Gluten free panko chicken is totally doable with a common ingredient!! Delicious crispy gluten free and egg free breaded chicken cutlets are a family favorite around our house, and they will soon be in yours too!
This was a meal born out of laziness. Sometimes you just don’t want to go to the grocery store, so you use what’s on hand. Sometimes, we just get lucky!
Crunchy, flavorful, and kid-pleasing, this gluten free panko crusted chicken is easy to throw together!
Brining chicken breasts?
Have you ever wondered how to keep chicken breasts moist and flavorful?
Brining is the key!
Brining chicken breasts is so simple, and dry chicken breasts are a thing of the past with this technique!
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. These Instant Pot carrots would be a hit with the kids! Or a roasted variation, roasted glazed carrots.
My homemade Instant Pot rice-a-roni is perfect accompaniment!
This low carb mushroom and spinach cauliflower rice looks amazing too!
How to do gluten free and egg free breading
- This general breading technique will work with any meat you would like! I have used chicken thighs, large shrimp, and pork tenderloin with great success.
- You can easily change up the breading as well. Crunched up chips (potato or tortilla), gluten free or grain free crackers, homemade gluten free breadcrumbs, pork rinds, and gluten free cereals can all work! It can be fun playing around with all the options…and now you have a use for the crumbs at the bottom of any bag!!
- A milk and oil emulsion replaces the egg in this recipe. To use eggs simply replace the emulsion with one egg and a tablespoon or two of water!
Gluten Free Panko Chicken Recipe:
If you try this gluten free egg free chicken panko, be sure to come back and leave a comment and review!
Panko Crusted Chicken, Gluten Free and Egg Free
Crispy crunchy gluten free breaded chicken breasts panko style!
- 1.5 tablespoons sea salt
- 3 cups water
- 1 pound boneless skinless 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 style cereal this will be your panko. You could sub about a cup of gluten free bread crumbs, equally delicious, but totally different in texture!
- 1/2 cup brown rice flour or other neutral flavored flour
- 1 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 2 teaspoons seasoning of choice mixtures of oregano, thyme, basil, parsley, paprika...be creative!
- 1/4 cup UNSWEETENED milk of choice remember 'plain' varieties often have been sweetened!
- 2 tablespoons avocado oil or 1 egg
- 3 tablespoons Oil or fat of choice for pan frying I like to use refined coconut oil
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.
In a container large enough to accommodate the chicken, stir the sea salt and water together until the salt is dissolved.
Brine your chicken for 30 minutes-2 hours in the fridge. While totally optional, this makes chicken breasts flavorful and moist. DO NOT OVERBRINE! Unless you like salt licks of course..... (;
Drain and quickly rinse chicken to remove any surface salt.
Place your rice chex in a ziploc bag. With the bag sealed, gently break the chex up with your fingers. You want some texture and not a powder: think panko!
In a bowl, mix together the flour and all the seasonings.
In another bowl, whisk the milk and avocado oil (this acts like an egg mixture. You could sub an egg or egg whites for the oil if you like).
BREADING AND COOKING THE CHICKEN
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.
Preheat some oil or fat of choice in a pan over medium heat. When the oil is simmering, place your breaded pieces in the pan without crowding them into the....I have to do this in two batches. I get the best crust using my favorite cast iron skillet.
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.
Serve chicken immediately with a squeeze of fresh lemon!
To reheat leftovers, I suggest a quick pan fry to crisp the coating up again.
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