Gluten-Free Crispy Fried Chicken Cutlet
Satisfy your craving for perfectly golden, crunchy fried chicken with this **Gluten-Free Crispy Fried Chicken Cutlet** recipe! Made with tender, juicy chicken breasts coated in a flavorful blend of gluten-free flour, seasoned breadcrumbs, and aromatic spices like garlic powder and paprika, this dish offers all the indulgence of classic fried chicken without the gluten. The chicken is pounded to an even thickness for quick, consistent cooking and fried to crispy perfection in a shallow layer of oil. Serve these irresistibly crispy cutlets hot with a squeeze of fresh lemon for a zesty finish. Whether it's a weeknight dinner or a comforting treat, this easy and crowd-pleasing recipe will become a staple in your gluten-free kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 0.5 cup Milk
- 2 cups Gluten-free breadcrumbs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the breasts to an even thickness, about 1/2 inch thick.
In a shallow dish, combine the gluten-free all-purpose flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika. Mix well to combine.
In another shallow dish, whisk together the eggs and milk until fully blended.
Place the gluten-free breadcrumbs in a third shallow dish and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken breast first in the flour mixture, shaking off any excess. Then, dip into the egg mixture, making sure both sides are coated. Finally, press into the breadcrumb mixture, ensuring an even coat.
In a large, heavy skillet, heat the vegetable oil over medium-high heat. The oil should be approximately 1/4-inch deep in the pan.
Test the oil by dropping a breadcrumb into the skillet. If it sizzles and begins to brown, the oil is ready.
Carefully place the breaded chicken cutlets into the hot oil, cooking in batches to avoid overcrowding. Fry each cutlet for about 4-5 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cutlets from the skillet and drain on a plate lined with paper towels.
Serve the gluten-free crispy fried chicken cutlets hot with lemon wedges on the side.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1651 mg | 72% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 694 mg | 15% | |
*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.
