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Gluten Free Air Fryer Chicken Strips

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Gluten Free Air Fryer Chicken Strips
These crispy chicken strips are golden on the outside, juicy on the inside, and 100% kid-approved. Marinated for flavor, coated in panko for crunch, and baked or air-fried to perfection—this easy, no-fryer-needed recipe is your new weeknight go-to.
Yield 4
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For The Marinade

  • 2 lbs Boneless, Skinless Chicken Tenders
  • 1 1/2 cup Plain Yogurt
  • 1/4 cup Hot Sauce
  • 1/2 cup Water
  • 1/2 tsp Kosher Salt

For The Flour Mixture

  • 1 cup Bob's Red Mill GF Flour
  • 1/2 cup Grated Parmesan
  • 1 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Pepper

For The Egg Wash

  • 3 Large Eggs
  • 2 tbsp Water

For The Crunchy Coating

  • 4 cup Cornflakes crushed
  • Avocado or Olive Oil Spray
  • Salt & Pepper to taste

Instructions

  • 1. Marinate the Chicken: In a large bowl, whisk together yogurt, hot sauce, water, and salt. Add chicken tenders, toss to coat, and marinate for at least 15–20 minutes (up to 6 hours refrigerated).
  • 2. Set up Dredging Stations: Place the flour mixture in one shallow bowl, whisk the eggs and water in a second, and crushed cornflakes in a third.
  • 3. Dredge the Tenders: Remove chicken from marinade, letting excess drip off. Dredge in flour, dip in egg wash, then press firmly into crushed cornflakes until well coated.
  • 4. Cook the Chicken: Air Fryer Method: Preheat to 380°F. Spray both sides of coated tenders with oil & sprinkle with kosher salt and freshly ground pepper. Air fry for 10–12 minutes, flipping and spraying halfway through. Oven Method: Preheat oven to 400°F. Arrange tenders on a lined baking sheet and spray lightly with oil. Bake for 20–22 minutes, flipping and spraying halfway through. Chicken tenders are done when golden, crispy, and internal temperature reaches 165°F.

Notes

Ingredient Notes:

  • Chicken Tenders: Pre-cut tenders are easiest; you can also slice boneless breasts into strips.
  • Yogurt: Yogurt marinade tenderizes while keeping the chicken juicy—use a thick, plain yogurt like greek yogurt for best results. Kite Hill Greek Style Plant Based Yogurt
  • Cornflakes: Crush finely but leave a little texture for ultimate crunch. If you need this recipe to be gluten-free, make sure you choose certified gluten-free corn flakes.
  • Flour: Bob's Red Mill 1-for-1 keeps the coating gluten-free without sacrificing structure. Any 1-for-1 gluten free flour blend will work as long as it’s rice flour based.
  • Cheese: Parmesan adds umami to the crust—omit for dairy-free if needed and substitute with additional gluten-free flour.

Customization Ideas:

  • Scaling: Double batch and freeze breaded, uncooked tenders for quick future meals
  • Meal Prep: Marinate chicken overnight and dredge right before cooking. Prep and freeze dredged, uncooked tenders in an airtight container for up to 1 month.
  • Substitutes: For a spicier version, increase cayenne in the flour mix or add extra hot sauce to the egg wash.

Storage Instructions:

  • Refrigerator: Store cooked tenders: up to 3 days in an airtight container. Reheat cooked tenders in the air fryer or oven for the best texture. Chick-Fil-A sauce: up to 7 days refrigerated
Freezer: Uncooked, breaded tenders: freeze individually on a baking sheet, then transfer to a bag and store for up to 1 month. Reheat cooked tenders in the air fryer or oven for the best texture.