These gluten free chicken tenders, with the crispiest crust and the juiciest chicken, are breaded the easy, no-mess way. One bite, and this delicious, crowd-pleasing, and healthy dinner will be on repeat every week!
Dinner in 20 minutes flat!
You can even prep this recipe to make it even simpler at dinnertime. Try slicing the chicken strips and making the batter in the morning, before your day begins.
Then, toss all the chicken pieces in the batter and cover the bowl. Place the battered but unbreaded chicken pieces in the refrigerator.
Then, when it's nearly dinnertime, preheat your oven, bread the prepared chicken strips and place them on the baking sheet. Spray with cooking oil and bake. Voila! Gluten free dinner is served.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
The crispiest gluten free chicken tenders: tips, tricks, and troubleshooting
I have never made a bad batch of gluten free chicken fingers using this method and recipe. It would be easy to say, “just follow this recipe,” and you'll never go wrong.
Although I believe that's true, there are still a few tricks that can help guide you to success the very first time you make this recipe.
Make sure your oven is hot enough to make crispy chicken tenders
A hot oven is key to baking the crispiest coated chicken. Ovens tend to drift out of accurate calibration easily.
I always use a free-standing analog oven thermometer as my temperature guide. And I replace it at least every 6 months.
If your chicken is really cold when you put it in the oven, the oven temperature will drop. Since you're handling the chicken quite a bit before it's ready for the oven, the chicken shouldn't be very cold.
If you've prepared and refrigerated the strips, let them warm to closer to room temperature before you bake them.
Let your chicken strips sit in the batter before cooking it
This simple recipe takes about 40 minutes from start to finish. But there's still a built-in make-ahead option, if you batter the chicken and let it sit in the refrigerator.
That method helps ensure that your chicken will bake to an extra crispy texture, too. The batter tenderizes the raw chicken pieces, and also helps protect them from the direct heat of the oven.
So try letting the coated chicken pieces sit for even just 10 minutes before breading them. If you don't have the time, don't worry. I think of it as crispy “insurance”!
Can I make these gluten free chicken tenders in the air fryer?
Yes! In fact, I've made gluten free chicken nuggets in the air fryer. You can use that same method to make these tenders crispy in the air fryer.
Remember that an air fryer is really just a small, powerful convection oven. With the easy batter-and-breadcrumb method described in this recipe, in a hot enough oven, these chicken tenders can more easily be made in the oven—or even the toaster oven!
Plus, even if you have a very large air fryer, you won't be able to fit all the pieces of chicken in there at once. So you'll have to make multiple batches.
Can I make chicken tenders with different flavored spices?
Yes! I like to make the simplest vegetable bouillon powder for this recipe, since I use it to make gluten free “Rice a Roni” all the time.
But I also sometimes substitute the bouillon with our gluten free taco seasoning with great results. Serve it with sriracha mixed with mayonnaise or sour cream, but only if you want rave reviews!
Since the batter is so thick, it really clings to the chicken. So all of those spices make it into the chicken you're eating.
The vegetable bouillon powder just adds a rich, chicken-style flavor to the strips—even though it's vegetarian.
Be sure not to just leave out the herbs and spices, then. You'll want that flavor!
How to make gluten free egg free chicken tenders
This gluten free chicken recipe is already also naturally dairy-free, so there's no need to discuss ingredient substitutions if you can't have dairy.
Mayonnaise is dairy free, but it's made from eggs and oil. There's also a separate whole egg in the batter.
So to make this recipe egg-free, we have to replace both the mayonnaise, and the egg. To replace them, begin with what each ingredient does to make these the best gluten free chicken strips ever.
How to replace the mayonnaise
The mayonnaise really helps seal in the moisture in the chicken, so that it bakes up crispy but still juicy every time. In its place, you can try a vegan mayonnaise. There are some really good ones, including Follow Your Heart brand “Vegenaise”.
How to replace the whole egg
The egg white helps the batter stick to the chicken, and the bread crumbs stick to the batter. It also helps the chicken get crispy in the oven.
The egg yolk makes the batter richer. It also helps thicken the batter, which helps hold everything together.
In place of the whole egg, try a “chia egg.” That's made by combining 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water in a small bowl, and allowing it to sit until it gels.
How to make gluten free chicken tenders
Easy Gluten Free Chicken Tenders (Crispy, Juicy, Healthy!)
Ingredients
For the easy vegetable bouillon powder
- 4 ½ teaspoons (8 g) nutritional yeast flakes
- 1 teaspoon dried onion flakes can substitute 1/2 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon turmeric
For the chicken
- 1 ½ pounds skinless boneless chicken breasts
- 3 tablespoons mayonnaise
- 1 egg any size
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup (36 g) superfine white rice flour or gum-free gluten free flour blend
- 2 to 3 cups Panko-style gluten free bread crumbs homemade or store-bought
- Cooking oil spray
Instructions
- Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
- Trim the chicken breasts of any fat or gristle. Cut it into strips about 4” long x 3/4” wide x 1/4” thick. Set the chicken aside.
- In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
- Add the rice flour and whisk until very well-combined again. The batter will be thick.
- Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
- At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
- When you’re ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
- Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
- Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don’t overlap.
- Spray the tops of the chicken strips liberally with cooking oil spray.
- Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
- Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
- Serve immediately with your favorite dipping sauce.
Nutrition
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Easy Gluten Free Chicken Tenders (Crispy, Juicy, Healthy!)
Ingredients
For the easy vegetable bouillon powder
- 4 ½ teaspoons (8 g) nutritional yeast flakes
- 1 teaspoon dried onion flakes can substitute 1/2 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon turmeric
For the chicken
- 1 ½ pounds skinless boneless chicken breasts
- 3 tablespoons mayonnaise
- 1 egg any size
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup (36 g) superfine white rice flour or gum-free gluten free flour blend
- 2 to 3 cups Panko-style gluten free bread crumbs homemade or store-bought
- Cooking oil spray
Instructions
- Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
- Trim the chicken breasts of any fat or gristle. Cut it into strips about 4” long x 3/4” wide x 1/4” thick. Set the chicken aside.
- In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
- Add the rice flour and whisk until very well-combined again. The batter will be thick.
- Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
- At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
- When you’re ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
- Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
- Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don’t overlap.
- Spray the tops of the chicken strips liberally with cooking oil spray.
- Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
- Test the thickest pieces of chicken with an instant read thermometer. They should read at least 165°F (but will likely be closer to 185°F).
- Serve immediately with your favorite dipping sauce.
Nutrition
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Ali Reaves says
I baked these chicken tenders in my air fryer which tends to dry out what it’s baking, however these came out moist and delicious. An easy to follow recipe that you can make ahead as well. This will be one of my standard “go to” recipes, thanks!
Nicole Hunn says
I’m so glad you enjoy these, Ali, and happy to know that you made them successfully in the air fryer. Thanks for sharing that!
Anita says
So delicious! Mine didn’t turn out crispy, but they were great anyway (I don’t have a standalone oven thermometer). I made extra to freeze since organic chicken is on sale this week. It’s nice to have something I can look forward to in the freezer! I really appreciate all the hard work you do, Nicole, to develop these great recipes.
Annie Gorbet says
I don’t often leave comments on anything, but I just had to with this. These are so easy and delicious. Life has been difficult adapting to new dietary restrictions because of a major health problem. Meals like this just make me feel so much better about it.
Nicole Hunn says
I’m so happy to hear that, Annie, and thank you for sharing even when it’s not a usual thing for you. I use this technique to bread pretty much everything, and it never fails. I’m so glad you enjoyed it, and I’m grateful to be able to help you feel hopeful for a moment as you adapt to something difficult.
Emma says
I’m never one to leave a review, but this is my third time making this recipe in 2 weeks. It’s so good and stress free cooking. My local store stopped carrying frozen gf tenders and with this recipe, we’re better off anyway!
Nicole Hunn says
That’s so awesome, Emma! It’s a once-a-weeker in our house, at least, too! Thank you for sharing that.
Tom says
I made these with pork rind breadcrumbs. They were delicious. Thank you for the recipe.
Pat says
I made this last night, I had a ton of chicken tenders to cook, after problem with the freezer they were in, about 5 lbs. They were fantastic. For those who haven’t used nutritional yeast- give a try to replace cheese flavor in baking. I used to use it making delicious cheddar kale chips and others, now a new favorite. You won’t like it tasting it from the bottle- use it like a spice of course, does smell like bouillon :) . So don’t be afraid of it. I use Avocado mayo – no difference and tasty too. The only thing different was I had to use Brown Rice Flour, couldn’t get the whit rice flour and wasn’t going to make it- I did read everything you said about substituting it, but no choice here. I think it was thicker than the superfine rice would have been, but no big deal, I have muscles to stir it. I also toss in some grated parmesan cheese. I had several trays, covered in foil and put my baking cooling racks on top, sprayed them with olive oil cooking spray. 1st batch I didn’t use convection, they were crispy but light in color. After that the other batches came out perfect in color and taste with Convection turned on- really perfect. My husband was thrilled- recently converting him to GF and a success. We had them today too, so good, such a treat and will now bag with vacuum sealer, send them to the deep freezer for future meals .
Make this GF recipe…You will love them too. I’ll be checking out your other recipes, thank you very much.
Carolina Bridges says
Can you leave out the yeast powder? It’s not something I use.
Nicole Hunn says
The nutritional yeast gives this recipe tons of flavor. If you’d prefer to use your own spice blend, feel free!
Kyle says
It was totally amazing chicken. I do want to make one modification next time I make it though. I think it will be even better if I mix bread crumbs with grated Parmesan cheese before breading.
Teresa Kamm says
These are great and can be partially be made ahead!
Denise says
Hi could these be frozen raw and then defrosted and cooked or cooked and frozen?
Nicole Hunn says
I’ve never tried freezing them raw, actually, Denise, but I think it would probably work quite well. I have, actually, made and frozen them many times. Just be sure to underbake them a little bit if you plan to freeze them, so you can finish baking them until brown when you’re about to eat them.
Jenny says
Can these be fried? I don’t have any cooking spray!
Nicole Hunn says
I’ve never actually deep-fried these, Jenny. I don’t recommend it, since the batter may slip off. I’d just wait until you get some cooking oil spray. It’s really useful!
nicky fisher says
can you use whole wheat flour for the chicken strips?
Nicole Hunn says
Nicky, this is a purely gluten free blog, and all the recipes are designed to be used with gluten free flours and gluten free flour blends. I’m afraid I wouldn’t know if you could use a gluten-containing flour.
shannon says
This is really good. Didn’t have yeast so left it out & totally forgot to add rice flour so it is also a very forgiving recipe. & the kid hates mayo but he couldn’t tell it was in there. Very tender chicken & tasty too!
Nicole Hunn says
So glad you enjoyed it, Shannon. And yes! The mayo is a total secret. The rice flour helps crisp the crust, so definitely add it next time, you’ll love it even more. :)
Andrea says
Question: Can you use this recipe with fish? Also, what about using Quinoa Flakes instead of the bread crumbs?
Nicole Hunn says
This would work beautifully with a relatively firm white fish like tilapia, Andrea. But no, quinoa flakes are not a substitute for panko-style breadcrumbs. They’re very, very soft, and will just dissolve.
Sue S says
Excited to have your recipe after a failed soggy attempt my own just this past week !
Stephanie Haas says
I made this last night (8/25) for dinner it was delicous. The chicken was soooooooooooooooooo moist and incredibly flavorful. I only had gluten-free bread crumbs, but it was also very crispy. Thank you so much for the amazing recipes, Nicole.
Nicole Hunn says
I’m so glad to hear it, Stephanie! It’s a super simple recipe, but I make it every single week, and it’s a guaranteed hit. And you’re very welcome!
Faith Bostic says
I have every single ingredient in this recipe except the nutritional yeast for the seasoning. Can I just leave it out or should I sub something else for it for the bulk or flavor? Suggestions? I have a pretty extensive pantry staple/spice collection but I’ve never used that so I don’t know what would be even remotely similar. I like your snazzy new upgrade on the “print” option too. Thanks for the recipes!
Nicole Hunn says
Hi, Faith! I discuss using another sort of spice blend, like our taco seasoning. There’s no real substitute for nutritional yeast itself, but if you have another GF powdered bouillon blend you like, use that. Or you could even just use a dried Italian seasoning, if you have one you love. It’s really just for flavor.
For the future, nutritional yeast is really good for you, and has a really lovely savory flavor. It’s sold everywhere now (it used to be a special order sort of thing), even Trader Joe’s.
Hahaha I’m glad you’re enjoying the new recipe and print format! It’s been a long time coming, and in the next week or so should be the default for every recipe. :)