How to Make Gluten - Free Breading for Chicken? Simple Steps

Today, I'll teach you how to make gluten-free chicken Breading. Come and take a look!

How to Make Gluten - Free Breading for Chicken?

Ingredients

2 pounds boneless, skinless chicken breasts (about 4 chicken breasts)

1/2 cup gluten-free flour

2 large eggs

1 tablespoon milk

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil

1/2 cup gluten-free breadcrumbs

1/3 cup grated Parmesan cheese

Steps

Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.

You'll need three shallow bowls or dishes. Put the gluten-free flour in one dish. In a second shallow bowl, whisk together the eggs and milk. In the last bowl, stir together the breadcrumbs, Parmesan cheese, and seasonings to make an Italian breadcrumb mixture.

Before moving the chicken to the breading station, season the chicken cutlets with salt and pepper; this will give the chicken breasts flavor before they are coated with flour.

Dip one chicken cutlet into the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip back into the bowl. Finally, coat it with the breadcrumb mixture. Place the breaded chicken cutlet on a plate and continue with the remaining cutlets.

Discard any unused flour, breadcrumbs, and egg mixture.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until the oil is hot and shimmering. This means the oil is hot but not smoking.

Fry the breaded chicken cutlets in the hot oil. Do not overcrowd the pan, or the breadcrumbs may become soggy or stick.

Fry the chicken for 4 - 5 minutes on each side until the surface is golden brown, the juices run clear, and the chicken is no longer pink inside. The frying time will ultimately depend on the thickness and size of the chicken breasts. The internal temperature of the fried chicken slices should reach 165 degrees for them to be cooked through.

What Gluten - Free Flour Is Best for Breading Chicken?

Rice Flour

Rice flour has a fine texture and a light taste. When used to coat chicken, it can make the fried chicken have a crispy crust without being too heavy.

Cornstarch

Cornstarch is the secret to making the chicken skin crispy. It can be used alone or paired with rice flour and is suitable for Korean fried chicken or Chinese-style chicken nuggets. If you want a thinner and crispier effect, mix it with rice flour in a 1:1 ratio.

Almond Flour

Almond flour has a natural nutty aroma and is rich in protein and vitamins. It has a strong oil-absorbing property and tends to get soft. When used for baking or light frying (such as gluten-free chicken cutlets), it can bring a crispy outer layer.

Tapioca Starch

Tapioca starch has good extensibility. After frying, the skin will have a bit of chewiness, making it suitable for those who like a textured taste. It is often used in Southeast Asian-style fried chicken recipes, especially Thai or Indonesian-style fried chicken.

What Gluten - Free Flour Is Best for Breading Chicken?

Gluten-Free Crackers

Gluten-free crackers have always been a widely used substitute for breadcrumbs. Crushing gluten-free crackers can add flavor to baked and fried foods. Also, due to their ability to absorb moisture in dishes, they are a good binder.

Sesame Seeds

Sesame seeds are an excellent gluten-free substitute for breadcrumbs. There's no need to process or crush them before use - they are already the right size.

Cornflakes

Cornflakes are gluten-free (be sure to check the ingredient label when purchasing to avoid those containing barley malt). Once crushed, they can replace breadcrumbs and provide extra crispiness to foods, especially for fried chicken, fried fish, and baked chicken cutlets.

Rice Cakes or Rice Flour

Crushed rice cakes or Japanese rice crackers (senbei) can be used to coat fried chicken nuggets or shrimp, providing a crispy texture similar to Japanese tempura. If you don't want to use large rice cakes, you can also choose rice flour. Rice flour can provide a more even crust but is slightly less crispy, making it suitable for fried foods that require a thin crust.

Almond Flour

Almond flour is a gluten-free option with high protein and low carbohydrates. It is suitable for baking chicken, fish fillets, or making meatballs. Unlike breadcrumbs, it doesn't absorb a lot of oil. It is recommended to pair it with a small amount of Parmesan cheese or spices to add flavor and texture.

Oat Flour or Oatmeal

Oat flour or oatmeal can be used to absorb the moisture in meat, making meatballs or hamburger patties firmer. For baked dishes (such as macaroni and cheese, casseroles), oat flour can replace breadcrumbs. Sprinkle it on the surface before baking to provide a slight crispiness. When buying oats, choose those labeled "gluten-free" to avoid cross-contamination.

Potato Chips or Crisps

Crushed potato chips have a strong flavor and extreme crispness and are very suitable for fried chicken, fried fish, or sprinkling on the surface of baked dishes (such as cheesy baked potatoes) to enhance the texture.

Crushed Nuts

Crushed nuts can provide a unique nutty aroma and crispness. Walnuts, cashews, and pistachios are all good choices. Pairing them with honey or vanilla can also add flavor layers.

How to Get Bread Crumbs to Stick to Chicken Without Egg?

Milk or Yogurt: For Fried Chicken, Fried Fish, and Baked Chicken Nuggets

Milk: You can directly soak the chicken in milk and then coat it with flour or breadcrumbs. The moisture in milk is enough to make the breadcrumbs adhere, but it is a bit thinner than eggs. It is recommended to let it stand for a few minutes to make the coating more stable.

Yogurt: If you want a thicker binding effect, you can use yogurt. It is thicker than milk, can make the breadcrumbs adhere more firmly, and can also add flavor, especially suitable for making roasted chicken.

Butter or Vegetable Oil: For Baked Chicken Cutlets, Fried Chicken, and Baked Dishes

Butter: When melted, it can provide a sticky layer on the chicken, making the breadcrumbs adhere more evenly and adding a milky flavor.

Vegetable Oil: Such as olive oil or canola oil, can replace eggs to make the breadcrumbs adhere and make the outer skin crispier.

Mustard, Mayonnaise, or Sour Cream: For Fried Chicken Cutlets, Fried Fish, and Spiced Roasted Chicken

Mustard: Adds flavor, especially suitable for Southern-style fried chicken or seasoned fried chicken.

Mayonnaise: Since mayonnaise itself contains egg components, it can be a good substitute. Just spread it and then stick on the breadcrumbs directly.

Sour Cream: Suitable for baked chicken nuggets or fried chicken cutlets, making the outer skin thicker.

Starch Slurry: For Fried Chicken Nuggets, Japanese Fried Chicken (Tori Karaage)

Recipe: Mix cornstarch + water or flour + water into a paste, which can help the breadcrumbs adhere just like egg liquid.

This method is suitable for making fried chicken with a thicker outer crust, such as Japanese fried chicken or tempura-style chicken.

Fruit Puree: For Low-Fat Healthy Roasted Chicken, Children's Meals

Apple Sauce: Naturally slightly sweet, it is suitable for healthy roasted chicken, providing stickiness and adding flavor.

Banana Puree: With a faint banana aroma, it is suitable for pairing with coconut flour or almond flour to make a gluten-free coating.

What Can I Use to Coat My Chicken If I Don't Have Bread Crumbs?

Substitutes for Coating and Topping:

Croutons

If you have croutons, you're already halfway to a crispy crust. Toast the croutons and then put them in a food processor and pulse until the breadcrumbs reach the desired size.

Cornflakes

Use crushed cornflakes or other unsweetened cereals. Crushed cornflakes are still crispy before being coated on vegetables or meat pieces. They will soften slightly during cooking and bring a faint sweetness.

Nuts or Seeds

Sunflower seeds, almonds, and sesame seeds are all good substitutes for breadcrumbs. Chop the larger nuts in a food processor. Seeds like sesame are small enough to be used directly.

Substitutes for Acting as a Binder:

Oats

The first type is instant oats or "instant" oatmeal. These oats have been processed to be easy to absorb water and cook quickly, making them an ideal substitute for absorbing excess moisture and providing texture to loose or liquid-like dishes. Use twice the amount of oats as the amount of breadcrumbs required in the recipe.

Cornbread

Crushed cornbread is another substitute for breadcrumbs. It can provide a bit of sweetness and absorb excess moisture. This is also a great way to use leftovers.

Do You Dip Egg First or Flour?

There are usually three steps to breading food. Don't skip any step!

The first step in breading food is to coat it with flour. Flour forms a dry surface on wet or moist food, and the egg in the next step will stick to this dry surface. If you don't coat the chicken breast with flour, the egg will slide off the slippery chicken. Flour can bind the two together and keep the breadcrumbs where you want them - on the food.

The next step is to add the egg (or buttermilk), which acts as a binder between the flour and the breadcrumbs. Breadcrumbs won't stick to flour, and the egg in between makes them stick together.