Gluten Free Crispy Chicken Strips

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!

Posts may contain affiliate links that help enable me to continue to provide you with free recipes. As an Amazon Associate, I earn from qualifying purchases. Please see my Privacy Policy for details.

Jump to Recipe

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!

GlutenFreeCrispyChickenTenders3

LOOK at that coating on them!

I mean seriously, don’t they just SCREAM crunch?!

GlutenFreeCrispyChickenTenders2

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!

GlutenFreeCrispyChickenTenders

I NEED these in my life like right now…

so with that, I’m off to the kitchen to make sa’mo for me 🙂

GlutenFreeCrispyChickenTenders1

Print

Gluten Free Crispy Chicken Strips

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

  • Author: The Kitchen Whisperer

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

  1. 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.
  2. Beat eggs in a second shallow bowl.
  3. Combine remaining panko and parmesan in a third shallow bowl.
  4. Set up an assembly line and dredge the chicken in the ground panko, shaking off any excess.
  5. Transfer to the beaten egg and turn to coat. You want the panko flour to be covered in eggs. Allow the excess to drip back into the bowl.
  6. 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 (350-375F)
  7. Working in batches, cook the chicken until golden brown ~4-6 minutes. Do NOT crowd the pan!  Make sure to keep an eye out for the temperature.
  8. 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 your favorite dipping sauce

Save For Later!

Make it a meal!

Pairs Perfectly With:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

24 responses

  1. Sheryl Grieder

    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 😋 👍👍

    Reply
    1. TKWAdmin

      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!

      Reply
  2. Kat Miller

    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)

    Reply
    1. TKWAdmin

      Thank you SO MUCH Kat! So happy you loved it and THANK YOU for the air fryer directions too!

      Best Kitchen Wishes!

      Reply
  3. Beth Cruickshank

    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!!

    Reply
    1. TKWAdmin

      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!

      Reply
  4. Joey Lopez

    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!!

    Reply
  5. Jeanne

    Have you tried making these in the oven instead of frying in oil ?

    Reply
    1. TKWAdmin

      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!

      Reply
  6. Kim

    Made this for my daughter, who needs to eat gluten-free, and the whole family enjoyed! Thank you!

    Reply
  7. Nancy Knickmeyer

    Haven’t had chicken fingers since going GF by choice 6yrs ago – I’ve missed them and these are AMAZING!

    Reply
    1. TKWAdmin

      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!

      Reply
  8. Penny

    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!

    Reply
    1. TKWAdmin

      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!

      Reply
  9. plasterers bristol

    These sound really nice. Thanks for sharing this.

    Simon

    Reply
  10. jessie

    Would freezing these work? What would be the best way to reheat them?

    Reply
    1. TKWAdmin

      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!

      Reply
      1. Anna

        dang these look amazing. Could I use this breading and then bake the chicken? Thanks!

        Reply
        1. TKWAdmin

          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!

          Reply
          1. Jeanne

            Sorry I just sent you a message asking about baking , not frying. I should have read all the comments ! Again, sorry !

            Reply

Welcome!

I’m Lori, The Kitchen Whisperer®! Let me help you tame the kitchen one bite at a time.

More about Lori

Let’s be friends

Legend

AF Air Fryer B Base Recipes BBQ BBQ Method FM Freezer Meals IP Instant Pot MP Meal Prep O Oven Method PF Party Foods SC Slow Cooker S Smoker Method

Deliciousness Delivered.

Sign up to receive delicious recipes, kitchen tips and weekly menus (bacon, pizza, & BBQ oh my!) straight to your inbox.

Click to Subscribe
Text: this week's menu

Subscribe for delicious new recipes, kitchen tips & weekly menus

Join the TKW Family

What’s trending on TKW