These gluten free chicken tenders are the perfect packable lunch for school & work! Not only are they gluten free they are also egg free, corn free, soy free & nut free with an equally delicious dairy & rice free option!
Grab all ingredients & equipment. Then prep all ingredients.
Chicken - cut into 4 equal sized strips, removing any bones, large fat chunks, or little pieces of chicken (TIP: freeze these scrapes for making chicken stock!)
FOR THE CHICKEN BATTER
Place prepped chicken tenders into a bowl & add melted butter & olive oil (just olive oil for dairy free) and set aside.
BATTER
Whisk together rice or pea crumbs, parmesan cheese or nutritional yeast & all spices.
Coat all sides of each piece of chicken in the batter, and place in a single layer on a pan or dish.
AIR FRY (OR BAKE IN OVEN)
Preheat air fryer for 5-10 mins to 390°F (200°C). If using oven, preheat to 400°F (204°C) for 10-15 mins.
Add chicken tenders in a single layer to air fryer, ensuring not to overlap & cook for 10 mins. Flip at the 5-7 minute point to ensure both sides are perfectly crispy!
I highly recommend using an air fryer, as these chicken tenders turn out so perfectly this way, but If using an oven, cook for 10-12 mins (watch very closely as every oven is different. Remove from heat once slightly browned & crispy).
Remove from air fryer & enjoy!
TO FREEZE & COOK LATER
Once chicken tenders are coated in batter, place on a tray lined with parchment in a single layer with space between each piece & freeze for 30 minutes.
Remove from freezer & place into a freezer safe air tight container.
When ready to cook, place frozen chicken tenders directly into air fryer & cook at 390°F (200°C) for 12-13 minutes until golden & crispy!