Name: Gluten Free Chicken Fingers Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds thin-sliced chicken cutlets; 2 eggs; 1/2 cup milk; 1/2 cup Bob’s Red Mill GF All Purpose Baking Flour; 1 tablespoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup gluten free bread crumbs PANKO STYLE; 1/4 cup oil

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Crispy Chicken Fingers are not just for kids! Homemade, bursting with flavor, and surprisingly easy to make, this gluten free chicken fingers recipe redefines comfort food, making every tender, juicy, crispy bite a delightful experience for all.

Put aside the history books and tales of chicken fingers officially debuting in 1974. For me, the real pioneers were my parents, especially Mom, who whipped up her version of crispy chicken fingers way before they became a nationwide sensation.

You see, Dad, a local butcher in a nearby town, would bring home these perfectly sliced chicken breast cutlets from his grocery market. Mom transformed them into what she simply called “breaded chicken cutlets”. They were more than just a dish; they were a taste of home, a crunch of comfort that resonated through our family dinners in the ’60s.

Now, I know the naysayers might argue that the term “chicken fingers” originated later, in the bustling kitchens of restaurants, but in our household, they were always there, battered, breaded, and sizzling in the pan.

What’s the difference between chicken fingers and chicken tenders?

Chicken fingers and chicken tenders aren’t just interchangeable terms. They come from different parts of the chicken. Chicken fingers are cut from the inner fillet of the breast, while chicken tenders are from the muscles underneath the breast and have a tendon that helps the muscles attach to the bones. Mom preferred sliced chicken breast fillets for her crispy creations, steering clear of the tendon connective tissue that could turn a bit tough or rubbery when cooked.

If you have chicken tenders, it’s up to you whether you want to remove the tendon or not when prepping your chicken.

Fast forward to today, and my childhood favorite gets a makeover. Enter the gluten-free crispy chicken fingers that are about to grace your table. The nostalgia remains, but now it’s paired with a recipe that aligns with our dietary needs.

So let’s address the burning question:

Are chicken fingers gluten-free?

When dining out in restaurants, the chicken fingers are usually cooked in a shared frier and coated in a batter containing wheat flour. Definitely not gluten-free. And, of course, they’re deep fried in a huge vat of oil. Not so good for you.

Our homemade recipe proudly carries the gluten-free tag. No need to worry about cross-contamination or hidden ingredients. It’s a crispy, gluten-free meal that caters to everyone at your table.

Which is the healthiest oil for frying?

Here’s a healthy tip for frying at home. I like to fry them in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants. Read all about its health benefits here and here. It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying.

Whether you use avocado oil or extra-virgin olive oil, you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

Want your chicken fingers really crispy?

The crispier the chicken fingers are, the better. Coat them in Panko style gluten free bread crumbs (Japan’s secret ingredient for crunch). The taste is fantastic and you can’t tell they’re gluten-free.

How do I stop my breading from falling off chicken?

Good question. Patting the chicken dry before you begin is important because your flour cannot stick to damp chicken. Also be sure to shake off the excess flour so that your egg coating doesn’t get mushy and your breading will stick.

Now that you know how to prep your chicken, you’ll find there’s versatility in these chicken fingers. For example, they could serve as a fantastic base for mouthwatering Gluten Free Chicken Parmigiana.

Okay. Grab your skillet because we’re about to turn these ingredients into crispy chicken fingers.

Ingredients

Chicken Cutlets: Thin slices ensure quick and even cooking.
Eggs: They act as the binding agent, helping the flour and breadcrumbs stick to the chicken.
Milk: Adds moisture and contributes to the overall tenderness of the chicken.
Flour for Dredging: Bob’s Red Mill is a personal favorite, but feel free to choose your preferred gluten-free all-purpose flour for this job. In my opinion rice flour is a bit grainy. I haven’t tested this recipe with almond flour or chick pea flour so I can’t say. But, low carb Tapioca flour is another option as I do in my spicy grainless crispy chicken nuggets.
Paprika, Salt, and Pepper: Paprika comes in varieties, including sweet, smoked, and hot, each with its unique flavor profile. I like the smoked in this recipe. It brings a subtle smokiness, while salt and pepper ensure the perfect seasoning.
Gluten-Free Bread Crumbs: Today, I have Jeff Nathan Creations Panko breadcrumbs for extra crunch. I have used Schar’s, Aleia’s, and Ian’s in this recipe, as well. For a unique twist, try low carb ground pork rinds as I do in my pork tenderloin crispy bites.
Oil for Shallow Frying

Here’s the easy method. Let’s get cooking!

How To Make Gluten Free Crispy Chicken Fingers

*Free printable recipe card is available at the end of the post.

Before we begin, if your chicken breasts are whole and skinless, you can either slice them or, for convenience, obtain pre-sliced thin chicken breasts from your local butcher.

Then, I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.

What is the order of breading chicken?

First, rinse and pat the chicken dry. Remember, patting the chicken dry is important because your flour cannot stick to damp chicken.

Then arrange three wide shallow bowls on the counter. To the first bowl, add flour, paprika, salt, and pepper. Then whisk together egg and milk in the second bowl.

And add your gluten free panko breadcrumbs in the third wide, shallow bowl.

Now follow three steps to bread your chicken. First, dredge the chicken in the flour mixture and shake off excess. (Shaking off the excess flour is key to getting your breading to stick.) Next, run the chicken through the egg mixture to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Then coat with the breadcrumbs.

Place the gluten free breaded chicken on a pan to rest before frying, allowing the coating to hydrate and develop a slight stickiness. Allowing the breading to rest for 30 minutes is crucial; otherwise, it might not adhere properly during frying. I cover mine and place it in the refrigerator.

Fry your chicken

Finally, heat oil in a large skillet over a medium-high heat until shimmery and fragrant, but not smoking. Add the breaded chicken and cook until browned, about 2-3 minutes on each side. Then drain chicken on a plate on top of paper towels.

Be sure to fry your chicken in batches so as not to crowd the pan. If there’s not enough room in the pan, the chicken will steam instead of getting nicely browned, flavorful, and crispy.

How do I know when the chicken is done?

The U.S.D.A. recommends for safety when cooking poultry, use a food thermometer to check the internal temperature. Check the internal temperature in the thickest part of the breast. The meat is safe to eat as soon as it reaches at least 165 °F as measured with a food thermometer.

Voila! Your crispy gluten-free chicken fingers are ready to devour. Try pairing them with this Guthrie’s Sauce Recipe for flavorful dipping.

From classic ketchup to honey mustard, barbecue sauce, ranch, or even zesty garlic aioli, the options are endless for a simple yet delicious dip.

Serving suggestions

Chicken fingers can be served in sandwiches on Against the Grain rolls, or as appetizers, or the main course – these gluten-free crispy chicken fingers are sure to steal the spotlight at any gathering.

Take your pick from these delicious side options:

Gluten Free French Onion Soup
Spoon Bread With Bacon
Healthier Homemade French Fries
Cole Slaw With Sugar Free Dressing
Healthier Potato Salad
Zucchini And Corn Sauté With Bacon Recipe
Crisp green salad
Fresh fruit

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Can I prepare these chicken fingers ahead of time?Absolutely! This recipe is perfect for preparing ahead of time. Allowing the chicken to rest before frying is essential. Give it at least 30 minutes for the coating to hydrate and develop a slight stickiness; otherwise, it might not adhere properly during frying. Planning ahead ensures a perfectly crispy outcome.

Is it possible to skip frying and still achieve that crispy texture? Yes!

Oven Baking: Opt for a hot 425℉ oven and a wire rack for baking, about 20 minutes. This method ensures proper air circulation, keeping the breading crispy on all sides.
Air Frying: Additionally, for a modern twist, consider using your air fryer at 400℉ for 10-15 minutes as another convenient alternative.

How should I store any leftovers? Allow the chicken fingers to cool at room temperature. Once cooled, transfer them into an airtight container. When refrigerated, these chicken tenders remain fresh for up to four days. For reheating, it’s best to use your oven.

finished dish

Happy cooking, enjoy the crispiness, and savor the fact that you’ve got the ultimate gluten-free chicken fingers recipe at your fingertips.

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