Great! Thanks for taking time out to share your thoughts with us.

Hi Cristina,
It’s fantastic to hear that your Southern fried chicken turned out so well, especially with the gluten-free adaptation! Using all-purpose gluten-free flour and still achieving such rave reviews is a testament to your cooking skills. The fact that it was enjoyed so much by your family, especially without any condiments, really speaks volumes about the flavor and quality of your preparation. Turning the recipe into chicken tender form is a great idea, especially when using boneless skinless chicken breasts. It sounds like you’ve found a wonderful way to make this classic dish suit your family’s needs while keeping it delicious. Keep up the great cooking!

I made the recipe as written, the only difference was I had to use (all purpose) gluten free flour due to allergies.

I also made it in chicken tender form because I had boneless skinless chicken breasts— but otherwise followed the recipe instructions exactly.

So sorry that happened. Try lowering the oil temperature to 300℉. So many variations can affect cooking time. Altitude, humidity, etc.