Gluten-Free Chicken Fingers (Dairy-Free)

Crispy and flavorful, these gluten-free chicken fingers make a delicious appetizer or snack! Serve with your favorite dipping sauce. Totally dairy-free too.

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Crispy Chicken Fingers for a Delicious Appetizer or Snack

If you’re hungry and want something savory to munch on, these easy fried chicken fingers are the perfect snack that the whole family will love.

It’s crispy on the outside, tender on the inside, and oh-so-flavorful! These gluten-free chicken strips will be gone in no time at all!

Why This Recipe Works:

• Simple Ingredients: The main ingredients for these gluten-free chicken fingers are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: There are a few steps involved, but it’s just marinating, coating, dipping and coating before deep-frying the chicken till amazingly crispy. Let’s just say making these fried chicken strips are totally worth it!
• Totally Gluten-Free & Dairy-Free: The best part is that this fried chicken fingers 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 these easy gluten-free chicken fingers recipe.

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

Recipe Notes + Substitutions:

• Chicken: I like using skinless, boneless chicken breasts, but boneless, skinless chicken thighs will work too. Make sure to cut the chicken into evenly-sized slices.
• Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular buttermilk instead. To make your own buttermilk, combine 1 1/2 cups unsweetened milk of choice with 1 1/2 tablespoons of fresh lemon juice, and then mix well and let the buttermilk sit for 5 minutes before using.
• Egg: The egg helps to bind the ingredients together, so make sure to add it in.
• Seasonings: For flavor, I’ve used granulated garlic (garlic powder), ground paprika, and ground black pepper. However, feel free to use whichever condiments you prefer (such as onion powder, ground red pepper, turmeric powder, curry powder etc).
• 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 rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Breadcrumbs: I used gluten-free breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use plain regular bread crumbs instead.
• Cornstarch: Cornstarch acts an additional binder to bind the ingredients together. Alternatively, you may also use tapioca starch or arrowroot starch instead.
• Baking Powder: Baking powder makes the breading airier by creating tiny air bubbles in the breading when cooked. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Oil: For frying, you may use sunflower oil, canola oil, peanut oil or another vegetable oil.

How to Make Gluten-Free Chicken Fingers (Step by Step):

1. Prepare Chicken Marinade

In a small bowl, combine the seasoning spices (granulated garlic, ground paprika, and black pepper) together.

Pour half a cup of dairy-free buttermilk into a second bowl, mix with 1/3 of the spice mixture and salt, add the egg and beat well to get a homogeneous mixture.

2. Marinate Chicken

Place chicken strips in a bowl and stir to combine. If possible, cover with plastic wrap and refrigerate for half an hour.

3. Coat Chicken Strips in Flour Mixture

In a shallow bowl, mix the gluten-free all-purpose flour, gluten-free breadcrumbs, cornstarch, baking powder and another 1/3 of the spice mixture.

Dredge chicken pieces in flour on all sides (you should have extra flour for second round of coating).

4. Dip Chicken Strips in Buttermilk

Mix the remaining dairy-free buttermilk and the remaining spices. Dip chicken strips in buttermilk.

5. Coat Chicken in Flour Mixture Again

Once again, roll the chicken strips in the dry mixture and then place them on a wire rack for 10 minutes.

6. Deep Fry Chicken Fingers

Heat the oil to about 360F. Fry in oil for 7-8 minutes, turning with a spatula, until the chicken strips are golden brown and crispy.

Transfer the fried chicken fingers to a paper towel lined bowl to absorb any excess oil.

7. Serve and Enjoy

Serve the gluten-free chicken fingers with your favorite sauce.

Dish by Dish Tips/Tricks:

• Sauces to Serve this With: Some of our favorite dipping sauces are this copycat Raising Cane’s sauce, sriracha aioli, garlic aioli, sriracha chili sauce, etc.
• Storing: It’s best to eat these gluten-free chicken fingers as soon as they are cooked. However, if there are any leftovers, place them in an airtight container and store them for up to 4 days. Reheat them in the oven to crisp the chicken fingers up before serving.

Other Gluten-Free Chicken Recipes to Enjoy:

• Crispy Popcorn Chicken (Gluten-Free, Dairy-Free)
• Buffalo Chicken Bites (Gluten-Free, Dairy-Free)
• Easy Chicken Patties (Gluten-Free, Dairy-Free)
• Fried Chicken (Gluten-Free, Dairy-Free)
• Air Fryer Chicken Tenders (Gluten-Free, Dairy-Free)

Gluten-Free Appetizers You’ll Love!

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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Gluten-Free Chicken Fingers (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Crispy and flavorful, these gluten-free chicken fingers make a delicious appetizer or snack! Serve with your favorite dipping sauce. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
• 1 1/2 cups dairy-free buttermilk
• 1 egg
• 1 1/2 teaspoons granulated garlic
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 cup gluten-free all-purpose flour
• 1 cup gluten-free breadcrumbs
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups oil for frying

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Instructions

1. Prepare Chicken Marinade: In a small bowl, combine the seasoning spices (granulated garlic, ground paprika, and black pepper) together. Pour half a cup of dairy-free buttermilk into a bowl, mix with 1/3 of the spice mixture and salt, add the egg and beat well to get a homogeneous mixture.
2. Marinate Chicken: Place chicken strips in a bowl and stir to combine. If possible, cover with plastic wrap and refrigerate for half an hour.
3. Coat Chicken Strips in Flour Mixture: Mix the gluten-free all-purpose flour, gluten-free breadcrumbs, cornstarch, baking powder and another 1/3 of the spice mixture. Dredge chicken strips in flour on all sides (you should have extra flour for second round of coating).
4. Dip Chicken Strips in Buttermilk: Mix the remaining dairy-free buttermilk with granulated garlic or other spices to taste. Dip chicken strips in buttermilk.
5. Coat Chicken in Flour Mixture Again: Once again, roll the chicken strips in the dry mixture and then place them on a wire rack for 10 minutes.
6. Deep-Fry Chicken Fingers: Heat the oil to about 360F. Fry in oil for 7-8 minutes, turning with a spatula. Transfer the fried chicken fingers to paper towels to absorb any excess oil.
7. Serve and Enjoy: Serve the gluten-free chicken fingers with your favorite sauce (Raising Cane’s dipping sauce or sriracha aioli).

Notes

Chicken: I like using skinless, boneless chicken breasts, but boneless, skinless chicken thighs will work too. Make sure to cut the chicken into evenly-sized slices.

Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular buttermilk instead. To make your own buttermilk, combine 1 1/2 cups unsweetened milk of choice with 1 1/2 tablespoons of fresh lemon juice, and then mix well and let the buttermilk sit for 5 minutes before using.

Egg: The egg helps to bind the ingredients together, so make sure to add it in.

Seasonings: For flavor, I’ve used granulated garlic, ground paprika, and ground black pepper. However, feel free to use whichever condiments you prefer (such as onion powder, ground red pepper, turmeric powder, curry powder etc).

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 rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Breadcrumbs: I used gluten-free breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use plain regular breadcrumbs instead.

Cornstarch: Cornstarch acts an additional binder to bind the ingredients together. Alternatively, you may also use tapioca starch or arrowroot starch instead.

Baking Powder: Baking powder makes the breading airier by creating tiny air bubbles in the breading when cooked. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Oil: For frying, you may use sunflower oil, canola oil, peanut oil or another vegetable oil.

Storing: It’s best to eat these gluten-free chicken fingers as soon as they are cooked. However, if there are any leftovers, place them in an airtight container and store them for up to 4 days. Reheat them in the oven to crisp the chicken fingers up before serving.

• Prep Time: 5 mins
• Marinating Time: 30 mins
• Cook Time: 60 mins
• Category: Appetizers
• Method: Stovetop
• Cuisine: American