Whoever put classic chicken sandwiches next to spicy chicken sandwiches on a menu gets marketing. I swear I can never decide between that classic combo of pickles, lettuce, and mayo or that spicy, saucy one. And am I really going to order them both?! Why, yes. Yes, I am. Or, at least, I would if they were gluten-free.
I suppose I should just be grateful that most places don’t even offer a gluten-free option and I have to make my own.
In the spirit of not paralyzing you with impossible decisions, you will get a crispy chicken sandwich recipe with gluten-free breading, a smoky hot sauce recipe, and a kale slaw. By all means, add that mayo and those pickles if you please.
Now, the real magic of any chicken sandwich is the seasoning and breading that goes on the chicken and I honestly believe that this gluten-free breading is SUPERIOR to all-purpose flour. I’ll tell you why.
Cassava flour. It’s basically the higher proportion of starch that gets incredibly crispy and just works really, really well as a coating.
If you love chicken recipes, here are a few more favorites to try: How to Make Crispy, Juicy Chicken Thighs, Miracle Chicken and Zucchini, and Marry Me Chicken Tikka Masala.
How to Crisp Chicken with Gluten-Free Breading
When it comes to crisp chicken, the name of the game is temperature and timing. You want a high-heat cooking method with this batter or else it won’t crisp up properly.
Why This Recipe Works
We have tested the cooking methods for you and have found success with the gluten-free breading regardless of cooking method! Simply start by preheating your oven/air fryer or skillet to 425°F (medium to medium-high heat).
Next, grease your baking sheet (or skillet) with avocado or olive oil–because these oils are high-heat oils and healthy choices.
Be sure to place the chicken tenders with space in between; if you crowd the tenders, the breading will stay soft.
Bake for 7 minutes, gently flip and bake another 7 minutes (14 minutes total).
Pro Tip: If your chicken tenders aren’t golden/crispy, it’s generally ok to cook longer; I find the texture of chicken is still quite succulent at 175°F.
Ingredients
For a complete list of ingredients, see the recipe card (below). Here are a few ingredients you will need and some tips about sourcing and substitutions.
- chicken tenderloins, preferably organic: Have you tried to cook a giant chicken breast lately? Very prone to dryness if you ask me. Therefore, I recommend tenderloins which are naturally a smaller, thinner, more evenly-sized cut of meat.
- fresh thyme leaves: feel free to leave this ingredient out or substitute with finely chopped fresh parsley or chives. Marinating the chicken just gives it a little something extra.
- cassava flour: I buy a big bag of cassava flour every 6 months and find it’s most similar to all-purpose flour; I like it because it’s a more wholesome ingredient than tapioca starch, which we aim for to keep our blood sugar balanced. You may substitute tapioca starch or a gluten-free flour blend. All-purpose flour works, too.
- coconut flour: I use coconut flour sparingly because it’s highly fibrous and absorbent, which is exactly why it helps so much compared to just cassava flour alone (cassava flour only has a tendency to fall off the chicken)
- fine sea salt: don’t be put off by the amount of salt in the recipe; you are adding it to the flour mixture and so you want to season more heavily
- onion powder: this ingredient is there for flavor but it actually also helps achieve a crispy texture; interestingly, you might want to leave this one out if you know you want to serve your tenders with honey
- garlic powder: I personally prefer the combo of onion and garlic powder but if you only have one, you could double the onion/garlic powder to compensate
- coconut milk: We are making this egg-free today so the fat and thickness of coconut milk gives the flour something to stick to (note: you may use 2 eggs stirred in a bowl if you like)
- oil: I like avocado oil the best but often use olive oil or refined coconut oil, too. While I haven’t tested lard or tallow, both should work.
Hot Sauce Ingredient Notes: If you want to try my perfected hot sauce recipe, you really must source the chipotle powder and the umeboshi vinegar for which no substitutes exist. Alternatively, make a “special sauce” using mayo infused with your favorite store-bought hot sauce.
How to Make Gluten-Free Chicken Sandwiches
Marinate the chicken. (Optional Step for flavor)
Rub the thyme leaves over the chicken and allow to marinade for 1 hour or overnight in the refrigerator.
Make the gluten-free breading.
In a large bowl, combine the cassava flour, coconut flour, salt, and spices. In a small bowl, pour your canned coconut milk and stir to combine. For this recipe, you will be coating your chicken in the coconut milk, then grain free flour mixture, and then cooking in an airfryer/a skillet (pan-frying)/an oiled baking sheet in the oven.
Dredge the chicken.
Dip the chicken in the coconut milk followed by the cassava-coconut flour mixture.
Cook the chicken. (Air Fryer Method pictured below)
Make the kale slaw. This part is optional and can be replaced with just crunchy lettuce, if you prefer.
On second thought, you could totally make this slaw with cabbage. Either would add a nice bit of crunch and some veggies.
As I mentioned, I’m sharing my smoky hot sauce which gets warmed briefly in a pot. It is definitely spicy but very, very good but if you prefer to skip it, you could use mayo (or try a special sauce with mayo and a little hot sauce swirled in).
To assemble the sandwiches, I recommend toasting the gluten-free buns in a hot skillet where the underbelly of the bread gets brushed with some oil. That way, the entire sandwich is supple, warm and just as good as a chicken sandwich can get.
So what are you in the mood for? Will you go for the classic or are you craving some heat? If you go spicy, be sure to include a drink. I love these Homemade Salted Lemon Sodas! In the comments: What variation did you try?
Gluten-Free Crispy Chicken Sandwiches
Ingredients
Chicken Ingredients:
- 1 ½ pounds chicken tenderloins organic, sliced evenly
- 2 teaspoons fresh thyme leaves
- ¾ cup Cassava flour not tapioca starch
- ¼ cup Coconut flour
- 2 teaspoons fine sea salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon black pepper or garlic powder
- 1 14- ounce can full-fat coconut milk
- avocado oil or olive oil used throughout (see individual steps)
Slaw Ingredients:
- 1 bunch lacinato curly, or red kale
- 3 tablespoons extra-virgin olive oil or avocado oil
- 1 tablespoon umeboshi plum vinegar
- 1 teaspoon fresh thyme
- ¼ purple cabbage thinly sliced
- 1 carrot use peeler to get thin ribbons
Spicy Sauce Ingredients:
- 2 tablespoons tomato paste
- 1 tablespoon chipotle powder
- 5 teaspoons umeboshi plum vinegar no great substitutes exist
- ⅓ cup water *If sauce is too thick at any point, you can thin it out by adding more water or add honey for sweetness
Serving:
- 4 hamburger buns toasted
- Pickles if desired
Instructions
- Marinate the chicken. Rub the thyme leaves over the chicken and allow to marinade for 1 hour or overnight in the refrigerator.
- Make the gluten-free breading. In a large bowl, combine the cassava flour, coconut flour, salt, and spices. In a small bowl, pour your canned coconut milk and stir to combine. For this recipe, you will be coating your chicken in the coconut milk, then grain free flour mixture, and then cooking in an airfryer, a skillet (pan-frying), or on an oiled baking sheet in the oven.
- Dredge chicken. Dip the chicken in the coconut milk followed by the flour mixture.
- Cooking the chicken (air-fry or oven bake).Preheat to 425°F. Grease a baking sheet really generously with avocado or olive oil. Place chicken tenders on top with space in between; if you crowd the tenders, the breading will stay soft. Bake for 7 minutes, gently flip and bake another 7 minutes (14 minutes total).If your chicken tenders aren't golden/crispy, it's generally ok to cook longer; I find the texture of chicken is still quite succulent at 175°F.
- Make the kale slaw. Submerge the kale in water then lift to drain. Use a knife to remove the bottom couple inches of the thick stem, discarding. Slice the greens into 1/4-inch wide ribbons. Place the kale ribbons into a mixing bowl with 3 tablespoons of oil, plum vinegar, and thyme. Add shredded purple cabbage and carrot. Using your hands, massage the slaw until tender. Set aside.
- Make the Korean sauce. In a small pot, whisk together the tomato paste, chipotle, 1 tablespoon Korean ground chile, vinegar, and ⅓ cup of water. Bring to a simmer and cook for 30 seconds to thicken the sauce. Remove from the heat and set aside.
- Toast buns, assemble, and serve. Heat a large skillet or griddle over medium-high heat. Brush the flat side of the buns with mayo or olive oil. Place them face-side down on the pan to toast (about 30-40 seconds). Assemble the sandwich with pickles followed by chicken strips, and the kale slaw. Top with Korean sauce and serve.
Nutrition
FAQs
- Can I tenderize the chicken?
- Yes. To tenderize the chicken you can marinate it in buttermilk or use a meat tenderizer and gently bang on it a few times. This will ensure that the texture is nice and tender.
- Can I use any gluten-free flour?
- You might want to stick with a gluten-free all-purpose flour blend or even try adding some additional tapioca starch to the blend.
- Can I deep fry the chicken tenders?
- Yes, you can use this same recipe for the deep fryer. Be sure to preheat your oil to the right temperature first so the breading does not turn out oily.
- What other sauces could I try on chicken sandwiches?
- Ranch dressing, honey, bbq sauce, ketchup, special sauce (a blend of ketchup, mayo, and hot sauce), honey mustard, sriracha, this fermented jalapeno sauce, plain yogurt
