The perfect pan fried gluten free breaded chicken cutlets can be made spicy with taco seasoning or into chicken Parmesan with Italian seasoning—with a mess-free breading method.
The best mess-free breading method
The method I had always used for breading chicken was to coat the protein in dry-wet-dry ingredients in stages. Three shallow dishes right next to the stove. Dip it in flour with some salt and spices, dip it in egg, then dip it in breadcrumbs.
Then I learned from Nagi at Recipe Tin Eats to make a batter of eggs, flour, and mayonnaise for coating the chicken all at once. Dip the chicken pieces in bread crumbs, and fry or bake. For baking directions using that sort of mixture, see our recipe for gluten free sesame chicken.
Make this dish in stages
To make these gluten free breaded chicken cutlets, we’ve used a version of Nagi’s egg and flour mixture, but whisked in oil in place of mayonnaise. Mayonnaise makes for deliciously moist chicken, but I’ve found that the weakly emulsified olive oil and egg combination suits this savory dish a bit better.
It also allows the spice mixture to shine through more brightly. For maximum flavor and cooking flexibility, let the chicken sit in the batter in the refrigerator for up to a day until you’re ready to fry it.
Shallow-fried chicken cutlets retain moisture way more than baked chicken, so they even taste great cold the next day. They will lose moisture in the refrigerator, like anything else, after the first day or so. But making it early in the day, and then serving it cold over a salad is a very good idea.
Add a spicy mayonnaise for dipping
I love adding a few drops of sriracha sauce to mayonnaise for a quick spicy mayonnaise. But it can be hard to find reliably gluten free sriracha sauce.
If you do have a gluten free sriracha that you love, go with it. But if you’re out of sriracha but would like a spicy dip, I have a few ideas.
In the photo below, I added more of our gluten free taco seasoning to mayonnaise or a mixture of half buttermilk, half sour cream. Just whisk, and enjoy.
You can also add taco seasoning or even just chipotle chili powder to our homemade gluten free ranch dressing. Or just add seasonings to half buttermilk, half sour cream.
Ingredients and substitutions
Oh, the humble egg. It’s not impossible to replace here, but I don’t have any experience replacing it in this sort of coating. I have an idea, though.
We’re using a combination of egg and oil, whipped into a mini-emulsion as the base here. I think you could try a vegan mayonnaise in place of both the egg and the olive oil.
The chicken coating recipe calls for extra virgin olive oil because it’s a flavorful oil. I recommend using it as is, but its function can be replaced with a neutral oil like canola.
The frying oil should be a neutral oil with a high smoke point. My favorite combination of oils for both shallow pan frying like we’re doing here and deep frying like with our donut holes is half canola or grapeseed oil and half nonhydrogenated vegetable shortening. It fries clean, holds a steady temperature, and doesn’t smoke easily.
I tend to use three spice blends regularly with the everyday gluten free chicken recipes I make: our gluten free taco seasoning, herbs de Provence, or the powdered vegetable bouillon from our gluten free ramen recipe. Any of them would be excellent in this recipe—but be sure to add at least 1 teaspoon of kosher salt to the herbs to Provence.
If you love Italian seasoning, use that! Again, just be sure to add salt, or your chicken will be much less flavorful. You can even use cutlets made with this method using Italian seasoning into gluten free chicken Parmesan.