Gluten Free Breaded Fried Chicken Cutlets
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!
- 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
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.