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!
Serving suggestions:
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. Roasted carrots and zucchini would be perfect too.
With the spring season in full force, I have been making ridiculous amounts of Grilled Asparagus! And a fresh Greek salad recipe is perfect for warmer weather too!
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!
Like chicken? You could try my popular gluten free egg free chicken parmesan, or this spinach stuffed chicken! This simple curry chicken is ready in 30!
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
Ingredients
Brine (optional)
- 1.5 tablespoons sea salt
- 3 cups water
Chicken
- 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
Instructions
- 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.
OPTIONAL BRINING
- 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.
CHICKEN BREADING
- 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.
Nutrition
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!
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!
Little lady, this is a beautiful dish!! The crust looks awesome! Thanks for linking up at Gluten Free Fridays!
Looks super yummy! I love crunchy coatings on chicken.
Thanks for sharing on Natural Living Monday!
Yum! I am definitely up for trying this recipe out for dinner. Thanks for sharing!
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.
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!
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!!
Thanks Heather…please let me know if it works out for you!
My brother in law is allergic to eggs, I will be sharing your recipe with him. Thanks for posting at Scrumptious Sunday!
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!
ours is just getting started…hang in there April, it is always worth the wait! Spring is slow in coming this year…
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! 🙂
maybe rice crispies would work? Or cornflakes. I have a friend in the UK lamenting the same lack of rice chex…..
Hi,
attention all Gluten Free people. Corn flakes are NOT
Gluten Free!
Yes Pat, KELLOGGS cornflakes are not NOT gluten free (sweetened with malt), but many natural brands are, and corn chex are too!
What a flavorful and crispy chicken dish! This will be a dinner favorite in our home for sure.
let me know if you get to try it Laura!
I tried this tonight; best chicken I’ve ever made, possibly the best I’ve ever eaten! Amazing recipe, thank you!!!
Amy
Lofty praise Amy, thanks for letting me know!
Yum! This looks delicious! I’ve been wanting to experiment with something like this. Thanks for doing the dirty work! 🙂
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 🙂
but our husbands are kinds of like our kids too! (; And the way mine eats is pretty darn similar to my kiddos too!
Looks really good!
Thanks mindie!