White plate containing 5 air fried chicken tenders, BBQ sauce on side.
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5 from 9 votes

Gluten Free Chicken Tenders

Easy Gluten Free Chicken Strips that can be made in the Air Fryer or baked in the oven. Golden, crispy, and full of flavor. Dinner is ready in less than 30 minutes.
Prep Time15 mins
Cook Time30 mins
Air Fryer Time20 mins
Total Time45 mins
Course: dinner
Cuisine: American
Servings: 8 people
Calories: 286kcal
Author: Amanda Mason

Ingredients

Instructions

Oven Baked Gluten Free Chicken Tenders

  • Preheat oven to 350 degrees Fahrenheit. Rinse thawed chicken tenderloins well and set aside.
  • Pour 1 cup of chickpea flour in a shallow dish and set aside.
  • Take 4 cups of corn flakes and put in a gallon sized Ziplock bag. Take a rolling pin and crush the corn flakes until they are in the form of breadcrumbs. 
  • Pour the corn flake crumbs into a shallow bowl. Add in the garlic powder, salt, almonds, Parmesan cheese, seasoning salt, paprika, lime zest and ground pepper and mix well with the corn flake crumbs. Set aside.
  • In a separate shallow bowl, add the 2 eggs, lime juice and 2 Tablespoons of water. Whisk well until all ingredients are well combined.
  • You are now ready to bread the chicken tenders. Take a chicken tender and roll it in the chickpea flour until it's well coated.
  • Next take the chicken tender and dip it into the egg mixture.
  • Roll the chicken tender in the corn flake crumble mixture until it's well coated.
  • Place chicken tender on a cookie sheet and repeat steps 6-8 until all the chicken tenderloins are coated.
  • Place cookie sheet in the oven and bake for 30 minutes until done. The tenders should be a golden color and crispy!

Air Fryer Gluten Free Chicken Tenders

  • Follow all the steps above. Instead of placing the chicken tenders on a cookie sheet, place them in the air fryer.
  • Set the air fryer to the chicken setting and press start. The chicken tenders will be done after 20 minutes of air frying.

Notes

  1. You may have some chickpea flour left over. Do not save any leftover flour since raw chicken was used to coat the chicken tenders. Toss any excess chickpea flour.
  2. I like to line my cookie sheet with aluminum foil when baking to avoid the mixture sticking to the cooking sheet. I sometimes rub extra virgin olive oil on the aluminum foil before placing the chicken tender on to bake. You can also bake these on a silipat flexipan.
  3. You can leave the sliced almonds as is or add in to be crushed when rolling the corn flakes, your preference here!

Nutrition

Serving: 2chicken tenders | Calories: 286kcal | Carbohydrates: 21g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 115mg | Sodium: 745mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 4.3mg | Calcium: 65mg | Iron: 5.6mg