Crispy Gluten-Free Chicken Tenders
These tenders bring the crispy coating everyone loves without a deep fryer or wheat crumbs. Crushed gluten-free cornflakes cling to an egg wash for serious crunch, while the oven keeps cleanup easy.
Serve with honey mustard, ketchup, or ranch. Leftovers reheat well in the air fryer.
A staple recipe for busy gluten-free families.
Oven-baked gluten-free chicken tenders with a crunchy cornflake crust — kid-favorite dinner with grown-up crunch.
Crispy Gluten-Free Chicken Tenders
Oven-baked gluten-free chicken tenders with a crunchy cornflake crust — kid-favorite dinner with grown-up crunch.
Servings: 4 servings
Ingredients
- 1 1/2 lb chicken tenderloins or breast strips
- 1 cup gluten-free all-purpose flour
- 2 large eggs beaten
- 3 cups gluten-free cornflakes crushed
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Line a sheet with parchment; use a rack if you have one.
- Pat chicken dry. Set out bowls: GF flour; beaten eggs; cornflakes mixed with spices.
- Dredge chicken in flour, dip in egg, press into cornflake crumbs.
- Arrange on the rack, spray lightly with oil, and bake 18–22 minutes, flipping halfway, until 165°F inside.
- Rest 2 minutes and serve with dipping sauces.
Notes
Air fryer: 375°F for 12–15 minutes, flip once.
Crush cornflakes in a bag with a rolling pin for less mess.
Crush cornflakes in a bag with a rolling pin for less mess.
