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A plate of perfectly golden crispy gluten-free chicken tenders on a white ceramic plate, showing the deeply golden crunchy cornflake coating with visible spice flecks, one tender broken in half rev...
Sarah Mitchell

Crispy Gluten-Free Chicken Tenders

These gluten-free chicken tenders are so crispy and flavorful that nobody will believe they're GF. The secret is a double coating of seasoned rice flour and crushed gluten-free cornflakes that creates the most satisfyingly crunchy exterior you've ever had on a chicken tender — gluten-free or not.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs chicken breast tenderloins (or breasts cut into strips)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
For the Coating
  • 3/4 cup rice flour (white or brown)
  • 3 cups gluten-free cornflakes, finely crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Cooking spray (avocado or olive oil)

Equipment

  • Large baking sheet
  • Wire cooling rack
  • Two shallow dishes for dredging
  • Zip-lock bag and rolling pin (for crushing cornflakes)
  • Cooking spray
  • Meat thermometer

Method
 

  1. Place the chicken tenders in a bowl with the buttermilk and hot sauce. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours. This step is crucial for tender, juicy chicken.
  2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray.
  3. Set up two dredging stations: rice flour mixed with half the spices in one shallow dish, and crushed cornflakes mixed with the remaining spices in another.
  4. Remove each chicken tender from the buttermilk, letting the excess drip off. Dredge in the seasoned rice flour, shaking off excess, then press firmly into the crushed cornflake mixture, coating all sides.
  5. Place the coated tenders on the wire rack, leaving a little space between each one for air circulation. Spray the tops generously with cooking spray — this is what makes them golden and crispy.
  6. Bake for 18-22 minutes until the coating is deeply golden brown and the internal temperature reaches 165°F (74°C). No need to flip them — the wire rack allows air to circulate underneath.
  7. Let them rest for 2-3 minutes before serving. The coating continues to crisp up as they cool slightly.

Notes

The wire rack is the real hero of this recipe — it elevates the chicken so hot air circulates underneath, crisping the bottom without flipping. Without it, the bottom gets soggy. Don't skip the cooking spray on top of the tenders before baking; it's what creates that deep golden color. And crush the cornflakes finer than you think — large pieces tend to fall off during baking.