Gluten Free Breaded Chicken Cutlets

Gluten Free Breaded Chicken Cutlets

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.

Spicy chicken cutlet on a plate with limes and dipping sauce

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.

Spicy Chicken Cutlets in cast iron skillet with limes and dipping sauce

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.

Spicy chicken cutlets in pan with limes overhead image

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.

Spicy chicken cutlet piece being dipped in sauce

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.

Gluten Free Breaded Chicken Cutlets in the pan and cut on a plate

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Prep time: Cook time: Yield: 1 pound chicken cutlets


1 pound skinless boneless chicken breasts

1 egg (50 g, weighed out of shell)

1 tablespoon (14 g) extra virgin olive oil

1/4 cup (36 g) basic gum free gluten free flour blend (24 grams white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)

1 to 3 teaspoons milk (any kind, including nondairy)

1 tablespoon gluten free taco seasoning (or your other favorite spice blend, including salt)

2 cups panko style gluten free bread crumbs

Neutral oil, for frying (I used a combination of equal parts canola or grapseed oil and nonhydrogenated vegetable shortening)


  • If your chicken breasts are thick, slice them in half horizontally. Using a meat pounder or the flat side of a meat tenderizer mallet, pound each breast on a flat surface until each piece is a uniform 1/4-inch thick. Set the chicken aside.

  • In a medium-size bowl, place the egg and whisk well. Continue whisking continuously with the whisk in one hand as you slowly pour the olive oil into the bowl with the other. Continue to whisk until the mixture begins to form an emulsion (it will become creamy). Add the gum free flour and whisk until a thick paste forms. Add just enough milk to thin the mixture until it’s thickly pourable. Add 1 tablespoon of the taco seasoning and whisk to combine well. Add the chicken pieces to the bowl, mix to coat, and let sit for at least 15 minutes and up to 1 day, covered tightly, in the refrigerator.

  • Place about 1/4-inch of oil in a heavy-bottom skillet over medium heat until rippling. Place the breadcrumbs on a plate or flat bowl next to the stove, and a large plate, platter, or tray lined with paper towels next to that. Remove the chicken pieces one at a time from the coating mixture, and press each side into the bread crumbs firmly enough for the breadcrumbs to adhere to the meat.

  • Lower the heat to medium-low and place the coated chicken piece in the hot oil. Repeat with only as many chicken pieces as will fit without overlapping in the skillet. Allow the chicken cutlets to pan fry for about 3 minutes or until golden brown on the underside and cooked about half way up the side of the chicken. Carefully flip the chicken pieces and allow to cook on the other side until golden brown underneath and cooked all the way through (at least 165°F in the thickest part of each breast). Remove each chicken cutlet and place on the paper towel-lined plate or tray to drain. Repeat with the remaining chicken and bread crumbs. Serve with spicy mayo and limes, or tomato sauce and cheese, depending on how you spiced the chicken.


Gluten Free Zucchini Muffins | On the Healthy Side

Gluten Free Zucchini Muffins | On the Healthy Side

These tender gluten free zucchini muffins are made with healthy fats and some whole grains, and they’re relatively low sugar. Add chocolate chips, raisins, or chopped nuts.

Baked zucchini muffins in muffin tin

These muffins are healthy-ish

Moist, tender, only lightly sweet and still really flavorful, these gluten free zucchini muffins are healthier than most, but definitely not “diet” muffins. They’re made with a combination of an all purpose gluten free flour blend and whole grain oat flour, and of course tons of zucchini (insert zucchini emoji here why isn’t there one?).

There’s only half a cup of sugar in the whole dozen+ batch of generously-sized muffins. I used to make them with raisins all the time, but I’ve transitioned to using chocolate chips almost exclusively. There aren’t that many mix-ins and for the love of Mike even just a few chocolate chips are so good in muffins.

Zucchini muffin batter in muffin wells

Tips to making these muffins

I’ve also switched to making about 12 muffins from making nearly double that with the same amount of muffin batter. I just love a muffin with a true muffin top, so I now fill those muffin cups all the way to the top.

Filling the wells to the top, you may get 12 muffins or you may get more. It will depend on the size of the wells in your muffin tin.

I’m pretty sure I’m the only one in my family who cares about the beauty of the muffins at all. But a muffin top has a slightly crisp texture around the edges that a muffin without a true top simply doesn’t.

Whole baked zucchini muffins on a tray

Draining the zucchini

The batter mixes up very easily. You do have to squeeze as much water out of the zucchini as possible or you’ll end up with batter that’s way too wet.

A kitchen towel with a flat weave (a tea towel) works fine, but a fine mesh bag works even better. I have a nut milk bag that has dedicated its life to draining my zucchini.

Why drain zucchini in the first place, you ask?

Some recipes are formulated to be made with zucchini that hasn’t been drained of excess moisture, but zucchini vary a ton in their moisture content from one to the next. That makes it very difficult to control for the amount of moisture in your zucchini versus my zucchini. Or even in two of my very own zucchini.

Never attempt to bake with one of those enormous zucchini that you left for a day too long in the garden during the hottest days of the year. If your zucchini has been left to grow for too long, past a certain point of growth it’s just gaining water. 

Even if you’re baking with appropriately-sized zucchini, there is a fair amount of variation in moisture content. By squeezing the water out of your grated zucchini, we’re controlling for that.

A muffin batter that has too much water will expand quickly in the oven. The muffins would look puffy when they’re just baked, but they’d sink in the middle as they cooled and before we know it, you’re commenting on this post that the recipe is terrible. 😳

Two zucchini muffins each on a small white plate

Ingredients and substitutions


These muffins aren’t made with butter, so there’s no need to replace the fat. But if you can’t have dairy, you’ll need to replace the buttermilk.

My favorite way to replace buttermilk is half plain yogurt, half milk. If you can have dairy, you can use dairy ingredients. If not, use nondairy plain yogurt and unsweetened plain nondairy milk, like almond milk.

Coconut oil

The virgin coconut oil that’s called for in this recipe is the jarred kind that’s solid at room temperature. Well, in the middle of the summer in my house, it tends to be kind of a liquid—but you know what I mean.

If you don’t have coconut oil, you can use vegan butter or even unsalted butter in its place. Nearly any fat that is mostly solid at room temperature should work.


There are a lot of eggs in this recipe, so I don’t recommend replacing them with an egg replacer. With this many eggs, you really need a different recipe. So sorry!

Oat flour

I never buy oat flour, but I bake with it all the time by grinding my own oat flour in a blender. If you can’t have oats, although certified gluten free oats are safe on a gluten free diet, try replacing the oat flour in this recipe with quinoa flakes.


Zucchini muffin cut in half on a plate

Zucchini muffins raw in a pan, baked in a pan, cut in half and whole on a trayHealthy Gluten Free Zucchini Muffins

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Prep time: Cook time: Yield: 12 to 14 muffins


3 1/4 cups (about 300 g) grated fresh zucchini

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2/3 cup (80 g) certified gluten free oat flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/2 cup (112 g) virgin coconut oil, melted and cooled

4 eggs (200 g, weighed out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) buttermilk, at room temperature

1 cup (100 g)  raisins, chopped nuts, chocolate chips or another small dried fruit


  • Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and set it aside.

  • Drain the zucchini. Place the grated zucchini in the center of a large clean tea towel (a kitchen towel with a flat weave) or in a fine mesh bag, gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. It should reduce in weight by nearly half. Set the zucchini aside.

  • In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt, and sugar, and whisk to combine well. Add the grated zucchini and mix to combine, breaking up any clumps. Create a well in the center of the dry ingredients and add the coconut oil, eggs, and buttermilk, and mix to combine. The batter will be thick but not stiff. Add the chocolate chips, raisins or chopped nuts, and mix until they are evenly distributed throughout the batter.

  • Fill the prepared wells of the muffin tins about completely full with batter. With wet fingers, smooth the tops of the batter in the wells and place them in the center of the preheated oven. Bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely. If you have any leftover batter, repeat with whatever remains.

  • These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer, and defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.

  • Originally published on the blog in 2014. Sugar changed from brown to granulated; muffin size increased. Photos and video new.


Gluten Free Zucchini Recipes | 10 Favorites

Gluten Free Zucchini Recipes | 10 Favorites

Here are 10 favorite gluten free zucchini recipes, from sweet to savory and back again. Once your garden (or your neighbor’s garden) starts to produce zucchini, it can be pretty relentless straight through the summer. So let’s celebrate the bounty!

Composite image of tortillas, pizza, tots, bread, and muffins made with zucchini

In this recipe collection, you’ll find everything from gluten free zucchini flour tortillas and gluten free zucchini yeast bread to the best gluten free zucchini breads (chocolate chip and double chocolate!) you’ve ever had, zucchini tots, and healthyish gluten free zucchini muffins.

Scroll through, then click on each photo or recipe title to see the full post and recipe. Let that garden grow!

Gluten free zucchini bread being grabbed by fingers

Incredibly moist and tender gluten free zucchini bread, made with tons of summer’s pushiest vegetable. This is your new favorite zucchini recipe!

A spatula taking a square of zucchini parmesan bake from a dish

Make good use of that abundant summer squash in this easy recipe for savory gluten free zucchini parmesan squares. Perfect for a picnic lunch or a snack!

Hand picking up a piece of zucchini pizza

Make the most of summer vegetables and still enjoy that chewy pizza crust with this low carb recipe for zucchini keto pizza.

Made with pureed fresh zucchini in place of water, these soft, flexible gluten free zucchini tortillas are the perfect way to eat your greens.

Just like the best homeamde gluten free flour tortillas—except that they’re green. Zucchini flour tortillas are an excellent way to use up the bounty.

Overhead image of sliced lemon zucchini bread on a plate with lemons

Gluten free lemon zucchini bread takes the classic zucchini loaf to another level with a pop of citrus flavor from lemon juice and zest. A simple lemon glaze brings it all the way to wow!

Loaf of baked zucchini bread in a loaf pan with white paper

This savory gluten free zucchini bread is made with flour, oil, yogurt, eggs, zucchini and cheese. Celebrate summer’s bounty with this simple, delicious recipe!

Hand holding a zucchini tot above a small bowl of ketchup

Low carb, gluten free zucchini tots are the perfect finger food to enjoy without any guilt—and even veggie haters love them. I should know! I live with some of them.

Overhead image of sliced double chocolate zucchini bread on white paper

This moist and fudgy double chocolate gluten free zucchini bread will have you wondering how it’s possible that there are 2 cups of grated vegetables hidden inside!

Overhead image of sliced gluten free zucchini yeast bread on a wooden table

Gluten free zucchini yeast bread is made for sandwiches, and is savory without any added cheese. A true summer gem!

Whole baked zucchini muffins on a tray

These gluten free zucchini muffins are made with whole grains and healthy fats, and relatively low sugar. Add chocolate chips, raisins, or chopped nuts.

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