Gluten-Free Honey Chipotle Chicken Bites Recipe

Gluten-Free Honey-Chipotle Chicken Crispers

Total time: 35 mins | Servings: 4

Ingredients

For the Gluten-Free Chicken Crispers

• 2 eggs
• ½ cup gluten-free panko breadcrumbs
• 2 tablespoons cassava flour (or gluten-free all-purpose flour)
• 2 tablespoons avocado oil (for frying)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 pound chicken tenders

For the Honey-Chipotle Sauce

• 1 tablespoon avocado oil
• 2 garlic cloves, minced
• ¼ cup unsweetened ketchup
• ⅓ cup honey
• ¼ cup chicken broth
• 1 tablespoon distilled white vinegar
• 1½ teaspoons ground chipotle chili powder
• ½ teaspoon smoked paprika
• Fresh parsley and flaky salt, for serving

Instructions

Make the Chicken Tenders

1. In a shallow bowl, whisk the eggs with 1 tablespoon of water until smooth. In another shallow bowl, mix the gluten-free panko and cassava flour until evenly combined. Set both bowls side by side for an efficient dredging station.
2. Pat the chicken tenders dry with paper towels and season both sides with salt and pepper. Dip each tender into the egg mixture, letting excess drip off, then press into the panko mixture to coat thoroughly. Place the coated tenders on a plate while you heat the oil.
3. Heat avocado oil in a large, deep nonstick skillet over medium heat until shimmering. Working in batches so you don’t overcrowd the pan, add the chicken in a single layer and fry until golden and cooked through, about 3–5 minutes per side depending on thickness. Transfer cooked tenders to a paper-towel-lined plate. If needed, add a bit more oil between batches and wipe the skillet with a paper towel to remove any dark bits.

Make the Honey-Chipotle Sauce

1. Reduce heat to medium-low and wipe the skillet clean. Add 1 tablespoon avocado oil, then add the garlic, ketchup, honey, chicken broth, vinegar, chipotle powder, and smoked paprika. Whisk the mixture and bring it to a gentle simmer.
2. Simmer, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 3–4 minutes. Taste and adjust seasoning if desired.
3. Remove the skillet from the heat, return the cooked chicken tenders to the pan, and gently toss to coat each piece in the glaze. Transfer to a platter and finish with chopped fresh parsley and a sprinkle of flaky salt.

Serving Suggestions and Tips

Serve these tenders with oven-baked fries and corn on the cob for a classic plate, or slice them over mixed greens for a satisfying salad. For extra crispiness, let the breaded tenders rest on a wire rack for 10 minutes before frying to help the coating adhere better. Use avocado oil or another high smoke-point oil for shallow-frying to achieve a golden crust without burning.

Variations

• Make it milder: Reduce the chipotle chili powder to ¾ teaspoon and use a bit more ketchup or broth to balance the heat.
• Make it spicier: Add a pinch of cayenne or a small amount of chipotle in adobo if you enjoy more intense smoky heat.
• Air-fryer option: Lightly spray the coated tenders with oil and air-fry at 400°F (200°C) for about 8–10 minutes, flipping once, until golden and cooked through. Toss in warm sauce before serving.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve crispiness, or warm in an oven at 350°F until heated through. Coated tenders can be frozen before cooking on a baking sheet and then transferred to a freezer bag for up to one month; cook from frozen, adding a few extra minutes when shallow-frying or baking.

Notes on Diet

This recipe is designed to be gluten-free by using gluten-free panko and cassava flour. Always verify labels on packaged ingredients if you have celiac disease or severe gluten sensitivity.

Additional Info

Author: Alex Snodgrass

Photography credit: Eat Love Eats