Gluten Free Oven Baked Chicken Tenders

When you have celiac disease or a gluten intolerance or sensitivity, something as simple as a chicken tender can be a food that is sorely missed.

These chicken tenders are just as crispy and juicy as any other, but they are gluten free and healthier than the deep fried version (not that there’s anything wrong with eating deep fried foods once in a while)!

This has been a family favorite of ours for a while, and now I want to share them with you! This recipe couldn’t be more simple with only a few ingredients, 15 minutes of oven time, and so many possibilities for dipping! Check below for a few dipping suggestions, including a spicy gochujang mayo dipping sauce that is a delicious change-up from your regular ketchup or bbq sauce.

Gluten Free Oven Baked Chicken Tenders


  • 1.5 – 2 lb chicken tenderloins
  • 2 eggs
  • 1/4 cup oat milk (or non-dairy milk alternative)
  • 1 1/2 cups gluten free panko bread crumbs (Kikkoman brand) (see notes for substitutions)
  • 1/3 cup gluten free flour
  • 1 tablespoon kosher salt (or 1/2 tablespoon fine salt)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • gluten free nonstick baking spray


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicon baking mat. Spray the baking mat or parchment well with nonstick cooking spray (this helps with browning).
  2. Gather two shallow dishes, such as two pie plates. In one pie plate whisk 2 eggs with 1/4 cup oat/non-dairy milk until uniform. In the other whisk together 1 1/2 cups gluten free panko (or substitution), 1/3 cup gluten free flour, 1 tablespoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder.
  3. Using tongs, toss the chicken tenders with the egg mixture, then one at a time, pull them out, letting the excess egg mixture drip, and dip them into the panko mixture, pressing down with the tongs on one side and then the other to coat. Place each chicken tender onto the prepared baking sheet, evenly spaced.
  4. Once all of the chicken tenders are on the baking sheet, spray the tops generously with nonstick baking spray (this aids in browning).
  5. Place on the middle rack of the oven for 13-15 minutes.
  6. After 13-15 minutes have passed, place the oven on broil for 2 minutes until the tenders are nicely browned. Watch carefully as they will go from browned to burned very quickly.
  7. Serve with your favorite dipping sauces.

Dipping Sauce Ideas:

Spicy Gochugang Dipping Sauce:
  • 1/4 cup mayonaise
  • 1 tablespoon gluten free gochujang

In a small bowl, whisk mayonaise and gochujang until uniform.

Alton Brown’s Honey Mustard

This is the BEST, and I have used it for years. It’s a dressing, but it is also an amazing dipping sauce. You can also mix in some mayo to give it a creamier spin if you’d like. Start with a tablespoon and go from there to see if you’d like more.

  • Alton Brown’s Honey Mustard
BBQ sauce

My gluten free favorite is Stubbs brand, and there are many different flavors to choose from!


If you’re from the midwest, this is an obvious choice


Gluten Free Panko Substitution: If you cannot find gluten free panko breadcrumbs in your local grocery, crushed gluten free crisp rice cereal or crushed gluten free rice chex also work very well.

Did you make this recipe? Don’t forget to tag and follow me on Instagram @lizlaughlovefood and use the hashtag #lizlaughlovefood

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Elizabeth Ann Willis owns the copyright on all images and text and does not allow for it’s original recipes, pictures, and content to be reproduced anywhere except this site without strict permission. If you loved this recipe and would like to publish it on your own website, please re-write the recipe in your own words and link back to my site as well as this specific recipe. Copying and/or pasting or taking a screen capture of full recipes or photos and posting it to personal websites or social media is strictly prohibited. This post may contain affiliate links.


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