Corn Encrusted Gluten Free Chicken Tenders + Honey Mustard Sauce

Right on your stove top, you can make these flavorful, crispy gluten free chicken tenders that are partially encrusted with corn. With the perfect balance of spices and breading, your entire family and/or guests will enjoy these. You can even serve them as appetizers.

Corn Encrusted Gluten Free Chicken Tenders + Honey Mustard Sauce

Prep Time: 18 minutes

Cook Time: 12 minutes

Total Time: 30 minutes

Yield: Makes 3 -- 4 servings

Corn Encrusted Gluten Free Chicken Tenders + Honey Mustard Sauce

Don't hesitate to make these flavorful corn encrusted gluten free chicken tenders for adults and kids. They're flavorful and may be made allergen-free.


    For the Honey Mustard Sauce:
  • 1/4 cup gluten free mayonnaise (Best Foods or Hellmann's)
  • 1/4 cup gluten free mustard (French's)
  • 1/4 cup honey
  • For the Chicken Tenders:
  • 1/4 cup brown rice flour
  • 1 large egg +¬†1 teaspoon water, beaten (or homemade oat milk*
  • 1/3 cup finely ground gluten-free cornmeal (or 1/3 cup more bread crumbs for corn-free)
  • 1/2 cup mixture of brown and white rice flour (or all brown)
  • 2 tablespoons gluten free bread crumbs (4C Gluten Free Plain) (or homemade using dairy-free bread if needed)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked, if you have it)
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1 pound chicken tenders (or boneless, skinless chicken breasts, sliced into thin strips)
  • 1 cup of neutral-flavored oil, for frying


    To Make the Honey Mustard Dipping Sauce:
  1. Whisk together the mayonnaise, mustard, and honey. Refrigerate until you are ready to serve the chicken tenders.
  2. To Make the Chicken Tenders:
  3. Add the cornmeal, rice flours, breadcrumbs, cumin, garlic powder, onion powder, paprika, black pepper, and salt to a paper bag; shake over the sink to combine.
  4. Dredge the chicken in the 1/4 cup brown rice flour. Shake off any excess flour.
  5. In a shallow bowl, whisk together the egg and water. Dip each chicken finger in the egg mixture. Then, add them to the bag of cornmeal mixture. Close the bag and shake until all of the chicken tenders are thoroughly coated. Squeeze the bag in a number of different areas to press the bread crumbs into the chicken.
  6. Over the kitchen sink, transfer the coated chicken to a large fine mesh strainer and toss until gently until the loose flour falls into the sink. Discard all the loose flour in the bag and sink.
  7. Add enough oil to a large, heavy skillet (nonstick preferable) to go about 1/4-inch.
  8. Add the chicken breasts. (Do not overcrowd the skillet. Cook in two batches if necessary.) Cook about 3 minutes on each side or until brown. Reduce the heat to medium-low and cook another 3 minutes on each side or until chicken is no longer in the center, (To make the crust soft, cover them the last 6 minutes.)
  9. Preheat the oven to the lowest temperature and add the chicken tenders to an oven-proof wire rack to keep warm. Do not place them on a plate as they may steam up and become soggy on the bottom.
  10. When all tenders are fully cooked, serve immediately. When servings guests, display the chicken tenders on a bed of greens such as spinach, arugula, or other tender/baby greens.


*When choosing a dairy-free milk as a substitute for beaten egg, choose a milk that is a bit slimy, like oat milk or soy milk. They adhere to chicken better; therefore, make a wonderful egg substitute.

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