Gluten-Free Chicken Tenders (Easy Air Fryer or Oven Recipe)
These gluten-free chicken tenders are crispy, but still tender, with no buttermilk soaking or complicated steps. The secret? Crushed gluten-free cornflakes – they make the coating irresistibly crisp and perfectly seasoned. It’s a little bit KFC-style (minus the gluten and grease) and a whole lot delicious.
Why You’ll Love These Gluten-Free Chicken Tenders
They’re golden, crunchy, and packed with flavour, made entirely from everyday gluten-free pantry staples – no soaking, no marinating, and definitely no deep frying. Just coat, cook, and enjoy.
The crushed gluten-free cornflakes create that magic combination of a crispy outside and juicy inside that even the non-gluten-free crowd loves.
Perfect for:
- Quick dinners or fakeaway Fridays
- After-school snacks or lunchboxes
- Freezer-friendly meal prep (they reheat like a dream)
- Crowd-pleasing party platters (I’ll share a mini version I use soon!)
If you’re looking for a go-to gluten-free chicken recipe that’s easy, affordable, and always delivers, these are it – crispy, tender, and totally family-approved.
Ingredients to Make Gluten-Free Chicken Tenders
Here’s what you’ll need to make about 4-5 serves (this feeds our family of 5 but we have 2 smaller appetites, and 1 larger appetite):
- 500 g (1 lb) chicken breast fillets or tenderloins, cut into strips
- 3 tablespoons gluten-free cornflour (cornstarch)
- 2 large eggs, beaten
- 3 cups (about 120 g) gluten-free cornflakes*, crushed
- 2 teaspoons smoked paprika
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- Olive oil spray (or light cooking oil)
*Not all cornflakes are gluten-free, so check labels carefully! I used Kellogg’s Gluten-Free Corn Flakes in these images.
Substitutions & Variations
- Egg-free: Replace the egg with 3 tablespoons dairy-free milk mixed with 1 tablespoon gluten-free flour.
- Cornflake alternative: Use gluten-free breadcrumbs or crushed rice cereal – or half-and-half for that extra crunch.
- Dairy-free: Naturally dairy-free as written.
- Want more spice? Add cayenne or serve with your favourite spicy dip like habanero or chipotle mayo.
How To Make Gluten-Free Chicken Tenders Step By Step
Step 1: Crush the cornflakes – add gluten-free cornflakes to a large zip lock bag with smoked paprika, garlic salt, onion powder, oregano, black pepper, and white pepper. Gently crush with your hands or a rolling pin until mostly fine, but still with some texture.
Step 2: Set up coating bowls – place cornflour in one bowl, beaten eggs in another, and the seasoned cornflake mixture in a third. Then I also set up another bowl to place the coated chicken on.
Step 3: Coat the chicken – dip each chicken piece into cornflour (shake off excess), then egg, then coat in the crushed cornflake mixture, pressing gently so it sticks.
Step 4: Air fry – lightly spray the air fryer basket with oil. Arrange chicken in a single layer and spray the tops lightly. Air fry at 195°C (380°F) for 15 minutes, turning halfway, until golden, crispy, and cooked through.
Oven option – preheat oven to 210°C (425°F). Line a baking tray with parchment paper, spray lightly with oil, and bake for 18-22 minutes, turning halfway. For extra crunch, switch to fan/grill for the last 2 to 3 minutes.
Step 5: Check doneness – the chicken should be tender inside and crunchy on the outside, with no pink remaining.
❄️ How to Store, Freeze, and Reheat Gluten-Free Chicken Tenders
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer for 3 to 4 minutes to re-crisp.
- Freezer: Once cooked and cooled, freeze in a single layer, then transfer to a bag or container. Reheat straight from frozen in the air fryer for 8 to 10 minutes until hot and crunchy.
- Lunchbox tip: These stay crisp and delicious cold or at room temperature, making them great for lunchboxes or picnics. Just be sure to pack them with an ice brick or in an insulated lunch bag to keep them fresh and food safe.
🍴 Serving Ideas
Serve them your way – these gluten-free chicken strips are super versatile!:
- With fries and salad for a quick family dinner.
- In gluten-free wraps with lettuce, tomato, and mayo.
- As finger food with dips like BBQ, honey mustard, ranch, or spicy habanero mayo 🌶️.
- In lunchboxes, just slice into smaller pieces for a crispy protein boost.
- For kids, try pairing with my Copycat McDonald’s Gluten-Free Nuggets for a fun, gluten-free ‘fast food’ night at home!
👉 These also make fantastic mini gluten-free appetizers for parties – I’ll be sharing a separate gluten-free party platter version soon!
🧩 What Are Gluten-Free Chicken Tenders and What Can They Be Used For?
Gluten-free chicken tenders (also known as gluten-free chicken fingers or strips) are coated pieces of tender chicken cooked until crisp and golden. They’re perfect as a main meal, snack, or appetiser and ideal for lunchboxes, parties, or quick weeknight dinners.
❓ Frequently Asked Questions
Not all cornflakes are gluten-free – many contain malt extract (from barley). So, always check the label! I used Kellogg’s Gluten-Free Corn Flakes for this recipe, but other great options are now available depending on your location.
Yes! They’ll make a finer coating but still taste great. For extra crunch, mix half breadcrumbs and half crushed cornflakes – it’s a winning combo.
Yes – this recipe is perfect for meal prep or entertaining:
Coat ahead: Prepare and refrigerate (uncooked) for up to 24 hours before cooking.
Cook ahead: Make earlier in the day, then reheat in the air fryer (3–4 mins) or oven (6–8 mins at 200°C / 400°F) before serving.
For parties: Keep warm in a low oven (around 100°C / 210°F) loosely covered with foil.
Yes, they bake beautifully – just follow the oven directions above for crispy, golden results.
Definitely. Boneless, skinless chicken thighs work well (just cook 2–3 minutes longer). You can also use tenderloins for extra juicy results
They’re already dairy-free! For egg-free, replace the beaten egg with 3 tbsp dairy-free milk mixed with 1 tbsp gluten-free flour – it helps the crumbs stick perfectly.
Use lightly crushed cornflakes (not powdery), and always spray lightly with oil before cooking. Don’t overcrowd your air fryer or baking tray – good airflow equals better crunch.
Gluten-Free Chicken Tenders Recipe (Air Fryer or Oven)
Equipment
- Air Fryer or Oven
Ingredients
- 1 lb (450 g) chicken breast fillets or tenderloins, cut into strips
- 3 tablespoons gluten-free cornflour (cornstarch)
- 2 eggs, beaten
- 3 cups gluten-free cornflakes
- 2 teaspoons smoked paprika
- 2 teaspoons garlic salt/powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- Olive oil spray (or oil of choice)
Instructions
- Add gluten-free cornflakes to a large ziplock bag with smoked paprika, garlic salt, onion powder, oregano, black pepper, and white pepper. Gently crush with your hands or a rolling pin until mostly fine, but still with some texture.
- Place cornflour mix in one bowl, beaten eggs in another, and the seasoned cornflake mixture in a third.
- Coat the chicken: dip each chicken piece into cornflour (shake off excess), then egg, then coat in the crushed cornflake mixture, pressing gently so it sticks.
- Air fry: Lightly spray the air fryer basket with oil. Arrange chicken in a single layer (don't overcrowd) and spray the tops lightly. Air fry at 195°C (380°F) for 15 minutes, turning halfway, until golden, crispy, and cooked through.
- Or bake in the oven at 210°C (425°F) for 18 – 22 minutes, turning halfway.
- Check doneness – the chicken should be tender inside and crunchy on the outside, with no pink remaining.
Recipe Notes:
- Always use gluten-free cornflakes (I used Kellogg’s Gluten-Free Corn Flakes).
- Reheat in air fryer for 3 – 4 minutes, or from frozen for 8 – 10 minutes.
- For extra flavour, add cayenne or serve with habanero mayo for adults.
Nutrition Information:
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