Description
Gluten-Free Crispy Chicken Tenders with a fabulous crispy crunch!
Ingredients
Scale
- 4-5 slices gluten free bread, such as Canyon Bakehouse Country White or 7 Grain
- 1 lb. boneless, skinless chicken tenders (or chicken breast, sliced into strips)
- 1 egg
- 2 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoon gluten free flour, such as Bob’s Red Mill 1-to-1 Gluten Free Baking Mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Oil spray or cooking spray (I like coconut oil spray)
- Optional: fresh herbs, for garnish (like parsley!)
- To Serve: Your favorite dipping sauce–honey mustard, ranch, BBQ sauce, ketchup, etc.
Instructions
- Preheat Oven. To start, preheat oven temperature to 350 degrees.
- Make The Bread Crumbs. Start by making the bread crumbs. Pulse bread in a food processor until you have fairly fine crumbs. Spread out on a baking sheet and spray lightly with cooking spray/spray oil. Bake crumbs at 350 degrees for 10-12 minutes, stirring every 3-4 minutes for even browning. Remove from oven and transfer to a shallow bowl or plate.
- Increase oven temperature to 400 degrees. If possible, place a metal cooling/baking rack on top of a baking sheet. This will promote even browning/crisping. If you don’t have a wire rack like this, spray your baking sheet with cooking spray or oil.
- Make batter, by whisking together egg, mayonnaise, mustard, gluten-free flour, salt, pepper, garlic powder, and onion powder together. Whisk until smooth and place in a shallow bowl.
- Batter your chicken. Pat chicken off with a paper towel to blot away any extra moisture. Then, dip chicken pieces one piece at a time by first dipping into the wet batter to coat well, then rolling in the breadcrumbs. Place breaded chicken strips on the prepared baking sheet (on top of the rack if possible). Repeat with remaining chicken until all pieces are coated. Lightly spray the top of the chicken with another round of cooking spray or oil.
- Bake chicken tenders at 400 degrees 12-15 minutes, or until chicken is completely cooked through and the coating is golden brown. (The internal temperature of the chicken tenders should be at least 165 degrees F.) Feel free to garnish with fresh herbs.
- Serve & Store. Enjoy warm with your favorite dipping sauce—honey mustard, ranch, barbecue sauce, ketchup, etc. Store leftover chicken tenders in an airtight container in the refrigerator up to 3 days. I like to reheat them in a single layer in an air fryer or in the oven for a few minutes so they crisp back up!
Notes
- Can’t Find Chicken Tenders? You can pound boneless, skinless chicken breasts into even thickness and cut 2-inch strips to use instead.
- Can I Use An Air Fryer Instead? Yep! I find that 350-360 degrees F for 12-15 minutes usually does the trick! You’ll want to work in batches so none of the chicken tenders are touching. Better air circulation = crispier chicken tenders!
- Flavor Variations. Feel free to add a sprinkle of Cajun seasoning or smoked paprika to the batter for extra flavor! Or, check out the quick seasoning blends in the FAQ of the blog post for more ideas!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 337
- Sugar: 2.1 g
- Sodium: 1047.5 mg
- Fat: 12.4 g
- Saturated Fat: 1.7 g
- Carbohydrates: 24.1 g
- Fiber: 1.4 g
- Protein: 26.2 g
- Cholesterol: 114.3 mg