Your family will love these Gluten-Free Chicken Cutlets! I cook them in a cast iron skillet with a thin layer of oil so they're not greasy, but they have an amazing crispy outer coating! Perfect recipe for anyone that is grain-free, nut-free, or on Whole30.
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🍴Ingredient Notes
- Chicken Breast - Thinly sliced works best!
- Eggs - The eggs help to bind the breading mixture together - you can not skip this ingredient!
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
- Coconut Flour - Coconut flour is one of my favorite grain free flours - especially for savory recipes! You really can't taste the coconut flavor. It works very well with cassava flour to make a nice breading consistency.
- Avocado Oil - You can swap for olive oil or coconut oil.
🍴Step by Step Instructions
- Start by preparing the flour coating. In a wide bowl add cassava flour, coconut flour, garlic powder, salt, and cayenne pepper. Mix together until fully combined.
- In a separate bowl add eggs, and use a fork or whisk to whip together.
- Place cast iron skillet on a medium heat burner. Once the pan starts warming up, add enough avocado oil to cover most of the pan.
- While the oil warms up, start preparing the chicken! Dip chicken into egg, into flour mixture, egg mixture, and back into flour mixture. (Make sure it's evenly coated.)
- Place breaded chicken into the pan leaving a little space between each piece. Cook until golden brown, and then flip. (It's about 4-5 minutes on each side.)
- Repeat this process until all of the chicken is cooked. Serve hot!
Helpful Tips
- Make sure you dip the chicken in the breading twice! This creates a nice thick outer coating.
- I love using a cast iron skillet, but any non-stick skillet or frying pan will work for this recipe.
- If you use too much oil, the chicken will come out greasy. Use enough to cover a very thin layer at the bottom of the pan. If you need more while you're cooking you can drizzle it in the pan!
- Thinly sliced chicken breast works best for cutlets, but if you have regular chicken breast you can slice them yourself or pound the breasts to thin them out!
Frequently Asked Questions
You could, but I wouldn't reccomend it. You will not get the same crispy golden brown outside! I haven't tried air frying them, but that might be a better option.
The options are endless! I like serving my chicken cutlets with a side of vegetables or risotto. You can also serve them with tomato sauce and gluten-free pasta!
You can use a meat thermometer to check if they're 165 degrees, or slice one in half to check the center. If you don't see pink, they're done!
How to store leftovers
If you have leftovers, they can easily be stored in an air tight container in the refrigerator. I have not tried freezing the chicken cutlets, but I imagine they would freeze great! To re-heat you can microwave them, bake them, or cook them in a frying pan for a few minutes. (You don't need to add oil.)
More chicken recipes!
- Whole30 Lemon Thyme Chicken Wings (Air Fried)
- Crispy Paleo Chicken Nuggets
- Gluten Free Chicken Tenders
- Crispy Teriyaki Chicken Wings (Whole30)
After you make these Gluten-Free Chicken Cutlets, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Gluten-Free Chicken Cutlets
Equipment
- 12 inch Cast Iron Skillet or Non-Stick Skillet
Ingredients
- 1 + ½ Pound Chicken Breast Thinly sliced works best!
- 2 Eggs
- ⅓ Cup Cassava Flour
- ¼ Cup Coconut Flour
- 2 Tablespoons Avocado Oil
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Cayenne Pepper
Instructions
- Start by preparing the flour coating. In a wide bowl add cassava flour, coconut flour, garlic powder, salt, and cayenne pepper. Mix together until fully combined.
- In a separate bowl add eggs, and use a fork or whisk to whip together.
- Place cast iron skillet on a medium heat burner. Once the pan starts warming up, add enough avocado oil to cover most of the pan.
- While the oil warms up, start preparing the chicken! Dip chicken into egg, into flour mixture, egg mixture, and back into flour mixture. (Make sure it's evenly coated.)
- Place breaded chicken into the pan leaving a little space between each piece. Cook until golden brown, and then flip. (It's about 4-5 minutes on each side.)
- Repeat this process until all of the chicken is cooked. Serve hot!
Notes
Helpful Tips
- Make sure you dip the chicken in the breading twice! This creates a nice thick outer coating.
- I love using a cast iron skillet, but any non-stick skillet or frying pan will work for this recipe.
- If you use too much oil, the chicken will come out greasy. Use enough to cover a very thin layer at the bottom of the pan. If you need more while you're cooking you can drizzle it in the pan!
- Thinly sliced chicken breast works best for cutlets, but if you have regular chicken breast you can slice them yourself or pound the breasts to thin them out!
Frequently Asked Questions
How to store leftovers
If you have leftovers, they can easily be stored in an air tight container in the refrigerator. I have not tried freezing the chicken cutlets, but I imagine they would freeze great! To re-heat you can microwave them, bake them, or cook them in a frying pan for a few minutes. (You don't need to add oil.)Nutrition
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