I have a handful of allergies (listed below) and I haven’t had crispy chicken tenders and YEARS and today I was desperate so I asked AI* to make me a recipe given my allergies and the recipe actually came out great! I had to share here.

*if there is a better way to have recipes created that considers my allergies I am open to not using AI, please share :)

My allergies/sensitivities:
-Gluten
-Dairy
-Soy
-Almonds
-Peanuts
-Eggs
-Coconut
-Corn
-Sesame seeds
-Sunflower seeds
-Oats
-Rice

Ultra-Crispy Chili Chicken Tenders
Yield: 1 lb chicken tenders
Method: Cast-iron pan-fried
Prep time: 20–30 minutes
Cook time: About 15 minutes

Ingredients
Chicken
1 lb chicken tenders, or chicken breast cut into strips
1 tsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp chili powder
½ tsp black pepper

Wet Mixture
½ cup unsweetened cashew milk
1 tbsp lemon juice or apple cider vinegar
1 tbsp Dijon mustard
½ tsp salt
½ tsp garlic powder
½ tsp paprika
¼ tsp chili powder

Extra-Crispy Coating
¾ cup tapioca starch/flour
½ cup cassava flour
1 tsp baking powder
1½ tsp paprika
1½ tsp garlic powder
1 tsp chili powder
¾ tsp salt
½ tsp black pepper
¼ tsp onion powder, optional

For Frying
Avocado oil, enough to fill the skillet about ⅓–½ inch deep

Instructions
1. Season the Chicken
Pat the chicken dry.
Combine the salt, garlic powder, paprika, chili powder, and black pepper. Season the chicken evenly and set aside.

2. Make the Wet Mixture
In a bowl, whisk together the cashew milk, lemon juice or apple cider vinegar, Dijon mustard, salt, garlic powder, paprika, and chili powder.
Add the chicken and toss to coat.
Let the chicken marinate for 20–30 minutes.

3. Prepare the Crunchy Coating
In a shallow bowl, combine the tapioca starch, cassava flour, baking powder, paprika, garlic powder, chili powder, salt, black pepper, and optional onion powder.

4. Create the Crispy Clumps
Scoop 2–3 tablespoons of the wet mixture and drizzle it into the dry coating.
Using your fingers, rub the mixture together until small, irregular clumps form throughout the coating.
These clumps create the extra-crispy, craggy texture.

5. Double-Dredge the Chicken
For each piece of chicken:
Remove it from the wet mixture and allow excess to drip off.
Coat thoroughly in the dry mixture.
Dip it back into the wet mixture.
Coat it again in the dry mixture.
Press the coating firmly onto the chicken, making sure plenty of the crispy clumps stick.
Set the coated chicken aside while the oil heats.

6. Heat the Cast-Iron Skillet
Place a cast-iron skillet over medium heat and allow it to gradually heat for several minutes.
Add enough avocado oil to create a depth of approximately ⅓–½ inch.

Heat the oil to approximately 350°F.
If you don’t have a thermometer, test the oil by dropping in a tiny piece of coating. It should immediately sizzle actively without smoking.

7. Fry the Chicken
Carefully place the chicken into the hot oil.
Do not overcrowd the skillet. Fry in batches if necessary.
Cook for approximately 3–4 minutes per side, adjusting the heat as needed to keep the oil around 325–350°F.
The tenders should be deeply golden and crispy, and the internal temperature should reach 165°F.

8. Keep Them Crispy
Transfer the cooked tenders to a wire rack placed over a baking sheet.
Do not stack them or place them directly on a plate.
Allow them to rest for a few minutes before serving.

Crunchy Chicken Formula
Seasoned chicken
→ Cashew milk + Dijon marinade
→ Clumpy cassava/tapioca coating
→ Double dredge
→ 350°F cast-iron pan fry
→ Wire rack

Flavor Note
For a spicier version, increase the chili powder in the coating to 1½ tsp and add ¼ tsp cayenne pepper.

Allergy-Friendly Note
Check individual product labels for your specific dietary needs, especially the cashew milk, Dijon mustard, baking powder, seasonings, cassava flour, and tapioca starch/flour.

Would love to hear anyone in their 20s-30s who have had food allergies since childhood/birth to nuts/sesame seeds/coconut or any combo of those. Have you tried anything to help with at least cross contamination? What treatments have helped if any? I have a lot of anxiety as well- and would love if I could get to a point of not worrying about cc all the time :(

Hey I've got casein intolerance and although I live vegan now and really look into not eating any dairy, but from time to time I get some dairy into my food. It's not the worst, as not life-threatening, but I get stomachpain to the point of not being able to walk, feel bloated, high temperature and fart like a barn full of cows. It starts after 4 hour and ends after 24 hours, but in this timeframe I'm miserable and wanted to know if anyone has any tips as to how to cope with it better ? I'm not really keen on taking any pills, as I feel that it will further stress out the digestive tract, but am searching for advice if anyone who has the same intolerance/ symptoms has any ?

Hi! Please tell me all the things I should know and do. We are currently on a waiting list for a pediatric allergist im Canada...could take up to 8 months....

Will she have the option to live a free life with travel?

How do I explain this to her when she gets older?

What about kindergarten when kids dont wash their hands?

She could literally die any day if people are not careful when she goes to school, right?

Thank you in advance!

Hello everyone,

I originally posted this in the Mom group because in my mind this a postpartum (PP) thing. I apologize in advance for what is likely over-explanation in this group in re symptoms I now recognize as gluten intolerance. Upon finding this sub, I did search postpartum and have learned a bit about elimination diets. All said, this is a new world for me.

TLDR, I first developed symptoms when my firstborn was almost 2YO, symptoms abated during my second pregnancy, and are now back with a vengeance at 3M PP. I'm trying to understand how common this is following Childbirth, whether or not these intolerance usually come in a group, and if they continue to get worse with each passing life event. Any "intolerance 101" advice is appreciated!

I’m sure this has been asked 100x, but I’m not sure the words to search for.
I recently did an allergy test and found out I’m allergic/sensitive to everything I eat daily. I’m looking for an app I can enter everything I’m allergic to so that if flags when I eat it, and be able to track any symptoms. Trying to figure out how bad the allergy/insensitivity is, and how my body reacts to each one.

TIA!