This gluten free crispy coating would make Colonel Sanders jealous! We use this coating at home at least once a week, trading off chicken or fish. The recipe started as an adaptation of Nana’s chicken, which our son calls, “Special Chicken”. He requests it every time he is home from college. The beauty of this recipe is that it 1) can coat any kind of meat or fish, 2) it can be vegetarian/vegan adapted, and 3) it can be used to bake or fry. Our favorite use is pan-fry because the coating caramelizes and tastes sweet without the use of sugar – BONUS!
To make this recipe vegan or vegetarian: Replace the Parmesan cheese with vegan Parmesan cheese. Click here for the recipe. Be sure to use nutritional yeast instead if de-bittered brewers yeast to keep the recipe gluten free. To replace the egg dredge, brush with a thin layer of vegan mayo or use non-dairy milk (you can add a tablespoon of vegan mayo to the milk to make it a bit thicker if you prefer.)
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE -Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
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Recipe Inspiration: Nana’s Chicken!
Photos by DuPree ProductionsPrint
Equipment: Digital Scale (preferred), Baking Sheet or Large Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula or Tongs, Instant Read Digital Thermometer (optional), Paper Towel and Serving Dishes
Substitutions: Do you need to make a substitution? Click here for options.
Before You Dive In- Prep:
- Heat on medium-high 1/4 inch of oil in a large skillet OR
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Slice the cutlets (or whatever food you choose to coat) into desired thickness, shape and number of pieces. Rinse and pat dry.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 36g (1.3 oz) Flour Farm Organic Gluten Free Flour Blend (1/3 C)
- 45g (1.6 oz) Gluten Free Panko or Breadcrumbs (2/3 C)
- 28g (1 oz) Grated Parmesan Cheese (1/3 C)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Cayenne Pepper
- 1 tsp Italian Seasoning (.75g) OR your favorite seasoning
- 2 Large Pasture Raised Eggs
- 1 lb (16 oz or 454g) Cutlets of Your Choice (Tofu, Cauliflower-Lightly Steamed, Portobello Mushroom, Chicken, Fish, Pork or Beef Steak) – see prep note above
- Favorite Oil for Pan Frying or Drizzle for Baking – we use Avocado Oil
Read prep note above before you begin.
Step 1: In a medium bowl, whisk together all dry ingredients. Transfer the blend to a shallow dish such as a pie dish.
Step 2: In a separate bowl, beat the eggs.
Step 3: Cutlets should be rinsed and pat dry. Dip each piece in the egg and then dredge through the flour mixture. Set aside on a plate.
Step 4: IF PAN FRYING, follow steps 4-6. The oil should be at least 350 degrees F. To check the temperature without a thermometer, toss a piece of coating in the oil. If the piece starts to sizzle and turn a golden color – you are good to go.
Step 5: Gently place cutlets in the hot oil. You may need to work in batches depending on the size of your skillet and the number of pieces. Cook for about 2-6 minutes depending on your type of cutlet and turn. Cutlets are ready to turn when the bottom is turning a deep golden brown, and you can see the color of the cutlet beginning to change from the lower half. Do not burn.
Step 6: Use tongs to turn cutlets when ready. Cook the other side until a deep golden brown. Remove from oil and transfer to a plate lined with a paper towel. Serve right away.
Step 7: If BAKING, follow steps 7-9. Drizzle oil onto the parchment. Place cutlet pieces on the parchment and then drizzle with oil. Alternatively, you can spray them with oil if you have an oil mister.
Step 8: Bake for about 10 minutes and then turn cutlets and bake the other side. The length of time depends on the thickness of your cutlet, so be watchful. Bake on the the other side for about 10 minutes. Your cutlet is done when it reaches a golden color and feels done to the touch.
Step 9: Remove from the oven and transfer to a serving dish. Eat while hot out of the oven.
Enjoy with your favorite dipping sauce!
To store: Make the dry mix ahead of time and store in an airtight container in the refrigerator for up to a week. This recipe creates excellent left-overs. Our daughter loves to take them in her lunch.
The nutrition information provided below is for the coating only.
- Serving Size: 25g
- Calories: 110
- Sugar: 0g
- Sodium: 470 mg
- Fat: 2.5g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5g
- Trans Fat: 0 g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Gluten Free Chicken Fish Coating