Best 3 Gluten Free Ultimate Chicken Fingers Recipes

**Gluten-Free Ultimate Chicken Fingers: Crispy, Tender, and Delicious**

Craving crispy, juicy, and flavorful chicken fingers without the gluten? Look no further! This article presents a collection of mouthwatering gluten-free chicken finger recipes that cater to various dietary preferences and taste buds. From classic breaded chicken fingers to healthier baked versions, these recipes offer a delightful culinary experience for everyone. Discover the secrets to achieving perfectly cooked chicken fingers with tender, succulent interiors and golden, crispy exteriors. Explore a variety of dipping sauces and side dishes to complement your chicken fingers and elevate your meal. Whether you're hosting a party, seeking a quick and easy weeknight dinner, or simply indulging in a satisfying snack, these gluten-free chicken finger recipes are guaranteed to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE CHICKEN TENDERS

Gluten-Free Chicken Tenders image

These gluten-free chicken tenders are coated in almond flour, then fried in hot avocado oil until golden brown and delightfully crispy.

Provided by Vered DeLeeuw

Categories Main Course

Time 30m

Number Of Ingredients 8

Ingredients

1 lb. raw chicken tenders ((8 pieces))
2 large eggs
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups blanched finely ground almond flour
1/4 cup avocado oil (for frying)

Steps:

Pound the chicken pieces thin using a meat pounder.
Beat the eggs with salt, pepper, garlic powder, and onion powder. Place the egg mixture in a shallow bowl. Place half of the almond flour in another shallow bowl.
Dip each chicken piece into the egg mixture, shaking the excess off, then dredge it in the almond flour, pressing to adhere until well-coated. It's a good idea to use one hand for dipping in the egg, and the second hand for dredging in the almond flour.
After making 4 tenders, add the remaining almond flour to the bowl and prepare the remaining four chicken tenders.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat, about 4 minutes.
Place half the chicken tenders in the hot oil and fry for about 3 minutes per side, until golden brown and cooked through (their internal temperature should reach 165ºF). Place on paper towels to drain.
Carefully wipe the skillet using paper towels, add the remaining oil, and cook the second batch. Serve immediately.

Nutrition Facts : ServingSize 2 chicken tenders, Calories 378 kcal, Carbohydrate 7 g, Protein 31 g, Fat 25 g, SaturatedFat 2 g, Sodium 399 mg, Fiber 3 g

EASY GLUTEN FREE CHICKEN TENDERS (CRISPY, JUICY, & HEALTHY!)

Easy Gluten Free Chicken Tenders (Crispy, Juicy, & Healthy!) image

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!

Provided by Nicole Hunn

Categories Dinner

Number Of Ingredients 15

Ingredients

4 1/2 teaspoons nutritional yeast flakes
1 teaspoon dried onion flakes (can substitute 1/2 teaspoon onion powder)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/8 teaspoon kosher salt
1/8 teaspoon turmeric
1 1/2 pounds skinless (boneless chicken breasts)
3 tablespoons mayonnaise
1 egg (any size)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 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

Steps:

Make the bouillon powder. In a small bowl, place all of the ingredients and whisk to combine well. Set the bowl aside.
Trim the chicken breasts of any fat or gristle. Cut it into strips about 4" long x 3/4" wide x 1/4" thick. Set the chicken aside.
In a medium-size bowl, place the mayonnaise, egg, salt, pepper, and bouillon powder blend. Whisk until very well-combined.
Add the rice flour and whisk until very well-combined again. The batter will be thick.
Using the tines of a fork, add all of the prepared chicken strips to the batter. Toss to coat all sides of each piece of chicken in the batter.
At this point, the battered raw chicken can be covered and refrigerated for up to 8 hours.
When you're ready to bread and bake the chicken tenders, preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.
Place 2 cups of gluten free bread crumbs in a medium-size bowl. Again using a fork, add about 1/3 of the battered chicken strips to the bowl at a time.
Toss to coat all sides of each piece of chicken fully in the bread crumbs. Press the chicken pieces gently to help the crumbs adhere to the batter, and add more bread crumbs as necessary to coat all the chicken.
Lift each piece of breaded raw chicken out of the bowl, one at a time, and place flat on the prepared baking sheet. The chicken pieces can be right next to one another, as long as they don't overlap.
Spray the tops of the chicken strips liberally with cooking oil spray.
Place the baking sheet in the center of the preheated oven. Bake for about 18 minutes, or until the chicken strips are golden brown all over.
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).
Serve immediately with your favorite dipping sauce.

Nutrition Facts : Calories 521 kcal, Carbohydrate 57 g, Protein 34 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 145 mg, Sodium 654 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

ULTIMATE CHICKEN FINGERS

Ultimate Chicken Fingers image

Restaurant food made at home! Did you know it could be so easy?

Provided by By Betty Crocker Kitchens

Categories Entree

Time 34m

Yield 4

Number Of Ingredients 7

Ingredients

2/3 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

Steps:

Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g

Tips:

Choose boneless, skinless chicken breasts for the tenders. This will make them easier to cut and cook evenly.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
To make the breading, use a combination of gluten-free flour, cornstarch, and seasonings. This will help the chicken tenders stay crispy.
Be sure to coat the chicken tenders in the breading mixture evenly. This will help them cook evenly and prevent them from sticking together.
Cook the chicken tenders in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are golden brown and cooked through.
Serve the chicken tenders with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

These gluten-free chicken fingers are a delicious and easy-to-make meal that the whole family will love. They are perfect for a weeknight dinner, a party appetizer, or a game day snack. So next time you're looking for a gluten-free meal that is both tasty and satisfying, give these chicken fingers a try. You won't be disappointed!