Easy, baked gluten free chicken strips. They are crispy and taste delicious on their own or dipped in honey mustard sauce. Be sure to make these healthy chicken strips for your kids, as they will absolutely love them, too.
Crispy gluten free chicken strips
Let me tell you something. I have been wanting to make a gluten free chicken strips recipe for ages.
Nut flour is something I've experimented with here many times. I've also tried with coconut flour, and I just don't love the taste and texture.
I really love utilizing both rice flour and rice cereal in this recipe. It made for a delicate and crispy finish, and the whole family is very into it.
I'm so excited that these require no frying and can come out crispy from the oven. Is it time for a virtual high-five yet? I am so ready.
I knew that was a non-negotiable when working on this recipe. Nobody wants soggy chicken strips, and that is a fact!
What ingredients do you need?
You don't need much to have gluten free chicken strips to come together beautifully. The magic is in the simplicity- truly.
You can use either brown rice flour or white rice flour for the recipe.
I recommend using shallow and rectangular vessels for dipping the breast tenders into.
It makes it a nice and easy process and there will be less mess.
Be sure to trim any excess fat off the breast tenders if you'd like, too.
Step by Step Instructions for Gluten Free Chicken Strips
Preheat the oven to 425 degrees Fahrenheit, and line a baking sheet with parchment paper. Set aside.
Take out 3 shallow, flat-bottomed containers. I used some rectangular glass Tupperware. In the first bowl, add the rice flour. The eggs and non-dairy milk go in the second bowl. Whisk to combine well.
In the bowl of a food processor, add the cereal and spices. Pulse multiple times until it resembles bread crumbs. Add this mixture to the third bowl.
Take a chicken tender and dip into the rice flour, making sure it's completely coated. Add the tender to the egg mixture and let any excess drip off into the container.
Lastly, dip the tender into the cereal-herb mixture, making sure that is completely coated well with no bare spots at all.
Transfer the covered chicken tender to the baking sheet, and repeat this process with the remaining chicken.
If you have some sort of cooking spray, be sure to spray the top of the tenders. If you do not, do not worry about it; it will just help them brown a bit more.
Bake at 425 degrees Fahrenheit for 10 minutes on the top rack. Turn the oven to a high broil for 3 minutes. Flip them over and cook for an additional 4 minutes at 425 again. Return the temperature to a high broil and broil for the last 3 minutes.
Remove from the oven and serve with honey mustard sauce.
Expert Tips & Tricks
- Triple or quadruple the rice cereal and spice mixture and save the excess in the pantry. That way, you'll have less prep next time you want to make this recipe.
- If you aren't into honey mustard, simply mix my Homemade Paleo Mayonnaise with your favorite herbs & spices. You'll have a nice aioli to dip these in instead.
- Make the honey mustard sauce while the chicken strips cook in the oven. Your whole meal will be done in under 30 minutes!
- If you want to reheat these gluten free chicken strips, I'd recommend doing so in a toaster oven if you have one.
- Look at this looking for a fabulous homemade ketchup recipe. That would be delicious with these chicken strips!
Turn this into a meal!
If you are ready to turn this into an all inclusive meal, I've got you covered.
- Serve these chicken strips alongside potato salad if you're just feeding children.
- Making these for adults? How about them throwing them on top of creamy kale caesar salad? Yum
- If you're feeling indulgent, whip up patatas bravas to munch on. Mmm.
Okay, okay. So...
If you're looking for a way to win over the kids or even your partner, there is no reason to look any further.
These crispy gluten free chicken strips will be on repeat in my kitchen for the next several weeks, I just know it! I'm sure they will be a huge hit in yours, too.
More healthy chicken recipes you'll love:
Crispy to the Root Chicken Thighs
Whole30 Beef and Bacon Breakfast Bowl
Easy Baked Gluten Free Chicken Tenders Recipe
Ingredients
Chicken Strips
- 8 chicken breast tenders
- ½ cup gluten free rice flour
- 2 large eggs whisked
- splash non-dairy milk
- 2 cups gluten free rice cereal
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Honey Mustard Sauce
- ½ cup Homemade Paleo Mayonnaise
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons whole grain or spicy brown mustard
- 1 heaping tablespoon honey
- ½ teaspoon garlic powder
- black pepper to taste
- kosher salt to taste
Instructions
Chicken Strips
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Take out 3 shallow, flat-bottomed containers. I used some rectangular glass Tupperware. In the first bowl, add the rice flour. The eggs and non-dairy milk go in the second bowl. Whisk to combine well.
- In the bowl of a food processor, add the cereal and spices. Pulse multiple times until it resembles bread crumbs. Add this mixture to the third bowl.
- Take a chicken tender and dip into the rice flour, making sure it's completely coated. Add the tender to the egg mixture and let any excess drip off into the container. Lastly, dip the tender into the cereal-herb mixture, making sure that is completely coated well with no bare spots at all.
- Transfer the covered chicken tender to the baking sheet, and repeat this process with the remaining chicken.
- If you have some sort of cooking spray, be sure to spray the top of the tenders. If you do not, do not worry about it; it will just help them brown a bit more.
- Bake at 425 degrees Fahrenheit for 10 minutes on the top rack. Turn the oven to a high broil for 3 minutes. Flip them over and cook for an additional 4 minutes at 425 again. Return the temperature to a high broil and broil for the last 3 minutes.
- Remove from the oven and serve with honey mustard sauce.
Honey Mustard Sauce
- In a small bowl, stir together the mayo, mustards, honey, and garlic powder. Taste for and add salt and pepper to preference.
- Store in an airtight container in the refrigerator for up to one 1 week.
Notes
- If you plan on reheating them, I wouldn't. It's not that you cannot. It's just that they won't be crispy anymore. I'd only recommend making as many as you're going to eat.
Penny says
Used egg replacer instead of egg - and only used salt and thyme - also did not use any 'milk' - and still excellent!
Awesome!
Kari says
To make them crispier, separate the eggs and save the yolks in the freezer for up to 4 months for another project. you may need to add another egg or two to get enough egg coating.
Slightly crush the cereal before measuring. Some cereals are more airy than others. (I needed a substitute for graham crackers for a cheesecake. It took 3 & 1/2 cups of Honey Nut Cheerios to get the 2 cups of crumbs.)
Leana says
Where can I find rice cereal?!
Nickie says
We like One Degree organic sprouted brown rice crisps
Omg yes, that's what I love using too!
Kari says
Rice crispys, rice Chex, etc
Teresa says
So Crispy and flavorful! Everyone loved them!
Yay! Yes, they are a family favorite here, too!
Michelle says
Great Recipe!! I didn't have rice cereal...but I found a box of gluten free plain stuffing so essentially croutons that i put in a food processor and added the spices and did everything along with the recipe. My oven runs hotter so when I flipped them they were already ready!They were so crunchy and browned. Loved and I will definitely make them again.
OOOOH this makes me so happy to hear- I'm glad the recipe adapted well to the changes you made. Let me know if you end up making them with the rice cereal, too!
Sally says
Thanks! I just did the same, thanks to you!
Pam says
I followed your recipe exactly. With some homemade honey mustard .https://www.intoxicatedonlife.com/3-ingredient-honey-mustard-dressing/
Perfection ❤️
Janelle says
Do you think using a flax egg would work?
I do!
Carolina says
Happy I ran into this recipe! Delicious. Definitely going into my recipe book.
Danielle says
Delicious! I followed the instructions exact and they came out perfect. Thanks so much!
Sherry Roberts says
I won't use parchment under a broiler next time! At least I know my smoke alarms are working....
Daniel says
That's not paleo. Rice is a grain. Your earlier nut coating would make it paleo.
Laurel says
My new go-to recipe when I’m craving my old favorite take-out order!! I thought I was going to have to give up chicken tenders after going gluten free, but this recipe makes it possible to have them again! I couldn’t find the GF rice cereal mentioned, so I just used Rice Chex and it worked great. I’m also more of a picky eater and I don’t like too strong of flavors, so if you’re similar I would cut the spice amounts in half! Highly recommended, and I’m adding this to my regular rotation of food prep (speaking of which, they reheat great in the oven at 425 the next day!!)
I love this review... I'm so happy the Chex Mix worked out, too. Yay's all around!
Ysenia says
How long did you reheat them for?