Crispy Cornflake Chicken Strips (Gluten-Free, Dairy-Free)

These crispy cornflake chicken strips turn ordinary weeknight dinners into special meals. Tender chicken coated in a crunchy cornflake breading, this easy chicken recipe is a great way to jazz up your dinner into something more exciting! Gluten-free and dairy-free too.

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Crunchy Cornflake Chicken… So Amazingly Delicious!

I remember making cornflake chicken strips for the first time when I first started learning to cook more than a decade ago!

I was blown away by the simplicity of the ingredients and how easy it was to prepare a dish so crispy and tasty at the same time.

If you love anything chicken, then you are gonna enjoy this recipe as much as I do. So make sure to keep it handy because you’re definitely going to be making it on repeat!

Works great both as an appetizer, savory snack or a main course (whichever suits your fancy!).

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for this cornflake chicken tenders recipe are easily accessible at the local grocery stores (nothing fancy required)!
• Easy to Make: While there are a few steps involved, the steps are uncomplicated, and a batch of crunchy chicken strips are ready in under an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that this baked cornflake-crusted chicken strips recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this easy cornflake chicken strips recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chicken: I used boneless, skinless chicken breast, but you can also use skinless, boneless chicken thighs instead.
• Cornflakes: If you are Celiac or gluten-intolerant, make sure to use gluten-free cornflakes. If not, feel free to use regular cornflakes instead. It’s better to use plain, unsweetened cornflakes for this cornflake chicken recipe. I do NOT recommend using heavily frosted or sweetened varieties as the sugar content can cause the cornflakes to burn in the oven and also change the flavor of the chicken.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Seasonings: I used a mix of salt, ground black pepper and ground coriander to season the chicken. However, feel free to use the seasonings you prefer (such as garlic powder, onion powder, chili powder, Italian seasoning, or even ground paprika for a kick of heat).
• Oil: I used olive oil, but you can also use another type of vegetable oil (such as sunflower oil, avocado oil, etc.)

How to Make Gluten-Free Cornflake Chicken Strips:

Season Chicken: Place the chicken breast strips on a plate and season them evenly with salt, black pepper, and ground coriander. Make sure all sides are well coated with the spices.

Coat Chicken in Gluten-Free Flour: Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.

Dish by Dish Tips:

• Size of Crushed Cornflakes: You can either process the cornflakes into smaller or slightly larger pieces, depending on how much crunch you enjoy in the breading. If you have a food processor or high-speed blender, you can pulse the cornflakes to the desired size. Alternatively, you can place the cornflakes into a ziplock bag and crush them using a rolling pin until they you get small crumbs
• Use Unsweetened Cornflakes: Since this is a savory recipe, make sure to use plain, unsweetened cornflakes. Do NOT use frosted cornflakes or heavily sweetened cornflakes as the sugar may cause the cornflakes to burn while cooking, and the sweetness also affect the flavor profile of the cornflake chicken.
• Serve with Favorite Dipping Sauce: Some sauces you can serve these baked cornflake chicken tenders with are: sriracha chili sauce, garlic aioli, sriracha aioli, Copycat raising cane’s sauce.

Other Crispy Gluten-Free Chicken Recipes You’ll Love:

• Pecan Crusted Chicken (Gluten-Free, Dairy-Free)
• Chicken Schnitzel (Gluten-Free, Dairy-Free)
• Crispy Chicken Nuggets (Gluten-Free, Dairy-Free)
• Crunchy Popcorn Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Main Dishes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Crispy Cornflake Chicken Strips (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These crispy cornflake chicken strips turn ordinary weeknight dinners into special meals. Tender chicken coated in a crunchy cornflake breading, this easy chicken recipe is a great way to jazz up your dinner into something more exciting! Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breast, cut into strips
• 2 cups plain unsweetened gluten-free cornflakes
• 4 tablespoons gluten-free all-purpose flour
• 2/3 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 egg

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Instructions

1. Season Chicken: Place the chicken strips on a plate and season them evenly with salt, black pepper, and ground coriander. Make sure all sides are well coated with the spices.
2. Coat Chicken in Gluten-Free Flour: Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
3. Dip Chicken in Egg: In another bowl, beat the egg thoroughly. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
4. Coat Chicken in Crushed Cornflakes: Place the cornflakes in a food processor or high-speed blender and pulse until you get small crumbs. (Alternatively, you can place the cornflakes into a ziplock bag and crush them using a rolling pin until they you get small crumbs). Transfer the crushed flakes into a bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
5. Place on Baking Sheet: Preheat your oven to 380F. Line a baking tray with parchment paper. Arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle each piece with olive oil to help them crisp up while baking.
6. Bake Chicken Strips: Place the tray in the oven and bake for 15 minutes.
7. Flip Over and Bake Somemore: After that, carefully flip each chicken strip to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through and the coating is golden and crunchy. Remove the tray from the oven and let the chicken cool slightly.
8. Serve and Enjoy: Serve the cornflake chicken strips hot with your favorite dipping sauces or side dishes.

Notes

Chicken: I used boneless, skinless chicken breast, but you can also use skinless, boneless chicken thighs instead.

Cornflakes: If you are Celiac or gluten-intolerant, make sure to use gluten-free cornflakes. If not, feel free to use regular cornflakes instead. It’s better to use plain, unsweetened cornflakes for this cornflake chicken recipe. I do NOT recommend using heavily frosted or sweetened varieties as the sugar content can cause the cornflakes to burn in the oven and also change the flavor of the chicken.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Seasonings: I used a mix of salt, ground black pepper and ground coriander to season the chicken. However, feel free to use the seasonings you prefer (such as garlic powder, onion powder, or even ground paprika for a kick of heat).

Oil: I used olive oil, but you can also use another type of vegetable oil (such as sunflower oil, avocado oil, etc.)

This recipe was originally published in 2012, but has since been updated and republished with better photos, step-by-step instructions, as well as recipe notes and substitutions.

• Prep Time: 5 mins
• Cook Time: 45 mins
• Category: Main Dish
• Method: Baking
• Cuisine: American