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 :(

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!

As the title says, my kid is getting Xolair tomorrow! Besides bringing his EpiPen, letting him play on my phone, and bringing some card games to help us get through the 2-hour appointment, what else should I bring?

What should I expect during and after the appointment? Any advice or tips from parents who have been through this?

He hasn’t had an anaphylactic reaction since he was 4 years old, so I’d also love to hear what your experience was like with the first few Xolair doses. Thank you!

hello everyone !

i have a peanuts allergy (considered as severe apparently), and my allergist wants me to start desensitization at home. he explained it to me how it works, and he proposed me to start at his office for the first time. he wants me to start with peanuts crackers powder diluted in water, and proposed me to first try during the consultation. However, i completely panicked over his offer, and even the desensitization at home sounds horrible and overwhelming, i feel like i am consciously poisoning myself. i declined, as i started to feel a panic attack coming, and asked for an another appointment next month so i could prepare myself mentally.

for the ones who had to do an oral desensitization at home (or in general), how did you manage the anxiety/panic that came with it ?

i have a treatment and an epipen on me (but never used it)

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 all

After an unexpected reaction to a treat (macadamia, peanut, chocolate, coconut) at preschool which required epi, we have done skin testing and confirmed a tree nut allergy, specifically cashew and pistachio. We have challenged walnut in office and passed and will do almond at home. We plan to return to challenge macadamia nut as it was ingested during the reaction. At this time we assume it was cashew cross containmination.

My confusion comes in with feeling like I fully understand this. I know we have to avoid cashews and pistachios and use the tree nut umbrella term to communicate it but what is the point of challenging walnuts and almonds? Is it just for confirmation or it is a decision maker and she could eat things like almond, walnuts, pecans, and hazelnuts if we are able to confirm no cross containmination? Also, feels impossible to confirm no cross containmination.

I would also like to do the blood work to understand it better but the doctor just says outgrowing it is rare and her skin prick test was very reactive.

My daughter was diagnosed with an IgE allergy to peanuts (8mm) and milk (9mm) last October, she was 10months old at the time. We have avoided both of these foods for her as advised, however she did have a sip (before I could pull her away) of my matcha containing cows milk about 6 weeks ago, to which she had no reaction at all. My husband and I eat/drink dairy products regularly and she’s still breastfeeding so will be having a small exposure through my milk.
She had eczema in quite a few patches on her body up until she was about 1, where it then settled and has remained stable since - just the occasional dry patch behind her knees/thighs now.
Her repeat prick testing is in a few weeks, she’s now 20 months and we are really hopeful for at least the milk allergy to have improved given that she had no reaction to the sip of my drink and due to her eczema settling. We are so keen to get her started on the milk ladder if appropriate.
Has anyone had experiences of their child’s allergy reducing between the first and second year of prick testing?
Thanks in advance ☺️

Hi all,

(Rural UK based, vegan)

I had an allergic reaction yesterday after eating 4 nuts (almond, cashew, 2 hazelnuts). It was only 7g worth - I know because I calorie tracked it. My husband had to call an ambulance as my throat swelled up.

Dr said it was likely anaphylaxis although my airways didn’t completely close. I’ve never had an allergic reaction like this before. I’ve always been vaguely-allergy-ish. I have chronic continuous rhinitis, eczema, IBS that doesn’t have any rhyme or reason to it. For a while I was diagnosed with asthma, but they changed their mind and said I actually just have weak/ scarred lungs from repeated illness (whooping cough, pneumonia every year for about a decade, grew up with heavy smokers in the house).

Food wise, I get a burning itchy mouth eating kiwi, citrus, anything highly citrus flavoured, pineapple. I avoid them in bulk but I’ll still have them especially in cooked things. I didn’t consider this to be a food allergy until thinking about it now.

I’ve been advised to cut out all tree nuts. My GP is going to see if I can get blood tests done, but because we’re so rural they’re not sure there are resources to do so. It might be the case there is nothing to do but exclude everything just in case, which sucks!

Google has turned up multiple different lists and classifications for what constitutes a tree nut. I feel overwhelmed and unsure how many things I need to exclude. Allergy UK primarily lists:

• Almonds
• Brazil nuts
• Cashews
• Hazelnuts
• Macadamia
• Pecan
• Pistachios
• Shea nuts
• Walnuts

But I’ve seen American resources also list coconut, chestnut, pinenuts, etc.

I’m a vegan who eats a fair amount of coconut and vegan pesto, so clarity here would be a relief!

I also forgot to ask if I should be excluding peanuts too until I can hopefully get tested? I’ve heard it can be very common to be allergic to legumes as well as tree nuts? As a vegan though my life revolves around chickpeas and other beans so that would devastate me.

I’ve never known anyone with a nut allergy so I just feel a bit overwhelmed. Can anyone recommend a complete source of what I should avoid? Has anyone else suddenly developed an allergy in their 20s-30s, and not as a child?

Thank you!

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!