Gluten Free Chicken Tenders
Almond flour is a fantastic ingredient to create delicious Gluten Free Chicken Tenders. This recipe is oven baked, which makes these gluten free chicken strips a much healthier choice.
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Gluten free chicken recipes like these homemade chicken tenders are usually on repeat around our house. Other faves include this Maple Dijon Chicken recipe and these Curry Spiced Chicken Breasts. Check out all of our Gluten Free Recipes for inspiration.
Ingredients for this recipe
- chicken tenders – or breasts sliced into 1-inch thick slices
- almond flour
- garlic powder
- onion powder
- cayenne pepper
- chili flakes
- smoked paprika
- oregano basil
- parsley
- cumin
- pepper
- fine sea salt
- eggs
- cooking spray – we love this non-gmo ghee spray
Instructions
First, start by adding the almond flour and spices to a large mixing bowl. Whisk them together until everything is blended well.
Next, in a separate mixing bowl, whisk the eggs until they are light and fluffy.
Then set up the breading station.
First, dip the chicken tenders into the egg mixture, then roll them around in the almond flour ‘breadcrumbs’ mixture to completely coat them.
Then, transfer the coated tenders in a single layer to a baking sheet prepared with parchment paper.
Space them evenly so they aren’t touching.
Pop the coated chicken strips into the oven and bake. Flip them at the halfway mark for crispy chicken tenders. Baking instead of frying means these will be much healthier.
They come out of the oven golden brown with a slightly crispy texture.
Serving Suggestions
We’ve been loving this Cabbage Stir Fry as a side dish! It is naturally gluten-free and can be ready in 10 minutes. Perfect to toss together while the chicken bakes in the oven.
These gluten free chicken strips are also ideal for pairing up with your favorite dipping sauce.
Some dip ideas are:
- Onion Ring Sauce
- Ranch Dressing
- Ketchup
- BBQ Sauce
- Honey mustard sauce – check out this sugar-free Honey Mustard without Honey
- Buffalo Sauce
More side dish ideas for this recipe:
Another fave side dish lately are these boursin hasselback potatoes. They are crispy on the outside, tender on the inside, and another fantastic gluten-free option to serve with these tenders.
Tips and Substitutions
- Be sure to flip the chicken fingers halfway so both sides crisp up.
- Use a meat thermometer to ensure the chicken is cooked to 165 degrees F.
- Use organic rice flour instead of almond flour for a nut-free option.
More healthy chicken recipes
- Mexican Brown Rice Bake
- Spicy Three Bean Chicken Soup
- Curry Chicken Brown Rice Bowl
- Baked Honey Mustard Chicken
- Coconut Curry Chicken Vegetable Soup
- Lemon Chicken Quinoa Salad
**This recipe was originally posted on April 20, 2015, updated on November 21, 2019, and updated again on March 17, 2023.**
If you’ve tried this gluten free chicken fingers recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Chicken Tenders
Ingredients
- 2 lbs chicken tenders
- 2 cups almond flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp chili flakes
- ¼ tsp smoked paprika
- ¼ tsp oregano
- ¼ tsp basil
- ¼ tsp parsley
- ¼ tsp cumin
- ¼ tsp pepper
- ½ tsp sea salt
- 4 eggs
- cooking spray
Instructions
- Preheat your oven to 350 and line two baking sheets with parchment paper. Spray them with cooking spray and set aside.
- In a large bowl whisk the spices into the ground almonds. In another medium bowl whisk together the eggs.
- Set up a breading station with the chicken tenders, beaten eggs, and almond flour mixture. Have your baking sheets ready. One by one dip the chicken into the egg then dredge it through the almonds and place them evenly spaced onto your baking sheet.
- Bake for 40 minutes, flipping them at the 20-minute mark.
- Serve warm with your favorite dipping sauce.
Video
Notes
- Be sure to flip the chicken fingers halfway so both sides crisp up.
- Use a meat thermometer to ensure the chicken is cooked to 165 degrees F.
- Use organic rice flour instead of almond flour for a nut-free option.
I was wondering if I can bake them and freeze them?
I haven’t tried freezing them but it sounds like a great idea. I would maybe freeze on a tray first then transfer to a freezer bag so they don’t stick together.
These chicken strips look awesome Sharon! I make chicken strips almost on a weekly basis; too good! Love all the extra herbs & spices. 😉
Thanks girl! Can you believe it’s my first time making chicken strips??