Gluten-Free Chicken Tenders Baked Light and Crispy
Ingredients
- 2 pounds chicken tenders (or chicken breast)
- 1/2 cup tapioca flour
- 2 eggs
- 1-1/2 cups gluten-free panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- dash black pepper
- 3 tablespoons light olive oil
Instructions
- Preheat oven to 425°F (220°C). Place a wire rack on a large baking sheet and set aside.If using chicken breasts, pound them to an even thickness and remove any excess fat. Then, cut them into 1" wide strips.Combine eggs and tapioca flour in one bowl. In a second bowl, combine gluten-free panko bread crumbs, Italian seasoning, paprika, garlic powder, salt, black pepper, and light olive oil. Stir to form a crumb consistency.
- Dip pieces of chicken in egg mixture, then in breadcrumb mixture, pressing to adhere. Place on the prepared baking sheet with the wire rack. If you don't have a wire rack, you can line your baking sheet with parchment paper.
- Oven: Bake for 18-22 minutes, or until chicken is cooked through and the coating is golden brown and crispy. Allow to cool slightly before serving.Air Fryer: Bake for 9-11 minutes at 385°F or until the internal temperature reaches 165°F.
Video
Notes
Baking Tips: Placing the chicken tenders on a wire rack ensures even cooking and maximum crispiness. If you don't have a wire rack, place them on a parchment lined baking sheet and flip them over halfway through baking.
Juiciest Chicken: Use a meat thermometer and remove the chicken as soon as the internal temperature reaches 165°F. The chicken will become dry and tough the longer it bakes over that temp.
Extra Crispiness: To get extra crispiness and color on the coating, set the oven to broil on high for 1-2 minutes before removing the pan of chicken from the oven after the chicken is baked through.
Did you make this recipe?Please let me know in the comments below how it turned out :)