One of our favorite gluten free chicken recipes to make are baked chicken tenders that are made with gluten free cereal. The crispy baked texture comes from crushed gluten free rice cereal, brown rice cereal, rice chex mix or different types of gluten free flours. The wholesome flavors of the rice texture that’s coated on the outside of these baked chicken strips has a great aroma that gives these chicken strips their addicting, crunchy bite.
Like our past non-gluten free baked chicken tenders recipes that are fried in panko bread crumbs and baked with flour, this gluten free version is equally easy and fast. You’ll be pleased at how healthy these are too when you’re baking with the boneless skinless chicken breast and rice cereal. It’s great that these are healthy chicken tenders because you can splurge on the calories when you choose your dip. It’s the dips that hits you with the high calorie count. Enjoy!
Gluten Free Baked Chicken Tenders
Yield: Serves 2-4
Total Time: 1 hour
Feel free to use any type of gluten free rice cereal or gluten free flours that you like to add the crunchy texture on the outside of the chicken tenders. A few different options are Gluten Free Chex-Mix Rice Cereal, Gluten Free Brown Rice Cereal and other gluten free flours.
- 1 pound boneless skinless chicken breast, cut into thin strips
- 2 cups of gluten free cereal or chex-mix rice cereal
- 2 large eggs
- sea salt and fresh black pepper to taste
- Pre-heat oven to 350 degrees. Line a sheet pan with parchment paper.
- In large shallow bowl, add 2 cups of cereal and crush the cereal with your hands. If you want a more coarse crumb texture on your chicken strips, then hand crush them to your desired texture. If you want a more fine crumb, then grind the cereal in the food processor.
- In medium shallow bowl, beat the two eggs.
- Rinse and pat dry the chicken. Season the cut chicken strips on both sides with salt and pepper.
- Lightly coat the chicken strips with the crushed cereal. Shake off excess cereal.
- Dip the chicken strips into the egg mixture and allow all the excess egg to drip off the chicken.
- Then lay the chicken strips into the cereal crumbs for one last coating.
- Place all the coated chicken strips on the lined sheetpan.
- Bake the chicken for 15 minutes. Turn the chicken to cook on the other side for 10-15 minutes more or until cooked through and golden.
- Serve warm with ketchup or your favorite dip.