Teriyaki and Buffalo Oven Fried Chicken Fingers - G

Name: Teriyaki and Buffalo Oven Fried Chicken Fingers - Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken breasts, trimmed of fat and cut into strips; ½ cup rice flour (or use your favorite GF baking mix); 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons cornstarch, divided; 2 tablespoons cold water, divided; ¼ cup white sugar; ¼ cup light brown sugar, packed; ½ cup gluten-free soy sauce; ¼ cup cider vinegar; 2 garlic cloves, minced; ½ teaspoon ground ginger; ¼ teaspoon black pepper; ¼ cup butter; ¼ cup hot sauce

Servings: persons

3 lbs boneless skinless chicken breasts, trimmed of fat and cut into strips
½ cup rice flour (or use your favorite GF baking mix)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cornstarch, divided
2 tablespoons cold water, divided
¼ cup white sugar
¼ cup light brown sugar, packed
½ cup gluten-free soy sauce
¼ cup cider vinegar
2 garlic cloves, minced
½ teaspoon ground ginger
¼ teaspoon black pepper
¼ cup butter
¼ cup hot sauce

1
Preheat oven to 400 degrees.
2
Line a 15x10x1-inch baking pan with aluminum foil, and lightly coat with cooking spray.
3
After cutting chicken, thoroughly pat dry with paper towels.
4
This step is necessary so your chicken won't get soggy when it's cooking in the oven.
5
Place flour, salt, and pepper in a large resealable bag, seal, and shake to combine.
6
Add the dried chicken pieces, seal bag, and shake to coat.
7
For Teriyaki tenders: In a small saucepan, over low heat, combine 1 tablespoon cornstarch, 1 tablespoon cold water, white sugar, brown sugar, GF soy sauce, cider vinegar, garlic, ginger, and black pepper.
8
Bring sauce to a simmer, stirring frequently until sauce thickens and begins to bubble.
9
Dredge half of the flour coated chicken pieces through the teriyaki sauce and place on prepared baking pan in a single layer.
10
For Buffalo tenders: In a small saucepan, melt the butter over low heat.
11
Once butter is melted, stir in your favorite hot sauce (we use Frank's hot sauce).
12
In a small glass, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water.
13
Slowly stir the cornstarch mixture into the hot sauce mixture.
14
Continue cooking and stirring until sauce is slightly thickened and bubbly.
15
Dredge the second half of the floured chicken pieces through the hot sauce and place on the prepared baking pan in a single layer.
16
Put baking pan with chicken in the preheated oven and cook for 25 to 30 minutes or until juices run clear.

941

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs boneless skinless chicken breasts, trimmed of fat and cut into strips, ½ cup rice flour (or use your favorite GF baking mix), 1 teaspoon salt, 1 teaspoon pepper, and more.

Yes, Teriyaki and Buffalo Oven Fried Chicken Fingers - Gluten Free falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki and Buffalo Oven Fried Chicken Fingers - Gluten Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions