Panko Crusted Chicken, Gluten Free and Egg Free

Panko Crusted Chicken - Gluten, Dairy,  & Egg Free

 

This was a meal born out of laziness.  I needed to go to the grocery store but was short on time, so I had to use what was on hand.  Sometimes, we just get lucky!

Crunchy, flavorful, and kid-pleasing, this meal is easy to throw together!

And have you ever wondered how to keep chicken breasts moist and flavorful?  I know how to: brining is the key!

Serve this delicious chicken with a simple green salad or check out all my ‘sides’ in the categories, lots of delicious and easy options for busy families.  With the Spring, I have been making ridiculous amounts of Grilled Asparagus!

This general breading technique would work with any meat you would like, I have used chicken thighs, large shrimp, and pork tenderloin with great success.

Panko Crusted Chicken - Gluten, Dairy,  & Egg Free

Makes 4 servings

Panko Crusted Chicken, Gluten Free and Egg Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brine (optional): 1-2 tablespoons salt mixed with about 3 cups water until dissolved
  • 1 ib boneless chicken breasts, pounded to about an inch thick, or butterflied. I have also done this with shrimp, sans brine of course!
  • 3 cups rice chex cereal (this will be your panko. You could sub about a cup of bread crumbs, equally delicious, but totally different in texture!)
  • ½ cup brown rice flour (or other neutral flavored flour)
  • 1 teaspoons garlic powder
  • ½ teaspoon salt
  • 2 teaspoons seasoning of choice (mixtures of oregano, thyme, basil, parsley, paprika...be creative!)
  • ¼ cup UNSWEETENED milk of choice (remember 'plain' varieties often have been sweetened!)
  • 2 tablespoons olive oil (or 1 egg)
  • Oil or fat of choice for pan frying
Instructions
  1. Pound your chicken breast with a mallet or rolling pin so that they are an even thickness. This ensures cooking the chicken breasts quickly and evenly without drying them out.
  2. Brine your chicken for 30 minutes-2 hours. While totally optional, this makes chicken breasts flavorful and moist. DO NOT OVERBRINE! Unless you like salt licks of course..... (;
  3. Place your rice chex in a ziploc bag. With the bag sealed, gently break the chex up with your fingers. You want some texture: think panko!
  4. In a bowl, mix together the flour and all the seasonings.
  5. In another bowl, whisk the milk and olive oil (this acts like an egg mixture. You could sub an egg or egg whites for the oil if you like).
  6. One by one in an assembly line, dip each chicken piece in the flour, then the milk emulsion, and finally shake it in the 'panko' rice chex bag, pressing on as much of the coating as you can.
  7. Preheat some oil or fat of choice in a pan over medium heat. When the oil is simmering, place your breaded pieces without crowding them into the pan...I have to do this is two batches usually.
  8. Wait for the white of cooked chicken to start creeping up the sides, then flip and brown the other side for another minute or two.
  9. Serve chicken immediately with a squeeze of fresh lemon!
  10. To reheat leftovers, I suggest a quick pan fry to crisp the coating up again.

This recipe was shared on Make Your Own Monday, Natural Living Monday, Motivation Monday,Tasteful Tuesday, Hearth & Soul, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday,GF Wednesday, Wheat-Free Wednesday, Waste Not Want Not, Whole Foods Wednesday, Frugal Days Sustainable Ways, Healthy 2Day Wednesday, Wildcrafting Wednesday, Natural Living Link-Up, Simple Lives Thursday, Thank Your BodyTasty Traditions, Pennywise Platter, Wellness Weekend, Fight Back Friday, Whole Foods Friday, GF Fridays, Lunchbox Love, Simple Meals Friday,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Main Dish
30 comments on “Panko Crusted Chicken, Gluten Free and Egg Free
  1. Jana says:

    This looks delicious and I think my kids would absolutely love it too! Following from Allergy Free Wednesdays! Thanks for sharing such a great recipe! Jana http://www.adoctorandanurse.com

  2. Mindie says:

    Looks really good!

  3. I don’t have kids but I do have a fiance who, despite all his other healthy ways, loves chicken strips. I think he would be very happy if I made this!! Thanks for sharing :)

  4. Yum! This looks delicious! I’ve been wanting to experiment with something like this. Thanks for doing the dirty work! :-)

  5. Laura says:

    What a flavorful and crispy chicken dish! This will be a dinner favorite in our home for sure.

  6. Yum! We don’t have Rice Chex in the UK – I’ll have to try them next time I’m back in the USA.
    p.s. I too am eating ridiculous amounts of grilled asparagus now – ’tis the season! The best thing about it is you can eat it for breakfast, lunch and dinner! :)

  7. Wendy says:

    This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

  8. Miz Helen says:

    Hi Tessa,
    Your Panko Crusted Chicken looks fabulous! I can’t wait to try this recipe, we are going to love it. Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Lisa says:

    This looks delicious and so crispy! Thanks so much for sharing at Mix it up Monday :)

  10. I love this! I have pinned this to my Yummy Recipes Pinterest Boards. Cherished Handmade Treasures Pinterest

    Thanks for linking up to the Creative Corner Hop. I hope you will be back again next week!

    Sandy
    Cherished Handmade Treasures

  11. April Harris says:

    Your chicken looks beautiful! I really like the idea of using Rice Chex for flavour as well as for begin gluten free. I wish we were getting more asparagus here…the season is late starting this year and we’ve only had a little bit!

  12. Addicted to Recipes says:

    My brother in law is allergic to eggs, I will be sharing your recipe with him. Thanks for posting at Scrumptious Sunday!

  13. Heather says:

    This looks DEEELISH!! We go through chicken like crazy here, so I have a feeling I will be making this soon! :) I pinned for later ~ thank you for sharing it!!

  14. I have a breaded chicken recipe my kids love which I haven’t been making because of the gluten issue. Now I’ve got an option. I love the idea of brining the breasts, too. Pinning this onto my menu planning board, too.

    Thanks for sharing your recipe at Motivation Monday!

    • Hi Barb! I have become a queen at breading gluten free/egg free style. I have multiple ways I do it, if you like, I can help you convert your old recipe too. I have been thinking I should write a post of gf/egg breading techniques and options….most families would find that info helpful!

  15. I have never brined meat but I have heard very good things about how tender and delicious it can make it. Your Panko Crusted Chicken looks really scrumptious, and it’s lovely it’s allergy friendly as well.

  16. Lisa Lynn says:

    Yum! Thanks for sharing this on Wildcrafting Wednesday! Hope to see you again tomorrow for our next hop!
    http://www.theselfsufficienthomeacre.com/2013/04/wildcrafting-wednesday-17.html

  17. Yum! I am definitely up for trying this recipe out for dinner. Thanks for sharing!

  18. Looks super yummy! I love crunchy coatings on chicken.
    Thanks for sharing on Natural Living Monday!

  19. Cindy says:

    Little lady, this is a beautiful dish!! The crust looks awesome! Thanks for linking up at Gluten Free Fridays!

  20. Tara says:

    Without eggs, I’ve not had as much success at crust sticking. This worked great on tilapia and salmon. Next time I’m gonna try baking it rather than frying. Oh, I used rice crispies and they worked.

    • Glad to hear it Tara! This general method works well for any breading…breadcrumbs, rice chex, rice crispies, etc. Yes, I have done the baked method too, and while still good, not quite as crispy!

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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