Gluten-Free Chicken Katsu
Indulge in the crispy, golden perfection of Gluten-Free Chicken Katsu—a Japanese-inspired dish that’s tailored for gluten-free diets without sacrificing its signature crunch and flavor. Made with tender, boneless chicken breasts that are coated in a seasoned gluten-free flour blend, dipped in eggs, and enveloped in gluten-free panko breadcrumbs, this recipe delivers an irresistible texture in every bite. Pan-fried to perfection and served with velvety gluten-free tonkatsu sauce, it’s a true crowd-pleaser that comes together in just 35 minutes. Ideal for family dinners or casual gatherings, this recipe showcases a fusion of comfort food simplicity and bold, savory flavors while remaining accessible to those with dietary restrictions. Enjoy the authentic taste of chicken katsu made gluten-free, paired with a side of steamed rice and fresh greens for the ultimate meal experience!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Gluten-free all-purpose flour
- 2 large Eggs
- 1 cup Gluten-free panko breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 cup Vegetable oil (for frying)
- 0.5 cup Gluten-free tonkatsu sauce
Instructions
Slice the chicken breasts horizontally to create thinner cutlets. You should have 4 thin pieces in total.
Place a piece of plastic wrap over the chicken and gently pound each piece to even thickness, about 1/2 inch thick.
In a shallow bowl, combine the gluten-free flour with salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
In another bowl, beat the eggs until the yolk and whites are fully combined.
In a third shallow bowl, place the gluten-free panko breadcrumbs.
Coat each chicken piece in the seasoned flour, making sure to cover all sides.
Dip the floured chicken into the beaten egg, allowing any excess to drip off.
Finally, coat the chicken in the gluten-free panko breadcrumbs, pressing down gently so the crumbs adhere well.
In a large frying pan, heat the vegetable oil over medium-high heat. If using a thermometer, aim for 350°F.
Once the oil is hot, carefully place the chicken pieces in the pan, making sure not to overcrowd. Fry in batches if necessary.
Fry each side for about 3-4 minutes or until golden brown and the chicken is cooked through.
Remove the chicken katsu from the oil and drain on a paper towel-lined plate to remove excess oil.
Slice the chicken katsu into strips and serve immediately with gluten-free tonkatsu sauce on the side or drizzled on top.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 36.2 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
