Gluten & Dairy Free “Breaded” Chicken Strips

Gluten-Free Chicken Strips

The other week, my father-in-law started a mission to make the best gluten-free/dairy-free healthy chicken strips. I wanted to try to help him on this mission so I tried a recipe from Healthful Pursuit but modified it a bit as I didn’t have all of the ingredients for the sauce and didn’t want to run to the store.

Gluten-Free/Dairy-Free “Breaded” Chicken Strips

  • 1 egg
  • 3/4 cup crushed rice chex
  • 3 tbsp brown rice flour
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1.5 lbs boneless, skinless chicken breasts cut into 8-10 strips (about 1 inch wide)
  • 1 tbsp extra virgin olive oil
  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Lightly beat the egg in a medium bowl, set aside.
  3. Mix the rice chex, flour, garlic powder, salt and pepper in a shallow bowl.
  4. Dip each chicken strip in the egg and then coat with the rice chex mixture. Place on the baking sheet. Repeat with all strips.
  5. Evenly drizzle all strips with olive oil on baking sheet. Bake for 15 minutes, flip strips, cook for another 10-15 minutes until cooked through.
  6. Optional: I put my strips under the broiler on low for another 5 minutes to make them a little more crisp.

Pineapple Cilantro Jalapeno Dipping Sauce


  • 1/4 cup finely diced pineapple
  • 1 TBSP honey
  • 2 TBSP minced cilantro
  • 1 jalapeno pepper, minced
  • 1 garlic clove, minced
  • 2 TBSPs dijon mustard
  • 1/4 cup chicken broth


  1. Add pineapple, garlic, jalapeno, broth, mustard and honey to a small saucepan. Cook on medium for about 6 minutes, stirring often.
  2. Once reduced, remove from heat and stir in cilantro.
  3. Serve with strips.

Gluten-Free Chicken Strips with Pineapple Jalapeno Sauce


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