Gluten-Free Breaded Chicken
This crispy and delicious gluten-free, breaded chicken is the closest to real fried chicken I’ve had. It’s delicious as a topping on a salad, in a gluten-free chicken parm, or on its own. Give this breaded chicken a try, and even if you’re gluten-free, you’ll forget that there’s no gluten in this recipe.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other easy dinner recipes if you’re looking for more:
- Spinach & artichoke chicken and rice
- Creamy mushroom chicken
- Lemon garlic chicken thighs with roasted veggies
- One pan butternut squash, chicken, & rice bake
- baked feta, chicken, & quinoa with veggies
GLUTEN-FREE BREADED CHICKEN
GLUTEN-FREE BREADED CHICKEN
4
servings15
minutes35
minutesThis crispy and delicious gluten-free, breaded chicken is the closest to real fried chicken I’ve had. It’s delicious as a topping on a salad, in a gluten-free chicken parm, or on its own. Give this breaded chicken a try, and even if you’re gluten-free, you’ll forget that there’s no gluten in this recipe.
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Ingredients
3/4 cup almond flour
1/4 cup tapioca flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 egg, beaten
1 and 1/2 lbs boneless skinless chicken breasts (thinly sliced is best)
1/4 cup avocado oil, for cooking + additional as needed
Directions
- Mix the almond flour, tapioca flour, salt, black pepper, and garlic powder in a shallow bowl. In a separate bowl, add the beaten egg.
- Heat the avocado oil over medium heat in a large skillet. One by one, dip the chicken in the egg, then the dry mixture to completely coat each piece of chicken.
- When the oil is heated, carefully place the coated chicken in the pan. Cook on one side without moving the chicken for about 3-5 minutes depending on the thickness of your chicken, then flip and cook for another 3-5 minutes before removing from the pan.
- Use a meat thermometer to check for doneness; chicken should have an internal temp of 165 degrees when it is fully cooked. If needed, continue cooking until it reaches that point. There should be a browned crust on both sides.
- Set aside and let cool completely before cutting into pieces or store in an airtight container in the refrigerator for 3-4 days.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
I don’t have tapioca flour- I have almond and oat flour!? What can I do?
I’ve made this twice…SOOO good! I used boneless skinless thighs and they were amazing. Such great flavor!