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.
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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
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.
Ingredients
3/4 cup 3/4 almond flour
1/4 cup 1/4 tapioca flour
1 tsp 1 salt
1/2 tsp 1/2 black pepper
1 tsp 1 garlic powder
1 1 egg, beaten
1 and 1/2 lbs 1 and 1/2 boneless skinless chicken breasts (thinly sliced is best)
1/4 cup 1/4 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.
I don’t have tapioca flour- I have almond and oat flour!? What can I do?