispy.
Rinse the okra with filtered water. Pick out any weird pieces and discard. Place the handfuls of the okra pieces into the flour. Then into liquid yougurt mixture. When well coated, add them back into the flour and toss until well-covered. Place on a plate.
Fry the okra in large batches until nice and crispy brown, about 4-5 minutes. Carefully remove from the oil and place on a plate covered with paper towels to soak up any excess oil.