This moist & tender chicken is reminiscent of gluten-free fried chicken, but without the frying! You’ll save a ton of calories in this baked version of gluten-free breaded chicken. It’s one of our favorite gluten-free chicken recipes.
I’ve been making this gluten-free breaded chicken recipe for our family for years and it always gets rave reviews (except when I forget to keep an eye on it and overcook it, so it is dry!) Just make sure to check it for doneness (internal temp of 165°) so it doesn’t end up dry. You can also use chicken thighs, if you prefer. Just make sure you remove the skin from whatever cut of chicken you prefer.
To make this gluten-free, you just have to make sure to use gluten-free bread crumbs. You can buy ready-made gluten-free bread crumbs at the store, or you can make your own. Making your own is a great way to use up all the old heels/ends of the gluten-free loaves of bread that you buy or make. You can just throw them in the freezer until you want to make your own breadcrumbs. This recipe for gluten-free Italian breadcrumbs would be perfect to use for this.
For store-bought crumbs, I like to use these gluten-free corn flake crumbs. Corn flakes are usually a no-no on the gluten-free diet because they have malt in them. These do not have malt or any other gluten and are safe for our gluten-free diet. What I really like about using the corn flake crumbs is that they don’t get soggy like bread crumbs do.
I believe that in the photo above I used a mix of bread crumbs and some corn flake crumbs, since I just had a little of each on hand. I’ve made it with all gluten-free bread crumbs or all gluten-free corn flake crumbs as well.
Why did I include Parmesan in the title? Well, because there is Parmesan cheese in the breading! It gives it amazing flavor!
How to make this gluten-free breaded chicken:
To get started, I make a little assembly line like in the photo below:
Working from the pan of chicken in bottom left, I go clockwise: coat the chicken in the flour mixture, then in the egg mixture, and finally coat it well with the gluten-free bread crumb/Parmesan mixture and place in the foil-lined, greased baking pan.
Tip: The foil makes for super easy clean-up!
This time I used some super jumbo chicken breasts, but I usually use ones that are a little more normal sized. If you have huge ones, you might like to cut them in half so that you get a little more breading and it looks a little nicer to serve a smaller one, than a cooked large one that you cut in half. 🙂 I learned that the hard way this time!
While this chicken bakes in the oven for about 45-55 minutes, you have plenty of time to prepare your sides.
I served this with our favorite Parmesan asparagus and some gluten-free cornbread. I’ll post that asparagus recipe soon as well!
You could also serve this with gluten-free pasta and homemade fresh tomato sauce.
Enjoy adding this gluten-free chicken dinner to your meal rotation. I think you’ll love it!
Gluten-free Breaded Chicken Recipe:
- 1 cup gluten-free all-purpose flour
- 2 tsp. salt
- 2 tsp. paprika
- 1/4 tsp. pepper
- 2 eggs
- 3 Tbsp. milk
- 2/3 cup grated Parmesan cheese
- 1/3 cup gluten-free corn flake crumbs or bread crumbs
- 3-4 lbs. skinless chicken breasts or thighs
- In a pie plate or shallow bowl, combine the flour, salt, paprika, and pepper.
- In another bowl, beat the eggs and milk.
- In another pie plate or shallow bowl or pan, combine the Parmesan cheese and the corn flake crumbs or bread crumbs.
- Coast the chicken pieces with the flour mixture, then dip in the egg mixture, then roll in the cheese/crumb mixture.
- Place in a well-greased, foil lined baking pan. I usually use a jelly roll pan (about 15"x10"x1").
- Bake at 400° for 45-55 minutes or until chicken tests done with a thermometer (165°). Check earlier if you are using thin, or skinny pieces of chicken. I do not flip these partway through cooking - I don't mind the bottom side to be a bit wet, I like the top and sides to stay crispier.
Please check for doneness starting at 30 minutes, especially if you are using chicken tenders, thin cut chicken, etc. Check with a thermometer and remove chicken from oven when it reaches 165°.