# Easy Gluten Free Chicken Tenders

Easy Gluten Free Chicken Tenders takes 33 min (15 min prep, 18 min cooking) and serves 5.

Recipe by glutenfreeonashoestring.com · original: https://glutenfreeonashoestring.com/gluten-free-chicken-tenders/  
Cuisine: American · Dish: Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/easy-gluten-free-chicken-tenders-recipe (with step-by-step Cook Mode)

These gluten free chicken tenders, with the crispiest crust and the juiciest chicken, are breaded the easy, no-mess way. They'll ask for this easy, healthy dinner every week!

## Ingredients (serves 5)

- 4½ teaspoons nutritional yeast flakes
- 1 teaspoon dried onion flakes (can substitute 1/2 teaspoon onion powder)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- 0.1 teaspoon kosher salt
- 0.1 teaspoon turmeric
- 1½ pounds skinless (boneless chicken breasts)
- 3 tablespoons mayonnaise
- 1 egg (any size)
- ¼ teaspoon kosher salt
- 0.1 teaspoon freshly ground black pepper
- ¼ cup superfine white rice flour (or gum-free gluten free flour blend)
- 2 to 3 cups Panko-style gluten free bread crumbs (homemade or store-bought)
- Cooking oil spray

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- nutritional yeast flakes

## Steps

1. Make the bouillon powder: in a small bowl, place all of the ingredients and whisk to combine well
2. Set the bowl aside
3. Trim the chicken breasts of any fat or gristle
4. Cut the chicken into strips about 4” long x 3/4” wide x 1/4” thick
5. Set the chicken aside
6. In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend, and whisk until very well-combined
7. Add the rice flour and whisk until very well-combined again; the batter will be thick
8. Using the tines of a fork, add all of the prepared chicken strips to the batter
9. Toss to coat all sides of each piece of chicken in the batter
10. At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours
11. Preheat your oven to 375°F
12. Line a large rimmed baking sheet with parchment paper and set it aside
13. Place 2 cups of gluten free bread crumbs in a medium-size bowl
14. Using a fork, add about 1/3 of the battered chicken strips to the bowl at a time
15. Toss to coat all sides of each piece of chicken fully in the bread crumbs
16. Press the chicken pieces gently to help the crumbs adhere to the batter, adding more bread crumbs as necessary to coat all the chicken
17. Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet, placing them close together without overlapping
18. Spray the tops of the chicken strips liberally with cooking oil spray
19. Place the baking sheet in the center of the preheated oven and bake until the chicken strips are golden brown all over
20. Test the thickest pieces of chicken with an instant read thermometer; they should read at least 165°F (but will likely be closer to 185°F)
21. Serve immediately with your favorite dipping sauce

## Good to know

### Swaps

No dried onion flakes? Use 1/2 teaspoon onion powder instead.

### Storing it

Store leftover tenders in an airtight container in the fridge for up to 3-4 days. Reheat in the oven until steaming hot to help keep the crust crisp.

## Nutrition (per serving, 1 serving, as published by glutenfreeonashoestring.com)

- Calories: 521 kcal
- Protein: 34 g
- Carbohydrates: 57 g
- Sugar: 1 g
- Fiber: 3 g
- Fat: 16 g
- Saturated fat: 3 g
- Unsaturated fat: 7 g
- Trans fat: 1 g
- Cholesterol: 145 mg
- Sodium: 654 mg