Gluten free chicken tenders are double battered for a crispy outside and tender inside. Our chicken strips are baked, not fried, and are perfect for lunch or dinner. Pack the extras in lunchboxes the next day. Dairy-Free.
Preheat the oven and prep the pan. Preheat the oven to 425°F. Place the wire rack on to the baking pan. Spray the rack with nonstick cooking spray.
Combine the baking mix and spices. In one of the flat bottom bowls combine the baking mix with the garlic powder, onion powder, paprika, salt, and pepper. Add the eggs to the other bowl, whisk.
Dip the chicken tenders. Dip the chicken tenders into the eggs, into the flour mixture, back into the eggs, then the flour again. Place onto the wire rack. Repeat with all the chicken.
1 pound chicken tenders
⭐️ Bake. Bake for 15-20 minutes or until the internal temperature hits 165°F.
Notes
Store in an air-tight container for up to 3 days in the fridge. Kids can easily pack in their lunchboxes for the next day. Leftovers are also delicious chopped and served as a salad topping, filling for wraps or reheated as an after-school snack!
Almond flour, gluten-free cereal, crackers or cornstarch could be used in place of the Bisquick mix to bread the chicken if desired. Note all ingredient swaps could result in an altered texture or taste.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.