I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Golden, crunchy chicken fingers that feel just as right on a grazing board as they do on a casual weeknight plate – without a trace of gluten (and you’d never know). These oven-baked, skillet-finished crispy gluten-free chicken fingers come together quickly and are paired with a balanced homemade honey mustard that’s tangy, creamy, and not overly sweet (unless you want it to be). Whether you’re feeding a crowd or stocking the fridge for the week, this is one of those back-pocket recipes you’ll return to again and again.
Chicken fingers tend to get boxed into “kids’ food,” but these are firmly in everyone-at-the-table territory. The coating is crisp without being heavy, the chicken stays juicy, and the honey mustard is made from pantry staples you likely already have on hand.
This recipe was designed with flexibility in mind – easy enough for a weeknight, polished enough for entertaining, and adaptable depending on what gluten-free ingredients you keep stocked. It’s food done intentionally, which is exactly how I like to cook.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Homemade Honey Mustard (Quick Guide)
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Naturally gluten-free with flexible flour options
Crispy texture without deep frying
Simple ingredients, big payoff
Perfect for entertaining, game days, or casual dinners
Kid-friendly and adult-approved
INGREDIENTS
CHICKEN FINGERS
Chicken tenders (or chicken breasts, sliced into thirds)
Preheat your oven to 450℉ and line a baking sheet with parchment paper.
Set up a dredging station : one bowl with whisked eggs, and one with gluten-free flour, seasoning, and bread crumbs combined.
Dip each chicken tender into the flour mixture, followed by the egg wash, then back into the flour mixture to coat thoroughly, pressing gently so the coating adheres.
Place coated tenders on the prepared baking sheet and bake for 15 minutes.
Heat a large skillet over medium-high heat with 2 – 3 tablespoons of avocado oil or ghee (enough to coat the bottom of your skillet.
Transfer baked chicken to the skillet and cook for 2 – 3 minutes per side, until golden brown and crisp.
Work in batches if needed to avoid overcrowding the pan. Just be sure and add oil if needed to keep the bottom of the skillet coated.
HOMEMADE HONEY MUSTARD (QUICK GUIDE)
Combine all honey mustard ingredients in a glass measuring cup or bowl. Whisk until smooth and fully emulsified. Taste and adjust sweetness or tang as needed.
MAKE-AHEAD & STORAGE TIPS
Store cooked chicken fingers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400℉ oven or air fryer to restore crispiness.
Honey mustard keeps well refrigerated for up to 5 days.
FREQUENTLY ASKED QUESTIONS
Can I air fry these instead?
Yes. Air fry at 400℉ for 10 – 12 minutes, flipping halfway, until golden and cooked through.
What gluten-free flour works best?
King Arthur Gluten-Free Flour or Cup4Cup are my go-to brands.
Can I make these dairy-free?
They already are.
How do I know the chicken is done?
The coating will be golden brown, and the chicken should feel firm and reach an internal temperature of 165℉.
HOSTING TIPS
These chicken fingers are a sleeper hit on grazing boards. Serve them warm alongside small bowls of honey mustard, seasonal fruit, and a few salty elements like olives or cured meats. Cut larger tenders in half so guests can grab & go – no utensils needed.
Crispy, oven-baked gluten-free chicken fingers finished in a skillet for golden crunch and served with a simple homemade honey mustard. Perfect for entertaining, meal prep, or an easy weeknight dinner.
Ingredients
Scale
CHICKEN FINGERS
2 pounds of chicken tenders (12 – 16 total)
3 eggs, beaten
2 cups of 1:1 gluten-free flour
3 teaspoons seasoning blend of choice
3 cups gluten-free bread crumbs
1/4 cup avocado oil or ghee, divided
HOMEMADE HONEY MUSTARD
1 cup homemade avocado mayo
1/8 – 1/4 cup honey (local if possible)
1/4 cup dijon mustard
1/4 cup yellow mustard
1/2 teaspoon sea salt
Instructions
Preheat your oven to 450℉ and line a baking sheet with parchment paper.
Set up a dredging station : one bowl with whisked eggs, and one with gluten-free flour, seasoning, and bread crumbs combined.
Dip each chicken tender into the flour mixture, followed by the egg wash, then back into the flour mixture to coat thoroughly, pressing gently so the coating adheres.
Place coated tenders on the prepared baking sheet and bake for 15 minutes.
Heat a large skillet over medium-high heat with 2 – 3 tablespoons of avocado oil or ghee (enough to coat the bottom of your skillet.
Transfer baked chicken to the skillet and cook for 2 – 3 minutes per side, until golden brown and crisp.
Work in batches if needed to avoid overcrowding the pan. Just be sure and add oil if needed to keep the bottom of the skillet coated.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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