Illustrative serving image, not a documented photograph of a kitchen-tested batch. Dips, lemon and side dishes shown are separate additions.
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Chicken strips coated in gluten-free flour and crumbs, then pan-fried.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Cook chicken to 165°F. The flour and crumbs are dredging quantities; some will be discarded. Discard coating and egg mixture that have touched raw chicken. Cooking batches and any additional pan oil need to be recorded in the first kitchen test.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Heat olive oil in a large skillet over medium heat. Prepare your dredging stations: in one bowl, whisk together eggs and buttermilk; in another, combine gluten-free flour, paprika, garlic powder, onion powder, salt, and pepper; and in a third bowl, place the gluten-free panko breadcrumbs.
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2Coat the Chicken Dip each chicken tender first into the flour mixture, shaking off excess. Then dunk into the egg mixture, and finally coat evenly with the breadcrumbs. Press the breadcrumbs gently so they stick well.
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3Fry the Tenders Place coated chicken tenders gently in the hot oil. Fry for about 4-5 minutes per side, turning once, until the crust is golden and the chicken is cooked through (internal temperature should reach 165°F). Avoid crowding the pan. Check each batch reaches 165°F internally. Discard unused coating and egg mixture that touched raw chicken.
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4Drain and Rest Transfer cooked tenders onto a paper towel-lined plate to drain excess oil. Let them rest a few minutes so the crust sets and stays crunchy.
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5Serve Serve warm with your family’s favorite dipping sauces — honey mustard, ranch, or a simple ketchup always work. Enjoy!
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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