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I am in LOVE LOVE LOVE with my Gluten Free Panko Breadcrumbs!
Whether you’re 5 or 75, you will LOVE these crispy, crunchy super moist chicken strips! They are perfect for lunch, dinner, snacks, on the go or because it’s Wednesday!
LOOK at that coating on them!
I mean seriously, don’t they just SCREAM crunch?!
When I bit into my first one (of about 472 strips) the chicken was so moist and tender. It was positively perfect! I just left these with a simple salt and pepper but you could go 9 million ways on seasonings. I can’t wait to make these BBQ style!
I NEED these in my life like right now…
so with that, I’m off to the kitchen to make sa’mo for me 🙂
Gluten Free Crispy Chicken Strips
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Ingredients
- 2 1/2 cups Gluten Free Panko , divided
- 1/4 cup grated Parmesan
- 4 skinless, boneless chicken breasts, cut into 1/2” thick strips
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4–1/2 cup Olive oil
Instructions
- In a food processor grind 3/4 cup of the Panko until it’s a powder.
- Place ground panko, salt and pepper in a shallow bowl and gently mix.
- Beat eggs in a second shallow bowl.
- Combine remaining panko and parmesan in a third shallow bowl.
- Set up an assembly line and dredge the chicken in the ground panko, shaking off any excess.
- Transfer to the beaten egg and turn to coat. You want the flour to be covered in eggs.
- Allow the excess to drip back into the bowl.
- Place the chicken in the panko parmesan mixture and coat evenly. Press to adhere.
- Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat.
- Working in batches, cook the chicken until golden brown ~4-6 minutes.
- Flip and cook until golden brown. ~4 minutes.
- Transfer to the cooling rack on the pan.
- Add more oil if needed and repeat until all the chicken is cooked.
- Serve with favorite dipping sauce
WOW! I loved these! My husband is newly diagnosed with an allergy to wheat. I am so thankful to find a delicious recipe that not only made my GF hubby happy but our 2 picky teens and myself as well! Delicious 😋 👍👍
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Thank you so much! Please if ever you need help changing one of my recipes to gluten-free, please let me know!
Best Kitchen Wishes!
I made these in my air fryer last night and they were a HUGE hit with the family! So crunchy on the outside and moist on the inside. I used the gluten free panko, left out the parm, but added cayenne and Italian seasonings to the crunchy part. Love the idea of grinding up panko to use instead of flour – great tip! I will be making this again! Thank you!
(Air Fryer: 400 degrees, 8 min on each side)
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Thank you SO MUCH Kat! So happy you loved it and THANK YOU for the air fryer directions too!
Best Kitchen Wishes!
I made your Gluten Free Crispy Chicken tonight and it was AMAZING! Our daughter and my husband ate soo much of it that they are both lying around complaining about their sore stomachs 🤣🤣🤣 I accidentally added parmesan to the powdered panko, so I also added 1/4 cup of parmesan to the whole panko too. It was still great!
Thanks for the great recipe!!
LOL that’s how you know when something is super good! So happy you all loved it Beth! And that’s completely fine about adding parmesan to the panko. It doesn’t hurt it at all!
Best Kitchen Wishes!
Thank you!!!!!!! Trying these tonight, I bought two boxes of gluten free panko and ruined some chicken with another recipe, this one sounds promising – grinding it in the food processor for the first dredge GENIUS!!
Have you tried making these in the oven instead of frying in oil ?
You can cook them at 400F on a rack lined pan and spritz with a bit of oil. 15-29 minutes should do the trick. Just test the temp as the chicken should be 165f
Best Kitchen Wishes!
Made this for my daughter, who needs to eat gluten-free, and the whole family enjoyed! Thank you!
Haven’t had chicken fingers since going GF by choice 6yrs ago – I’ve missed them and these are AMAZING!
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Yeah!!! So happy you found these! Search my site as I have a recipe to make GF Panko Breadcrumbs. You can use that on any recipe that calls for regular coating/breadcrumbs.
Merry Christmas and best Kitchen Wishes!
Hi –
You mention parmesan in the instructions, but it is not listed in the ingredients. How much parmesan? Also, there’s a bullet that just says “, divided”. Is that referring to the Panko crumbs?
Thanks so much!
Sorry about that Penny. It was missed in the ingredients (I updated it). Yes the bulleted ‘divided’ is an error. I’ve fixed that too. Sorry 🙁
Best Kitchen Wishes!
These sound really nice. Thanks for sharing this.
Simon
Would freezing these work? What would be the best way to reheat them?
Hi Jessie!
Yep but don’t make them right away instead arrange the breaded chicken tenders on a baking sheet in a single layer and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month. Then when you’re ready to cook, fry up as normal.
If you do make them and freeze them, let them cool completely. To cook, just pop them frozen in the oven on a baking sheet and re-heat at 400F until warmed through. Though I’m personally not a fan of re-heated foods.
Best Kitchen Wishes!
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dang these look amazing. Could I use this breading and then bake the chicken? Thanks!
Hi Anna!
Thank you!!! Yes you can! What I would do is line a baking sheet with foil and then place a cooling rack in that. Lightly spray the cooling rack. Coat the chicken, place on the rack and lightly spray with oil. Bake at 400F for 10-15 minutes, flipping once during the baking (respray with oil) or until the temp reads 165F.
Best Kitchen Wishes!
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Sorry I just sent you a message asking about baking , not frying. I should have read all the comments ! Again, sorry !