Gluten Free Breaded Chicken
Craving crispy chicken without the gluten? This Gluten-Free Breaded Chicken recipe is a deliciously easy solution, perfect for weeknight dinners or meal prepping. Juicy chicken breasts are coated in a flavorful gluten-free breading made with Parmesan cheese, Italian herbs, and a hint of garlic and onion powder for a crunchy, golden crust that’s anything but ordinary. Whether baked to perfection in the oven or pan-fried for a satisfyingly crispy finish, this recipe guarantees tender chicken every time. Ready in just 35 minutes, this gluten-free dish pairs beautifully with your favorite dipping sauces, a fresh salad, or hearty side dishes. Enjoy a crowd-pleasing, gluten-free twist on a classic comfort food!
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 cup Gluten-free breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk (optional)
- 0.5 cup Gluten-free all-purpose flour
- 2 tablespoons Olive oil or neutral cooking oil
Instructions
Preheat oven to 375°F (190°C) if baking, or heat a large skillet over medium heat if pan-frying.
Trim any excess fat off the chicken breasts and pat them dry with paper towels. If desired, lightly pound the chicken breasts to an even thickness.
Set up a breading station with three shallow bowls. In the first bowl, mix the gluten-free flour with a pinch of salt and pepper. In the second bowl, whisk the eggs and milk together until combined. In the third bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Dredge each chicken breast in the flour, shaking off the excess. Dip it into the egg mixture, allowing any excess to drip off, and then press it firmly into the breadcrumb mixture, coating it evenly on all sides.
If baking, place the coated chicken breasts on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, or spray with cooking spray for even coverage. Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
If pan-frying, heat 2 tablespoons of olive oil in the skillet. Cook the chicken breasts for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Add more oil as needed while frying.
Remove the cooked chicken from the oven or skillet and place it on a wire rack or a plate lined with paper towels to rest for 5 minutes before serving.
Serve the gluten-free breaded chicken as-is, or pair it with your favorite dipping sauce, side dishes, or salad.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.1 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 569 mg | 44% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1777 mg | 38% | |
*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.
