These oven-fried chicken strips have a golden delicious buttery flavor that will send your taste buds into orbit. You don’t even need a dipping sauce—they’re that good!
You can make these fried chicken strips in the oven or on top of the stove. It’s easier for me to make them in the oven because for some reason, they splatter less.
That’s probably because you don’t need as much fat to cook them as you would on top of the stove. Whatever the case, this is my favorite way to make them.
Fried Chicken Without Flour
This is one of my favorite fried chicken without flour recipes. You don’t have to mess with hot oil or the messiness of deep frying.
It’s also versatile. You can make this with chicken breasts, chicken thighs, or any pieces of chicken you like.
I used to have a deep fryer, but it no longer has a place in my kitchen. If I still used it, I would have kept it, but it went into the donation pile a couple of moves ago.
All you need are a baking sheet and an oven. Or you can make it in your air fryer.
Perfecting Gluten-Free Oven-Fried Chicken Recipe
It has taken me a long time to figure out how to have delicious fried chicken without regular flour.
I wanted it to be just like I had it growing up, but it seemed impossible to replicate without the one ingredient I couldn’t have.
People gave me suggestions, and I tried them all. I’ve fried chicken coated with coconut flour, almond flour, and a blend of gluten-free flours.
I’ve discovered a few okay recipes, but none as good as this one.
In fact, once I tried this recipe, I knew I’d discovered something really special.
There’s something about the butter that gives it that flavor I crave. Plus the potato flakes provide the crunch.
How to Thaw Chicken
When it comes time thaw chicken, there are some things you need to keep in mind.
First, you want to do it safely. That means you should never just put it on the counter or in hot water to thaw.
It’s best to put it in the refrigerator the night before so it will be thawed by the time you want to cook it.
You may also thaw it in cold water, as long as you change the water every 30 minutes.
Or if you’re in a hurry, you may thaw it in the microwave. However, if you do this, you should cook the chicken immediately after it’s thawed.
Oven-Fried Chicken Strips Ingredients
When it comes time to make these delicious chicken strips, make sure you have what you need. Fortunately, you don’t need much. This oven fried chicken recipe is a little bit different from most because it has an ingredient you might not expect.
Of course, you’ll need chicken strips. I used boneless chicken, but if you prefer bone-in, then by all means, use that.
You’ll also need these ingredients:
- Egg, beaten
- dry potato flakes (unexpected ingredient)
- Melted butter
Or you can use olive oil, canola oil, or other vegetable oil if you don’t want to use butter. I personally prefer the rich flavor of butter.
If, for some reason, you prefer not to use potato flakes, you can use almond flour, tapioca flour, or a gluten-free flour blend.
Other ingredients you might want to add:
- Cayenne pepper
- Italian seasoning
- Cajun seasoning
- Garlic powder
- Onion powder
You may also add salt and pepper, either before or after you cook the chicken. I like to sprinkle it on before it goes in the oven.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Oven-Fried Chicken Strips
First, preheat the oven to 400 degrees and melt the butter in a baking pan.
Or you can use a large cast-iron skillet if you want.
After the butter is melted, I swirl it around to make sure it’s evenly distributed across the bottom of the pan.
Secondly, set aside 2 bowls—one with the egg mixture and the other with the potato flakes. Beat the egg.
Make sure the potato flakes are loose. Sometimes, they get clumpy in the box, so I just break them up with a fork.
Then dip each chicken strip in the egg and then the potato flakes.
Make sure to coat all sides of the chicken as evenly as possible..
Place the coated chicken strips in the pan with the melted butter in a single layer.
This provides a crispy exterior to help seal the juicy meat on the inside.
Next, put the chicken in the 400 degree oven and bake for 20 minutes.
Remove from the oven and turn the chicken over.
If you want to add salt and pepper, this is a good time to do it. I tend to be pretty generous with the pepper.
Return it to the oven and bake for another 20 minutes.
After the chicken is done, you may turn on the broiler to brown the tops a little bit more.
However, this isn’t necessary because the chicken is cooked. Plus, I like the golden color it has now.
If you aren’t sure whether or not the chicken is done, insert a meat thermometer into the thickest part of the chicken. It is done once it reaches 165˚ F.
Remove the chicken from the oven and place it on paper towels to absorb the excess butter.
These crispy, crunchy chicken strips are so delicious you’ll need to make enough for everyone to have seconds … or thirds!
Benefits of Chicken
According to Everyday Health, chicken breast is a great source of protein and is naturally low in calories.
Protein is essential for healthy muscles, bones, cartilage, skin, and blood.
Chicken also contains iron, zinc, copper selenium, phosphorus, and some of the B vitamins.
Another benefit of chicken is that it is also relatively inexpensive when compared to more expensive cuts of beef or types of seafood.
You can stock up on it when it goes on sale and then take it home and freeze it. At least, that’s what I do.
Is Oven Fried Chicken Healthy?
It all depends on how you define healthy. Since I don’t use as much fat to cook it in the oven as I would on top of the stove, I’m pretty sure there’s less fat in the finished product.
Chicken is actually very good for you because it’s packed with protein and other essential nutrients, including B6, B12, iron, zinc, and copper. If you don’t get too crazy with the amount of butter, you should be fine.
Any side salad is good. One we particularly like is this BLT salad that delivers quite a bit of old-school deliciousness.
These roasted Brussels sprouts are also delicious when you want a nutritious side dish.
- 1 pound of chicken tenderloin strips
- 1 egg, beaten
- 1 cup of dry mashed potato flakes
- 1/4 cup of melted butter
- Salt and pepper to taste
- Preheat oven to 400 degrees. Pour the melted butter in a 7” x 9” baking pan.
- Dip each chicken strip into the beaten egg, roll it in the potato flakes, and place in the baking pan.
- If you want to add salt and pepper, this is a good time to do it.
- Bake for 20 minutes. Remove from the oven and turn the chicken over. Bake for another 20 minutes.
- If you want the chicken to be darker brown, turn on the broiler and keep a close eye on it. The top should turn brown within a couple of minutes.
- Remove from the oven and place on a plate covered in paper towels to absorb some of the excess butter.
- Serve hot.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 366Total Fat 19gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 8gCholesterol 174mgSodium 442mgCarbohydrates 9gFiber 1gSugar 1gProtein 38g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.