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    Home ยป Diet ยป Gluten Free ยป Easy Baked Gluten Free Chicken Tenders

    Easy Baked Gluten Free Chicken Tenders

    Published: Apr 7, 2020 ยท Modified: Sep 27, 2022 by Monica Stevens Le ยท 20 Comments

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    baked chicken strips on a tray with honey mustard sauce
    baked chicken strips on a tray with honey mustard sauce

    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.

    baked chicken strips on a tray with honey mustard sauce

    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?

    ingredients for gluten free chicken strips: Rice Cereal, Eggs + Milk, Spices, Rice Flour, Chicken Breast Tenders

    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.

    dipping chicken breast tender into flour mixture

    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.

    chicken strips laying on a parchment lined baking sheet

    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

    1. 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.
    2. 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.
    3. Make the honey mustard sauce while the chicken strips cook in the oven. Your whole meal will be done in under 30 minutes!
    4. If you want to reheat these gluten free chicken strips, I'd recommend doing so in a toaster oven if you have one.
    5. 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.

    1. Serve these chicken strips alongside potato salad if you're just feeding children.
    2. Making these for adults? How about them throwing them on top of creamy kale caesar salad? Yum
    3. 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.

    dipping chicken strips into honey mustard sauce

    More healthy chicken recipes you'll love:

    Keto Chicken Stir Fry

    Paleo Buffalo Chicken Pizza

    Whole30 Curry Meatballs

    Crispy to the Root Chicken Thighs

    Whole30 Beef and Bacon Breakfast Bowl

    dipping chicken strips into honey mustard sauce

    Easy Baked Gluten Free Chicken Tenders Recipe

    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.
    4.64 from 46 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 8 chicken strips
    Course: Appetizer
    Cuisine: American
    Keyword: baked crispy chicken, chicken strips, crispy chicken tenders
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 chicken strips
    Calories: 109kcal
    Author: Monica Stevens Le

    Ingredients

    Chicken Strips

    • 8 chicken breast tenders
    • 1/2 cup gluten free rice flour
    • 2 large eggs whisked
    • splash non-dairy milk
    • 2 cups gluten free rice cereal
    • 1 1/4 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 1 1/2 teaspoons garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika

    Honey Mustard Sauce

    • 1/2 cup Homemade Paleo Mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 1/2 teaspoons whole grain or spicy brown mustard
    • 1 heaping tablespoon honey
    • 1/2 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.

    Nutrition

    Calories: 109kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.4g
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Comments

    1. Kari says

      June 02, 2021 at 2:57 pm

      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.)5 stars

      Reply
    2. Leana says

      November 23, 2020 at 10:23 pm

      Where can I find rice cereal?!

      Reply
      • Nickie says

        January 24, 2021 at 4:19 pm

        We like One Degree organic sprouted brown rice crisps5 stars

        Reply
        • Monica Stevens Le says

          January 24, 2021 at 8:56 pm

          Omg yes, that's what I love using too!

          Reply
      • Kari says

        June 02, 2021 at 2:47 pm

        Rice crispys, rice Chex, etc

        Reply
    3. Teresa says

      August 03, 2020 at 4:44 pm

      So Crispy and flavorful! Everyone loved them!5 stars

      Reply
      • Monica Stevens Le says

        August 04, 2020 at 8:58 am

        Yay! Yes, they are a family favorite here, too!

        Reply
    4. Michelle says

      June 03, 2020 at 12:51 pm

      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.5 stars

      Reply
      • Monica Stevens Le says

        June 03, 2020 at 1:45 pm

        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!

        Reply
      • Sally says

        December 02, 2021 at 3:35 pm

        Thanks! I just did the same, thanks to you!5 stars

        Reply
    5. Pam says

      February 02, 2020 at 7:04 pm

      I followed your recipe exactly. With some homemade honey mustard .https://www.intoxicatedonlife.com/3-ingredient-honey-mustard-dressing/
      Perfection โค๏ธ5 stars

      Reply
    6. Janelle says

      February 01, 2019 at 1:38 pm

      Do you think using a flax egg would work?

      Reply
      • The Movement Menu says

        February 02, 2019 at 8:17 pm

        I do!

        Reply
        • Carolina says

          February 02, 2020 at 12:11 pm

          Happy I ran into this recipe! Delicious. Definitely going into my recipe book.5 stars

          Reply
    7. Danielle says

      January 06, 2019 at 5:09 pm

      Delicious! I followed the instructions exact and they came out perfect. Thanks so much!

      Reply
    8. Sherry Roberts says

      May 09, 2018 at 5:54 pm

      I won't use parchment under a broiler next time! At least I know my smoke alarms are working....

      Reply
    9. Daniel says

      May 05, 2018 at 9:57 pm

      That's not paleo. Rice is a grain. Your earlier nut coating would make it paleo.

      Reply
      • Laurel says

        April 16, 2020 at 1:08 pm

        My new go-to recipe when Iโ€™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 couldnโ€™t find the GF rice cereal mentioned, so I just used Rice Chex and it worked great. Iโ€™m also more of a picky eater and I donโ€™t like too strong of flavors, so if youโ€™re similar I would cut the spice amounts in half! Highly recommended, and Iโ€™m adding this to my regular rotation of food prep (speaking of which, they reheat great in the oven at 425 the next day!!)5 stars

        Reply
        • Monica Stevens Le says

          April 16, 2020 at 2:07 pm

          I love this review... I'm so happy the Chex Mix worked out, too. Yay's all around!

          Reply
        • Ysenia says

          April 13, 2022 at 11:27 am

          How long did you reheat them for?

          Reply

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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