Gluten-Free Pan Fried Chicken
Crispy, flavorful, and entirely gluten-free, this Gluten-Free Pan Fried Chicken recipe transforms a classic comfort food into a delightful meal suitable for all dietary needs. Tender, perfectly seasoned chicken breasts are coated in a unique blend of gluten-free flour, cornstarch, and wholesome spices like paprika, garlic, and onion powder for an irresistibly savory crunch. A double dredging technique, featuring a creamy egg and milk mixture followed by gluten-free breadcrumbs, ensures maximum crispiness without compromising on texture. Pan-fried to golden perfection in vegetable oil, this dish boasts mouthwatering results that are ready in just 35 minutes, making it ideal for busy weeknights or casual dinners. Serve this golden, crispy chicken alongside fresh veggies, a tangy dipping sauce, or mashed potatoes for a meal that satisfies both gluten-free and non-gluten-free palates alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Gluten-free all-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Milk
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Vegetable oil
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch. This will ensure they cook evenly.
In a shallow dish, combine the gluten-free flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
In a separate shallow dish, whisk together the eggs and milk until well combined.
In a third shallow dish, place the gluten-free breadcrumbs.
Dredge each chicken breast first in the flour mixture, ensuring it's coated evenly. Shake off any excess flour.
Dip the chicken in the egg mixture, allowing any excess to drip off.
Finally, coat the chicken in the breadcrumbs, pressing gently to adhere the crumbs to the chicken.
Heat the vegetable oil in a large skillet over medium heat.
Once the oil is hot, place the chicken breasts into the skillet, ensuring not to overcrowd it. You may need to cook in batches.
Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Serve hot and enjoy your crispy gluten-free pan-fried chicken.
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.0 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2291 mg | 49% | |
*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.
