Gluten Free Panko Chicken Tenders
Crispy, golden chicken tenders are one of those comfort foods that can feel completely out of reach when you're avoiding gluten — but this recipe proves otherwise. The secret is a classic three-step breading process using rice flour and gluten free panko, which together create a shatteringly crunchy crust that holds up beautifully in the pan. Smoked paprika, garlic powder, and onion powder are worked right into the coating, so every bite is deeply savory before you even reach for a dipping sauce. Pan-frying in a shimmering layer of neutral oil locks in that crunch and gives you a deep golden color that looks like it came straight out of a restaurant kitchen. Cooking in two batches keeps the pan from getting crowded, which is the real trick to avoiding a soggy crust. A squeeze of lemon at the end brightens everything up and cuts through the richness perfectly. This makes four generous servings, so it's just as good for a weeknight family dinner as it is for a casual weekend spread.
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb chicken tenders (about 12 pieces)
- ½ tsp kosher salt
- ¼ tsp black pepper
For the breading
- ½ cup rice flour
- 2 large eggs
- 1 tbsp water
- 1 ½ cups gluten free panko
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For cooking
- ⅓ cup neutral oil (such as avocado or canola oil), plus more as needed
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the chicken tenders dry with paper towels, then season all over with 1/2 tsp salt and 1/4 tsp pepper.
- 2
Set up a three-station breading line: place the rice flour in one shallow dish; whisk the eggs with 1 tbsp water in a second shallow dish; combine the gluten free panko, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper in a third shallow dish and stir to mix evenly.
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