How to Easily Make Awesome Baked Gluten-Free Chicken Strips by Swallow's Nest Homestead

Gluten-Free Chicken Strips

Chicken tenders?

Chicken fingers?

It may be a regional thing, or maybe a familial thing, but in our house they’re chicken strips.

They’re an easy, kid-pleasing meal that parents like too!

What I love about gluten-free chicken strips?

This is a family favorite weeknight dish in our house. They’re easy to make; about 10-15 minutes to assemble and 20 minutes to bake. This is a recipe I’ve tweaked over the years because our tastes change, especially now that Ethan is a teenager, and I occasionally like to switch up the spices based on my mood.

They’re finger food (for most people) and for some reason I really like that. Do I like eating with my hands? Not generally no, but it is satisfying to eat chicken strips dipped in BBQ sauce or ranch, especially with a side of baked fries. Maybe it is because they feel like “fast food” without the horrible stomach ache the next day.

Ingredients for gluten-free chicken strips

Despite being gluten-free, these baked chicken strips have super simple ingredients.

Boneless, Skinless Chicken Breasts or Chicken Tenders

Chicken tenders are a great option because they require no slicing or preparation. I prefer to use chicken breasts because I always have them on hand. Additionally, I find tenders can sometimes be more expensive and having a cut of meat I don’t use often usually means they end up buried in our freezer and forgotten.

Almond Flour/Meal

Almond flour is basically a substitute for wheat flour and generally, I think it works better than wheat flour for these baked chicken strips.

What is the difference between almond flour and almond meal?

Almond flour is typically made from blanched almonds whereas almond meal had the skins on; you can see the flecks of brown skin in the meal. Sometimes almond flour is also more finely ground. Apparently this isn’t true of all brands but, it has been my experience. Is one preferable over the other? For the texture and flavor in this dish, not really. However, I only use almond flour from blanched almonds or almond meal that I make myself from soaked and dehydrated almonds because most of the phytic acid is found in the skins.

For fried chicken strips I would still use wheat flour (we’re not strictly gluten-free) or a gluten-free flour substitute because, to me, flour seems to have a better texture when frying than almond flour.

Seasoning

Salt and pepper are a must in about 95% of savory foods. Chicken strips are no exception.

I also add paprika and cayenne pepper. Just a little cayenne gives it a lot of flavor without any heat. If you like heat, just add more.

How to make gluten-free chicken strips

First, measure the almond flour, salt, pepper, paprika, and cayenne into a shallow dish and mix well with a fork.

Slice the breasts into pieces of even thickness because they’ll cook more evenly. I cut the breasts on a diagonal, basically butterflying them but cutting all the way through.

Dredge each piece of chicken in the almond mixture, lightly pressing it into the mixture if needed.

Lastly, place dredged pieces onto a baking sheet at bake at 350 degrees for about 20 minutes. Thicker slices may take slightly longer to bake.

Tips & Tricks

Want to change up the flavor a bit?

Try different types of ground peppers such as ancho powder or chipotle powder.
Replace the paprika and cayenne with some dry ranch seasoning.
Instead of paprika and cayenne, try taco seasoning and serve the chicken on a taco salad.

What should I serve with chicken strips?

Dipping sauces like BBQ, Ranch, and especially Honey Mustard are favorites in our house.
Use baked chicken strips to top a meal-sized salad.
Chicken strips are great with homemade baked french fries.

DID YOU MAKE THIS RECIPE?

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