Gluten Free Breaded Chicken using Whole Grain Crackers
Gluten free breaded chicken is no different than regular chicken. I usually use homemade gluten free seasoned bread crumbs, however, this time I wanted something more nutritious. I chose to use Van’s gluten free crackers. They come in several flavors and they’re all whole grain. I used their Lots of Everything flavored crackers. I used chicken breasts for this recipe, however, you can do the same thing with chicken tenders. Meanwhile, they turned out moist and delicious. Enjoy!
2 - 3 Tablespoons cooking oil, for frying (I used extra virgin olive oil)
Instructions:
Cut the chicken breasts in half length-wise; and using a meat tenderizer, pound any thick portions so that all pieces are the same thickness.
In your food processor, pulsate the crackers until about half of them are the size of oatmeal; place them in a plate; and set aside.
In a shallow, but wide bowl, beat the eggs; and set aside.
Add the flour to a plate; and set aside.
Preheat a skillet with oil on medium heat or an electric skillet between 325 - 350°F.
Using a fork, coat a single chicken breast with flour on all sides; dip it in egg on all sides; dip it and pat it into the cracker crumbs to coat all sides. Place the bread chicken breast in a clean plate. Repeat the process for all six pieces.
Place the chicken breasts in the prepared pan and cook covered* for about 10 minutes on each side. If it is not browning enough, increase the temperature to 350°.
Serve immediately and store leftovers tightly wrapped in the refrigerator.
Tips
*Covering the chicken keeps it moist and speeds up the cooking process, but softens the breading. If you'd prefer your chicken crispy, do not cover it.
To provide a little Italian flair, you can add a bit of grated gluten free parmesan cheese and Italian seasoning, if desired.
The next day you can use your leftover breaded chicken for Gluten Free Chicken Parmesan with marina or pesto sauce.