Gluten-Free Crispy Oven-Fried Chicken

Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: You'll be rewarded with less cleanup, too!
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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Canola oil, for greasing

2 cups unsweetened cornflakes

6 tablespoons raw almonds

6 tablespoons sesame seeds

1 teaspoon chili powder 

1 teaspoon garlic powder

1 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

1 teaspoon dried thyme

1/2 teaspoon cumin

3 large eggs, lightly beaten

1/2 cup unsweetened almond or cashew milk

1 cup gluten-free flour blend, for dredging

1 1/2 pounds skinless, boneless chicken tenders


  1. Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
  2. In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.