Gluten-Free Chicken Tenders
Crispy, golden gluten-free chicken tenders that taste better than takeout! Easy homemade recipe perfect for busy families and picky eaters.
You know what’s funny? I spent years buying frozen gluten-free chicken tenders at the store, paying way too much for something that honestly tasted like cardboard.
Then one Tuesday evening, my youngest refused to eat dinner again, and I decided enough was enough—I was going to crack the code on homemade gluten-free chicken tenders that actually tasted amazing.
Turns out, making the best gluten-free chicken tenders at home is easier than I ever imagined. No deep fryer, no weird ingredients you can’t pronounce, just simple pantry staples and a technique that delivers crispy, juicy perfection every single time.
Whether you’re newly gluten-free or you’ve been at this for years, these crispy gluten-free chicken tenders are about to become your family’s new favorite weeknight dinner. They’re kid-approved, freezer-friendly, and honestly? They taste better than any restaurant version I’ve tried.
Table of Contents
Ingredients
| For the Easy Vegetable Bouillon Powder | Amount |
|---|---|
| Nutritional yeast flakes | 4 ½ teaspoons (8 g) |
| Dried onion flakes (or ½ tsp onion powder) | 1 teaspoon |
| Garlic powder | ¼ teaspoon |
| Dried parsley | ¼ teaspoon |
| Dried thyme | ¼ teaspoon |
| Kosher salt | ⅛ teaspoon |
| Turmeric | ⅛ teaspoon |
| For the Chicken | Amount |
|---|---|
| Skinless, boneless chicken breasts | 1 ½ pounds |
| Mayonnaise | 3 tablespoons |
| Egg (any size) | 1 |
| Kosher salt | ¼ teaspoon |
| Freshly ground black pepper | ⅛ teaspoon |
| Superfine white rice flour (or gum-free gluten-free flour blend) | ¼ cup (36 g) |
| Panko-style gluten-free bread crumbs (homemade or store-bought) | 2 to 3 cups |
| Cooking oil spray | As needed |
Instructions
Step 1: In a small bowl, combine all the bouillon powder ingredients—nutritional yeast, onion flakes, garlic powder, parsley, thyme, salt, and turmeric. Whisk everything together until well blended, then set it aside while you prep the chicken.
Step 2: Trim any fat or gristle from the chicken breasts, then slice them into strips about 4 inches long, ¾ inch wide, and ¼ inch thick. Uniform sizing helps these homemade gluten-free chicken tenders cook evenly, so try to keep them roughly the same thickness.
Step 3: In a medium bowl, whisk together the mayonnaise, egg, salt, pepper, and your freshly made bouillon powder blend. Keep whisking until the mixture is completely smooth and the seasonings are evenly distributed throughout.
Step 4: Add the rice flour to the mayo mixture and whisk vigorously until no lumps remain. The batter should be thick and creamy—kind of like a savory pudding consistency.
Step 5: Using a fork, add all the chicken strips to the batter and toss gently to coat every surface. Make sure each piece is completely covered in that flavorful mixture. If you’re prepping ahead, cover the bowl and refrigerate for up to 8 hours at this point.
Step 6: When you’re ready to bake, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 7: Pour 2 cups of gluten-free bread crumbs into a medium bowl. Working in batches of about one-third of the chicken at a time, use your fork to transfer the battered strips into the crumbs.
Step 8: Toss the chicken pieces in the bread crumbs, pressing gently so the coating adheres nicely to the batter. Add more bread crumbs as needed to ensure every gluten-free chicken strip is fully coated and looking gorgeously crunchy.
Step 9: Lift each breaded chicken strip from the bowl and arrange them flat on your prepared baking sheet. They can touch each other, but don’t let them overlap or they won’t crisp up properly.
Step 10: Spray the tops of the chicken liberally with cooking oil spray—this is the secret to getting that golden, crispy exterior without deep frying. Don’t be shy with the spray!
Step 11: Bake in the center of your preheated oven for about 18 minutes, or until the chicken tenders are golden brown all over. The coating should look crispy and irresistible.
Step 12: Use an instant-read thermometer to check the thickest pieces—they should register at least 165°F internally, though they’ll likely be closer to 185°F. Serve these crispy gluten-free chicken tenders immediately with your family’s favorite dipping sauce.
Substitutions
Mayonnaise: If you’re out of mayo or avoiding eggs, try plain Greek yogurt or sour cream instead. The batter needs that creamy, thick base to help the coating stick, so any similar dairy product works beautifully.
Rice Flour: You can swap superfine white rice flour for any gum-free gluten-free flour blend you have on hand. Just make sure it’s finely ground so the batter stays smooth and coats evenly.
Bread Crumbs: Don’t have panko-style gluten-free bread crumbs? Regular gluten-free bread crumbs work fine, or you can make your own using this complete guide to gluten-free bread crumb alternatives. Crushed gluten-free cornflakes also create an incredibly crunchy coating.
Nutritional Yeast: If you don’t have nutritional yeast for the bouillon powder, you can use a pinch of gluten-free chicken bouillon powder or just increase the salt and herbs slightly. The nutritional yeast adds a savory depth, but these gluten-free chicken tenders will still taste amazing without it.
Troubleshooting
Coating Won’t Stick: If your bread crumb coating keeps falling off, make sure your batter is thick enough and that you’re pressing the crumbs gently into the batter. The mayo-egg mixture should be like glue—if it’s too thin, add an extra tablespoon of rice flour.
Chicken Tenders Aren’t Crispy: The cooking oil spray is crucial here! Make sure you’re coating the tops generously before baking. Also, avoid overcrowding the pan, as this creates steam that prevents crisping.
Dry or Overcooked Chicken: Well, nobody wants rubbery chicken tenders, right? Watch your baking time carefully and use that instant-read thermometer. Once the internal temp hits 165°F, pull them out immediately—carryover cooking will bring them up a few more degrees.
Uneven Browning: This usually happens when the chicken strips are cut to different thicknesses. Try to keep them uniform, and rotate the baking sheet halfway through cooking if your oven has hot spots.
Storage
Store leftover gluten-free chicken tenders in an airtight container in the refrigerator for up to 4 days. To reheat and restore that crispy coating, pop them in a 350°F oven for 8-10 minutes rather than using the microwave, which makes them soggy.
For longer storage, freeze the fully cooked and cooled chicken strips in a single layer on a baking sheet first, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 375°F for about 15 minutes—perfect for those nights when you need dinner on the table fast.
Serving Suggestions
These homemade gluten-free chicken tenders are incredibly versatile and pair beautifully with just about anything. Serve them alongside sweet potato fries and a simple green salad for an easy weeknight dinner the whole family will devour.
For game day or parties, set up a dipping sauce bar with honey mustard, ranch, barbecue sauce, and buffalo sauce. Kids especially love having options, and it makes these crispy gluten-free chicken tenders feel like a special treat.
Variations
Dairy-Free Version: These gluten-free chicken strips are naturally dairy-free as written! Just make sure your mayonnaise and bread crumbs are dairy-free, which most are.
Extra Spicy: Add ½ teaspoon of cayenne pepper or smoked paprika to the bouillon powder blend for chicken tenders with a kick. My husband loves this version dipped in ranch dressing.
Italian-Style: Replace the bouillon powder with Italian seasoning and add ¼ cup grated Parmesan cheese to the bread crumbs. Serve with marinara sauce for an easy spin on gluten-free chicken parmesan.
Kid-Friendly Nuggets: Cut the chicken into smaller, bite-sized pieces instead of strips to make gluten-free chicken nuggets. Reduce the baking time to 12-15 minutes and you’ve got perfect nuggets for little hands.
Gluten-Free Chicken Tenders FAQs
Can gluten-free people eat chicken tenders?
Absolutely! Plain chicken is naturally gluten-free, but traditional breaded chicken tenders contain wheat-based coatings. Making homemade gluten-free chicken tenders ensures you’re using safe ingredients like gluten-free bread crumbs and rice flour instead of wheat flour.
What’s the best way to keep these chicken strips crispy?
The secret is generous cooking oil spray before baking and making sure the chicken pieces don’t overlap on the pan. According to authoritative research on gluten-free cooking techniques, proper fat application and air circulation are key to achieving that golden, crispy texture without deep frying.
How do I know when the chicken is fully cooked?
Man, oh man, I can’t stress this enough—use an instant-read thermometer! The internal temperature should reach at least 165°F in the thickest part. Visual cues like golden brown color are helpful, but temperature is the only way to guarantee food safety.
Can I make these ahead for meal prep?
Yes, and they’re perfect for it! You can prep the battered chicken up to 8 hours before breading and baking, or fully cook them and store in the fridge. These gluten-free chicken tenders also freeze beautifully, making them ideal for busy weeks when you need quick, wholesome dinners.
What brand of gluten-free bread crumbs works best?
I’ve had great success with brands like Ian’s, Aleia’s, and Gillian’s panko-style gluten-free bread crumbs. You can also make your own from gluten-free bread—here’s my trusted guide for homemade gluten-free breadcrumbs that explains the process perfectly.
Final Thoughts
Making the best gluten-free chicken tenders at home has honestly changed our family’s dinner routine. No more last-minute takeout runs or disappointing frozen options—just crispy, flavorful, homemade goodness that happens to be gluten-free.
These chicken strips are perfect for everything from busy Tuesday nights to Sunday football gatherings. They’re proof that gluten-free cooking doesn’t mean sacrificing taste or texture—it just means being a little creative with ingredients.
Trust me, once you make these crispy gluten-free chicken tenders, you’ll wonder why you didn’t start sooner. Grab your apron, preheat that oven, and get ready for your family to ask for seconds (and thirds). And don’t forget to pair them with gluten-free peanut butter cup brownies for dessert—you’ve earned it!
The Best Gluten-Free Chicken Tenders
Equipment
- Small bowl
- Medium bowl
- Whisk
- Fork
- Large rimmed baking sheet
- Parchment paper
- Instant-read thermometer
- Cooking oil spray
Ingredients
For the Easy Vegetable Bouillon Powder
- 4 ½ teaspoons nutritional yeast flakes 8 g
- 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 superfine white rice flour 36 g, or gum-free gluten-free flour blend
- 2 to 3 cups Panko-style gluten-free bread crumbs homemade or store-bought
- Cooking oil spray as needed
Instructions
- In a small bowl, combine all the bouillon powder ingredients—nutritional yeast, onion flakes, garlic powder, parsley, thyme, salt, and turmeric. Whisk everything together until well blended, then set it aside while you prep the chicken.
- Trim any fat or gristle from the chicken breasts, then slice them into strips about 4 inches long, ¾ inch wide, and ¼ inch thick. Uniform sizing helps these homemade gluten-free chicken tenders cook evenly, so try to keep them roughly the same thickness.
- In a medium bowl, whisk together the mayonnaise, egg, salt, pepper, and your freshly made bouillon powder blend. Keep whisking until the mixture is completely smooth and the seasonings are evenly distributed throughout.
- Add the rice flour to the mayo mixture and whisk vigorously until no lumps remain. The batter should be thick and creamy—kind of like a savory pudding consistency.
- Using a fork, add all the chicken strips to the batter and toss gently to coat every surface. Make sure each piece is completely covered in that flavorful mixture. If you’re prepping ahead, cover the bowl and refrigerate for up to 8 hours at this point.
- When you’re ready to bake, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Pour 2 cups of gluten-free bread crumbs into a medium bowl. Working in batches of about one-third of the chicken at a time, use your fork to transfer the battered strips into the crumbs.
- Toss the chicken pieces in the bread crumbs, pressing gently so the coating adheres nicely to the batter. Add more bread crumbs as needed to ensure every gluten-free chicken strip is fully coated and looking gorgeously crunchy.
- Lift each breaded chicken strip from the bowl and arrange them flat on your prepared baking sheet. They can touch each other, but don’t let them overlap or they won’t crisp up properly.
- Spray the tops of the chicken liberally with cooking oil spray—this is the secret to getting that golden, crispy exterior without deep frying. Don’t be shy with the spray!
- Bake in the center of your preheated oven for about 18 minutes, or until the chicken tenders are golden brown all over. The coating should look crispy and irresistible.
- Use an instant-read thermometer to check the thickest pieces—they should register at least 165°F internally, though they’ll likely be closer to 185°F. Serve these crispy gluten-free chicken tenders immediately with your family’s favorite dipping sauce.
