Breaded Chicken Cutlet
Perfectly crispy gluten-free breaded chicken + Crispy Baked Fries... Loved by kids and adults, it's an easy gluten-free meal that is always devoured! NOTE: this recipe is for 2 pounds of chicken as we like to make a large quantity and then freeze extra, you can cut the recipe in half and make 1 pound of chicken.
Servings: 17 pieces chicken approximately
Ingredients
Breaded Crispy Chicken Tenders
- 2 large eggs, whisked
- 1 cup gluten-free Italian Breadcrumbs, more as needed Aleia's Italian Bread Crumbs (amazon affiliate link)
- 2 lbs Chicken Breast Tenders or thinly sliced chicken breasts
- ½ cup olive oil, approximately
Crispy Potato Fries
- 4 medium potatoes -- think about 1 per person depending on size-- well scrubbed and dried skin left on
- avocado oil or oil of choice
- kosher salt
Instructions
Breaded Crispy Chicken Tenders
- Set up an assembly line with whisked egg in a large shallow bowl, breadcrumbs on a plate or another large shallow bowl, and an empty plate to hold the breaded chicken before it is fried.
- Dip chicken in the whisked egg so well coated, let excess drip off, then move egg-coated chicken to the plate with breadcrumbs and press breadcrumbs into chicken. Important to really press the breadcrumbs into the chicken on both sides so that they stay when cooked. Set aside on an empty plate until all the chicken is breaded.
- Add approximately 1/2 the olive oil to a deep frying pan to coat well (about 1/4 inch deep) and heat over medium heat so that the oil is hot and shimmering but not boiling. (When you place the chicken in the oil it will not be completely submerged, only the bottom half will be in the oil)
- In batches, add breaded chicken to the hot oil.(We can usually cook 5-6 pieces at a time depending on pan and size of chicken) Cook 5 minutes, flip, cook an additional 4 minutes. Chicken will sizzle in the hot oil the entire time. Chicken should be perfectly crispy, if you want it crispier, cook an additional minute.
- Using a large serving fork, remove crispy chicken from the oil and place on a baking rack (with paper towels underneath to absorb any excess oil). This will allow chicken to stay crispy.
- Repeat frying until all the breaded chicken is cooked, adding additional oil to the pan as needed, and gently removing any excess cooked breadcrumbs from pan as necessary.
- When all the chicken is cooked, serve along with fries.
- Store extra in a sealed container in the refrigerator (chicken layers separated by wax paper) for up to 3 days. Store in freezer, wrapped in foil, chicken layers separated by wax paper, for up to 3 months.
Crispy Potato Fries
- Preheat oven to 400 degree F and line baking sheets with parchment paper
- Cut scrubbed potatoes into even strips. The thinner the strips, the crispier they will get. The key to baking them tho is to cut them as closer to similar size as possible so that they cook evenly.
- Place cut strips on prepared baking sheets. Drizzle with oil and use your hands to mix them up, then lay flat on the baking sheet so that they are not touching. The key is to use enough oil to coat the fries but not soak them.
- Sprinkle with kosher salt to taste.
- Bake on top oven rack for 30 minutes or until crispy, rotating baking sheet once about 1/2 way through.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
I made the chicken tenders tonight and wow! They were delicious. Only change I made was to use peanut oil because I was low on olive oil. I followed all your tips. Will definitely make them again and maybe next time I can also make the fries (I didn’t have potatoes). Thank you!
So happy you love them! Thank you!
Wow.. made these and they were absolutely delicious. Will 100% be making these again, they will become a weekly item.
Thank you very much for sharing this recipe Karen.
So happy you love them too! Thank you!!