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Being forced to eat gluten free eventually led to me learning it is incredibly easy to fry my own chicken. I now understand why there are so many chicken fast food places! It’s surprisingly simple to make. Only I now make it with cleaner ingredients AND spend less money eating at home versus eating out. Woohoo!

This particular recipe is super, super easy. Feel free to tweak the seasonings in the breading or try different frying oils. Read my blog post about how the different starches fry; that was a fun experiment! Here are some of my thoughts on the overall process:

Paprika is a flavor that really comes through in the breading, so I encourage using that one. In this particular use case, smoked paprika really adds dimension to the flavor over just regular paprika. I also encourage garlic powder (but really, what delicious dish DOESN’T have garlic, am I right?) I tried onion powder, and it wasn’t noticeable. If you want a bit of spice, I encourage cayenne powder.
I have fiddled with the salt ratio several times, and unless you swing dramatically one way or the other, I haven’t noticed a huge difference.
I have tried different frying fats, including more traditional oils like canola or peanut. They left my skin and my house feeling greasy. It’s almost like they coat the air. I tried avocado oil once, but it was just too expensive of an endeavor to repeat. It produced good results, though! I have tried refined and unrefined coconut oil. While unrefined coconut oil is a bit cheaper, my family doesn’t like the way it smells while frying or the slight coconut taste it leaves. Refined coconut oil has become my choice of frying oil. I buy it from Amazon.

To keep the cutlets warm while you fry them up, turn on your oven to any temperature – my oven auto sets to 350 degrees. After you turn it on and let it start the preheat process, let it reach about 150 – 200 degrees; turn it off. While it is warming up, line a cookie sheet with paper towels and top with a cooling rack. Place the cookie sheet into the warm oven. As your cutlets finish cooking, place them onto the cookie sheet where the frying oil will drip onto the paper towel. This keeps the breading from getting soggy and keeps the chicken warm.

Gluten Free Breaded Fried Chicken Cutlets

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Gluten free chicken cutlets are surprisingly easy to make. The hardest part is containing the mess, and this recipes gives you some pointers on that. Enjoy moist, flavorful gluten free fried chicken!

Author: Jessie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 chicken cutlets 1x
Category: Main Dish
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 to 1 1/2 lbs boneless skinless chicken breast – This is usually two breasts

1 cup (75 grams) tapioca or arrowroot starch (can also use same amount of potato or corn starch)

1 1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp salt

1 tsp pepper

2 large eggs

1 cup (210 grams) refined coconut oil

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Instructions

Cut the chicken breast in half lengthwise, creating two long, thin chicken breast cutlets. Dab with paper towel to thoroughly dry and set aside.
Lay down a large piece of parchment paper on the counter to help capture any mess. In a small bowl, combine the starch, paprika, salt, garlic, and pepper. Sprinkle a bit of the mixture onto the parchment paper to prevent sticking when you set the battered chicken onto it prior to frying. In a different bowl, beat the eggs.
Turn on your oven to any temperature – my oven auto sets to 350 degrees. After you turn it on and let it start the preheat process, let it reach about 150 – 200 degrees; turn it off. Line a cookie sheet with paper towels and top with a cooling rack. Place the cookie sheet into the warm oven.
One by one, press the chicken breast into the starch mixture until both sides are fully covered, then shake off any excess. Next, coat both sides with egg, allowing any excess to drain off. Press the chicken back into the starch mixture until fully covered. Place the breaded chicken breast onto the prepared parchment paper and repeat with remaining chicken.
In a skillet over medium heat, melt the coconut oil and heat to around 350 – 375 degrees. Cook the chicken about 6 minutes per side, cooking to an internal temperature of 160 degrees.
As your cutlets finish cooking, place them onto the cookie sheet in the oven where the frying oil will drip onto the paper towel. This keeps the breading from getting soggy and keeps the chicken warm.