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Plate of chicken cutlets.

Gluten-Free Chicken Cutlets

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 356 kcal


  • 12 inch Cast Iron Skillet or Non-Stick Skillet


  • 1 + ½ Pound Chicken Breast Thinly sliced works best!
  • 2 Eggs
  • Cup Cassava Flour
  • ¼ Cup Coconut Flour
  • 2 Tablespoons Avocado Oil
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Cayenne Pepper


  • 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

Can you bake the chicken cutlets instead of frying them?
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.
What should I serve with the chicken cutlets?
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!
How do you know when the chicken cutlets are done?
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.)


Serving: 1gCalories: 356kcalCarbohydrates: 13gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 191mgSodium: 536mgPotassium: 669mgFiber: 3gSugar: 1gVitamin A: 222IUVitamin C: 3mgCalcium: 36mgIron: 2mg
Keywords gluten-free chicken cutlets, grain free chicken cutlets, healthy chicken cutlets, whole30 chicken cutlets
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