I’ve been making a similar recipe for decades and just now developed a more flavorful and crisper recipe. Using very little oil, you can make this flavorful, breaded gluten free buttermilk chicken. In addition, this same recipe can be made just as crisp and flavorful using dairy-free ingredients.
For Dairy-Free:
Coconut Faux Buttermilk Recipe
Gluten Free Buttermilk Chicken
A flavorful breading for fried chicken that is not deep-fried but almost as crunchy. It may be made dairy-free without sacrificing taste or texture.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 pound chicken breasts thickness sliced in half
- 1/2 cup gluten free breadcrumbs leftover from slicing bread* or toasted bread* ends, crumbled
- 1/2 cup 4C seasoned "gluten free" breadcrumbs or 4C Plain "GF" breadcrumbs + 1 teaspoon gluten free Italian seasoning
- 1/2 cup grated Parmesan cheese (or Go Veggie for dairy-free)
- 1 cup brown rice flour
- Salt and pepper to taste
- 1 /2 cup buttermilk or coconut faux buttermilk - link above
Instructions
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Between two sheets of plastic wrap, pound the chicken breast, where needed, to make the slices even in thickness.
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Set a shallow bowl of the buttermilk aside.
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Place a dinner plate of flour seasoned with salt and pepper to the left of the buttermilk.
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In a separate dinner plate, combine the two breadcrumbs and Parmesan and place it to the right of the buttermilk.
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To the right of the breadcrumbs, place an empty platter or plate.
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Place the raw chicken in the back of all of the plates and bowl or to the left of the flour.
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On each of the plates and bowls set a fork.
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Preheat a skillet (I used an electric skilleto 350ºF or over medium heat.
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Perform the following tasks using the coordinating fork for that plate or bowl. Pick up a slice of chicken and place it in the bowl of flour. Dredge the chicken in the flour. Coat floured chicken in the buttermilk and finally in the breadcrumbs, pressing them into the chicken. Set the coated chicken on the clean empty platter. Repeat until all chicken is used up. Add additional flour, buttermilk, and breadcrumbs as needed.
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Lower the skillet a little or to 325ºAdd about 2 teaspoons of oil and swirl around the skillet. Add the chicken and fry until brown on that side, about 5 minutes. Turn the chicken over and fry for another 7 minutes or until the chicken is thoroughly cooked and no longer pink inside.
Tips
*Allergen Warning:
May contain egg if your leftover or toasted breadcrumbs contain egg.
Hi Carla,
This may be a stupid question…lol. What does the 4C mean by the breadcrumbs? Thanks!
Hi Gina,
That is not a stupid question though. 4C is the brand of breadcrumbs that I used. Enjoy!
Carla
Thanks :) I think that is a harder brand to find here in Canada. I just used the Western Family brand at our local store and it turned out amazing. The breading was a nice golden brown, while the chicken was moist and delicious. I never, ever got things to coat evenly for me before, so this was an awesome experience! Will be a regular menu item here for sure! Thanks so much!
Gina,
I’m so glad that it turned out so well for you, despite using a different brand of breadcrumbs.
I ended up making the same thing for dinner the same day you asked your question. Once I saw that photo, I just had to have it again! The extra Parmesan cheese makes it so flavorful and crispy.
Thanks for taking the time to leave feedback. Others appreciate as do I.
Carla