Gluten Free Seasoned Bread Crumbs – Crispy Coating
This gluten free crispy coating would make Colonel Sanders jealous! We use gluten free Seasoned Breadcrumbs at home at least once a week, trading off chicken, fish or cauliflower. The recipe started as an adaptation of Nan’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!
Replace the Parmesan cheese with vegan Parmesan cheese. Click here for a recipe. Be sure to use nutritional yeast instead of de-bittered brewers yeast to keep the recipe gluten free and tasting delicious. 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.) It also helps if you lightly steam hard vegetables such as cauliflower slices before you coat and cook them.
Make Your Own Gluten Free Breadcrumbs
To add a crunchy bite to all of our favorite meals that require a crispy coating or topping, we use our own homemade Gluten Free Breadcrumbs. We often make them panko-style, but sometimes we whiz them in a spice grinder for a finer crumb. We’ll use any of our bread recipes to make breadcrumbs, but our Family Favorite bread is usually on hand. For our Gluten Free Panko-Style Breadcrumb recipe, visit our Coatings Page and click on the recipe link.
Please let us know how your gluten free Seasoned Bread Crumbs turned out! Did you love the crispy coating? We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. 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 replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. 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
Photos by DuPree Productions; Recipe upated 4.20
Gluten Free Fish SticksPrint
Flour Farm’s gluten free Seasoned Breadcrumbs make a light and flavorful crispy coating. Choose your main event: veggie, fish, meat or poultry. Bake or Fry. This recipe is easily adaptable to suit any family favorite request.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need to make a substitution? Click here for options.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 36g (1.3 oz) Flour Farm Organic Gluten Free Flour Blend (1/3 C spoon & level)
- 45g (1.6 oz) Gluten Free Panko or Breadcrumbs (2/3 C) – click on the link to make your own ahead of time
- 2–3 T Parmesan or Pecorino Romano Cheese, shredded or grated, start with 2 T and use up to 3 T
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Ground Black Pepper (.5g)
- 1/4 tsp Cayenne Pepper (.5g)
- 1 tsp Italian Seasoning (.75g) OR your favorite seasoning to taste (poultry, seafood, Borsari)
- Optional: 1 T Fresh Parsley, finely chopped
- 1 Large Pasture Raised Egg (50g)
- or Vegan Mayo
- 1 lb (16 oz or 454g) Cutlets of Your Choice, sliced thin (ex: Tofu, Cauliflower-Lightly Steamed, Portobello Mushroom, Chicken, Fish, Pork or Beef Steak)
- Oil for Pan Frying (high heat) or Drizzle for Baking – we use Avocado Oil, which works for both
Equipment: Digital Scale (preferred), Baking Sheet or Large Skillet, Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula or Tongs, Instant Read Digital Thermometer (optional), Paper Towels, Unbleached Parchment, Serving Dishes
Before You Dive In- Prep: Please Read!
- Heat on medium-high 1/4 inch of oil in a large skillet OR Preheat the oven to 400 degrees Fahrenheit (204 C)
- Slice cutlets (or whatever food you choose to coat) into desired thickness, shape and number of pieces. Rinse and pat dry
- Grate/shred cheese
- Lightly steam veggie slices such as cauliflower
- If baking, move oven rack to center
- If baking, preheat oven to 375 degrees Fahrenheit (190 C)
- If baking, place a sheet of unbleached parchment on a baking sheet
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/thickness 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 10-15 minutes and then turn cutlets and bake the other side. The length of time depends on the type/thickness of your cutlet, so be watchful. Bake on the the other side for about 10-15 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.
To store: Make the dry mix ahead of time and store in an airtight container in the refrigerator for up to 2 weeks. This recipe creates excellent left-overs. Our daughter loves to take them in her lunch.
The nutrition information provided below is for the recipe as written using our GF Panko Style Breadcrumbs and is for the dry coating only. The entire batch will cover one lb (454g) of sliced meat, fish, poultry or vegetables. This means that one batch will coat 6 thin cutlets or fish pieces that are cut 1″ (2.5 cm) thick and 2″ (5 cm) long.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: coatings
- Method: frying
- Cuisine: American
- Serving Size: 14g
- Calories: 50
- Sugar: 0g
- Sodium: 250 mg
- Fat: 1.5g
- Saturated Fat: .5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 4 mg
Keywords: Gluten Free Seasoned Breadcrumbs Crispy Coating
For more delicious, gluten free recipe by Flour Farm, click on this link!