By Wendy Stoltz / Last Modified On January 15, 2023
You're going to be blown away by how tasty and crispy these gluten free chicken tenders are!
Tender chicken strips, marinated in buttermilk and coated with a gluten free breading are fried in oil for the best, crispy, crunchy chicken tenders ever.
Kids love these as much as adults do, and there are rarely any leftovers when I make them. Gluten Free Onion Rings are another fried favorite. Looking for a baked option? Try our mouth-watering Gluten-Free Chicken Nuggets recipe.
We're covering what ingredients are in gluten free chicken tenders, how to make gluten free chicken tenders, tips for making gluten free chicken strips, using egg when making gluten free chicken tenders, making gluten free chicken nuggets, and what is the best gluten free flour for frying gluten free chicken.
GLUTEN FREE CHICKEN TENDERS RECIPE
I don't make fried food often, but when I do I like to really make it count. Fried gluten free chicken tenders are well worth it because they taste so amazing.
Gluten Free Chicken Strips are best served with something - or multiple things - to dip them in. Honey mustard, ketchup, and ranch are all delicious options, but for a real treat, make my homemade Gluten Free BBQ Sauce.
Get ready to make the best gluten free chicken tenders recipe you've ever made. It's easy once you get the hang of it, and only about 35 minutes of active cooking time.
INGREDIENTS IN GLUTEN FREE CHICKEN TENDERS
For the Buttermilk Marinade:
Chicken Tenderloins - Buy these at the grocery store ready to go, or use boneless, skinless chicken breast, cut to size.
Buttermilk - This will tenderize the chicken and ensure that it says juicy while you're cooking it.
Hot Sauce - Mixed with the buttermilk, the addition of hot sauce isn't too spicy, but spicy enough to add great flavor to the chicken.
Salt and Pepper - Season your marinade simply. We'll add a few more seasonings when we make the breading.
For the Gluten Free Breading:
Gluten Free Flour - Use your favorite gluten free all-purpose flour for this recipe.
Cornstarch - This is the secret ingredient to getting really crispy gluten free chicken tenders.
Salt and Pepper - Seasoning every layer of the chicken is important.
Paprika - I love the warm flavor and the extra color that paprika gives to chicken breading.
Garlic Powder - This seasoning is perfect for chicken strips. It's delicious, but not overpowering.
Baking Powder - Adding baking powder to the breading mix will add crunch by creating air pockets in the breading while it's cooking.
Canola Oil - I like canola oil for shallow frying. You can also use peanut oil or vegetable oil.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE CHICKEN TENDERS
- Add the buttermilk, hot sauce, salt, and pepper to large measuring cup.
- Whisk to combine.
- Place the chicken tenders in a baking dish or large bowl.
- Pour the buttermilk mixture over the chicken tenders. Cover and marinate in the refrigerator for at least one hour, or up to overnight.
- Whisk together the gluten-free flour, cornstarch, salt, pepper, paprika, garlic powder, and baking powder. Place in a shallow bowl or baking dish.
- Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess, then place in the flour mixture. Flip over and cover each tender completely.
- When ready to fry, preheat 2 inches of canola oil in a Dutch oven or heavy bottomed pot until it reaches 350°F. Working again in small batches, carefully place chicken tenders in the hot oil. Cook as directed in the recipe card below until golden brown and measuring 165°F with an instant read thermometer.
- Remove the chicken from the oil and place on a baking sheet Continue with remaining chicken, and serve immediately.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING THE BEST GLUTEN FREE CHICKEN TENDERS RECIPE
I've tested this recipe for you, so I know all of the tips and tricks to get super crispy gluten free chicken tenders, every time.
- Don't Overcrowd the Pot: Cook 3-4 pieces of chicken at a time in your Dutch oven or pot. Too many pieces of chicken will lower the temperature of the oil more than you want, and the tenders won't cook evenly.
- Use Same Size Chicken Pieces: For best cooking results, you should use chicken tenders or pieces that are all the same size and thickness. If needed, you can pound thicker tenders to make them thinner. If you're cutting up chicken breasts, cut them into 4-5 inch long, ½ inch thick pieces.
- Keep an Eye on Oil Temperature: If the oil gets too hot, you'll end up with burnt breading and undercooked chicken. The oil should stay at or slightly below 350°F throughout the cooking process. I highly recommend using a thermometer to check the oil temperature, but also, use your eyes to know if the oil is too hot. If you notice that when you put a chicken tender in the oil that it bubbles furiously (like, tons of bubbles) then the oil is too hot. If you don't see any bubbles, the oil is too cold.
- Keep Your Hands Clean: I don't like the way my fingers feel when I'm breading things, so I like to use tongs both while breading the chicken and while cooking it.
DO I NEED EGGS TO MAKE GLUTEN FREE CHICKEN TENDERS?
This recipe is egg-free! Instead of using eggs as a binder, we're using buttermilk, which gives more flavor to the chicken and still helps the breading to stick well.
CAN I BAKE GLUTEN FREE CHICKEN TENDERS? CAN I MAKE GLUTEN FREE CHICKEN TENDERS IN THE AIR FRYER?
I have not yet tested this recipe in the oven or the air fryer. The breading on these tenders is made for frying, and it soaks up some of the oil while it cooks to create that beautiful, crispy crust. But our readers have given positive feedback that this recipe works great in their air fryers, so give it a try and let us know how it goes!
WHAT IS THE BEST GLUTEN FREE FLOUR FOR FRYING GLUTEN FREE CHICKEN?
When frying, I've found that the best type of flour is a gluten free all-purpose flour blend that has a rice flour base. Bob's Red Mill 1-to-1 blend, or King Arthur Measure for Measure are both good options.
While I do like baking with almond flour, I don't like using it for fried chicken. It doesn't quite give me the texture I am looking for.
Just look at how crispy these are using the combination of AP flour and cornstarch!
We love wrapping these gluten free chicken tenders in gluten free tortillas for a gluten free chicken wrap.
GLUTEN FREE CHICKEN NUGGETS
You can cut the chicken into smaller pieces to make gluten free chicken nuggets. Gluten free chicken nuggets can be fried or baked in the oven.
More Gluten Free Chicken Recipes You'll Love:
Gluten Free Orange Chicken - No need for takeout when you can make this gluten free orange chicken recipe in a few simple steps. You're going to love all the flavors in this orange chicken recipe.
Gluten Free Chicken Pot Pie - A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce. You are going to love this gluten free pot pie recipe.
Hawaiian Chicken - This sweet, juicy, Gluten-Free Hawaiian Chicken is the perfect chicken to whip up on a weeknight and throw on the grill.
Baked Oregano Chicken - This crispy Gluten-Free Baked Oregano Chicken is an easy weeknight dinner. Quick to whip up, and definitely a crowd pleaser. This gluten-free chicken recipe is going to be your new favorite gluten-free chicken recipe.
Gluten Free Sweet and Sour Chicken - Satisfy your cravings with this amazing and healthy version of Gluten Free Sweet and Sour Chicken. You’re going to love the incredible flavors in this gluten free sweet and sour sauce.
Caprese Stuffed Balsamic Chicken - A super simple, yet flavorful recipe for Caprese Stuffed Balsamic Chicken that's stuffed with fresh mozzarella, basil, and sundried tomatoes and baked with a sweet balsamic glaze.
Hawaiian Crockpot Chicken - Use your slow cooker to make this sweet Hawaiian Crockpot Chicken recipe featuring chicken, pineapple, soy sauce, and brown sugar to create the most delicious sauce to serve over rice.
Instant Pot Chicken Fried Rice - Fragrant jasmine rice, tender chicken, and lots of veggies come together to create a healthy and satisfying meal that the whole family will enjoy.
Gluten Free Teriyaki Chicken - This gluten free teriyaki chicken recipe is sweet, savory, and packed with delicious Asian flavors. Tender chicken cooked in a gorgeous, silky, gluten free teriyaki sauce is an easy to make dish that everyone will enjoy.
Are you looking for a specific gluten free chicken recipe? Please let us know and if we don't have it, we'll consider adding it to the list of recipes to make.
Did you make these Gluten Free Chicken Tenders? Please leave a comment below letting me know what you thought.
Gluten Free Chicken Tenders
Gluten Free Chicken Tenders like you've never had them before. Tender chicken strips, marinated in buttermilk and coated with a gluten free breading are fried in oil for the best, crispy, crunchy chicken tenders ever.
Ingredients
- Canola oil for frying
For the Buttermilk Marinade:
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 2 teaspoons hot sauce
- ½ tsp salt
- ½ tsp ground black pepper
For the Gluten Free Breading:
- 1 ½ cups gluten-free flour
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ tablespoon paprika
- ½ tablespoon garlic powder
- 1 teaspoon baking powder
Instructions
- Mix together the buttermilk, hot sauce, salt and ground black pepper in a large measuring cup.
- Place the chicken tenders in a baking dish or large bowl.
- Pour the buttermilk mixture over the chicken tenders. Cover and marinate in the refrigerator for at least one hour, or up to overnight.
- Preheat 2 inches of canola oil in a dutch oven or heavy bottomed pot until it reaches 350F.
- While the oil is preheating, whisk together the gluten-free flour, cornstarch, salt, ground black pepper, paprika, garlic powder, and baking powder. Place in a shallow bowl or baking dish.
- Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess buttermilk and place in the flour mixture. Flip over and cover completely. 7
- Carefully place in the hot oil. Cook for about 4 minutes, then flip over. Cook for 4-5 more minutes, until golden brown and the internal temperature of the chicken reaches 165F. Carefully remove from the oil and place on a baking sheet. Continue with remaining chicken. Serve immediately.
Notes
- Don't Overcrowd the Pot: Cook 3-4 pieces of chicken at a time in your dutch oven or pot. Too many pieces of chicken will lower the temperature of the oil more than you want, and the tenders won't cook evenly.
- Use Same Size Chicken Pieces: For best cooking results, you should use chicken tenders or pieces that are all the same size and thickness. If needed, you can pound thicker tenders to make them thinner. If you're cutting up chicken breasts, cut them into 4-5 inch long, ½ inch thick pieces.
- Keep an Eye on Oil Temperature: If the oil gets too hot, you'll end up with burnt breading and undercooked chicken. The oil should stay at or slightly below 350°F throughout the cooking process. I highly recommend using a thermometer to check the oil temperature, but also, use your eyes to know if the oil is too hot. If you notice that when you put a chicken tender in the oil that it bubbles furiously (like, tons of bubbles) then the oil is too hot. If you don't see any bubbles, the oil is too cold.
- Keep Your Hands Clean: I don't like the way my fingers feel when I'm breading things, so I like to use tongs both while breading the chicken and while cooking it.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 447Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 130mgSodium: 1172mgCarbohydrates: 37gFiber: 1gSugar: 2gProtein: 52g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Lacey
Fried chicken is just the best thing ever! I love this recipe, it's so crispy and flavorful.
Jen
Made these for a special treat dinner last night and they were delicious! After the first batch I did feel like the coating was pretty thin and sandy, so on the next batch I double dipped them (buttermilk, coating, back into the buttermilk and another into the coating) and that helped a lot. I guess I just like more crunch, ha. The chicken was spectacular though--juicy and very flavorful. As with any frying recipe these are a lot of work and mess so I won't be making them every day, but when only the genuine thing will do these are great. Thanks for the recipe!
Terri
I use my air fryer a lot. Has anyone tried this recipe in their air fryer?
Ashley
Did you try this in the AF?
Lindsay
I haven't tried this specific recipe in the air fryer. If you do, come back and let us know how it worked for you!
Fern
Can we bread them and then freeze them to fry later? Or do we need to cook right away?
chrystal
You can bread them, and freeze for later.
Kimberley
I tried these in my black and decker toaster oven/air fryer and they came out great--crispy coating and moist inside. It's really a toaster oven but it has an air fryer setting so I cooked them for 40 minutes using the air fryer tray basket.
Wendy Stoltz
Hi Kimberley.
So pleased it worked out. That's great!
Alicia
We are a dairy and nut free family. Can coconut milk be used with the same results?
Wendy Stoltz
Hi Alicia,
I have not tried it. I would suggest this 1 cup non-dairy milk to 1 tablespoon acid (lemon juice, apple cider vinegar, or white vinegar). Let us know how you go!
Anne
Just made these last night and they were fabulous.Reminded me of really good “regular” fried chicken.Highly recommend!
Wendy Stoltz
Thanks, Anne. So pleased you enjoyed it!