Gluten-Free Crispy Baked Chicken Tenderloin
Elevate your weeknight dinner with this irresistible Gluten-Free Crispy Baked Chicken Tenderloin recipe that's packed with flavor and crunch! Perfectly seasoned with a blend of paprika, garlic powder, and onion powder, these tender, juicy chicken strips are coated in a gluten-free mix of breadcrumbs, almond flour, and parmesan cheese, creating a golden, crispy finish without the need for frying. This recipe is baked to perfection in just 20 minutes, making it a healthier option for busy families or anyone with dietary restrictions. Serve these crunchy delights with your favorite dipping sauce or pair them with a fresh, vibrant salad for a satisfying, gluten-free meal. Easy to make and truly delicious, this recipe promises to be a go-to favorite for kids and adults alike!
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Recipe Information
Ingredients
- 500 grams chicken tenderloins
- 1 cup gluten-free breadcrumbs
- 0.5 cup almond flour
- 0.5 cup parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 as needed olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the gluten-free breadcrumbs, almond flour, grated parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
In a separate bowl, whisk together the eggs and milk until well combined.
Pat the chicken tenderloins dry with paper towels to remove excess moisture. This will help the coating adhere better.
Dip each chicken tenderloin first in the egg mixture, ensuring it is fully coated, then transfer it to the breadcrumb mixture, pressing lightly to ensure the breadcrumbs stick to the chicken.
Place the coated chicken tenderloins on the prepared baking sheet, leaving a little space between each piece.
Lightly spray the tops of the chicken tenderloins with olive oil spray to help them crisp up during baking.
Bake in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for a few minutes before serving.
Serve warm with your favorite dipping sauce or alongside a fresh salad for a complete meal.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 4802 mg | 209% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.8 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 876 mg | 67% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
