Gluten-Free Mad Good Chicken
Crispy, golden, ridiculously good, gluten-free mad good chicken.
Tip: reheat in the oven the next day with some sauce & fresh mozzarella for the most delicious chicken parm!
Crispy, golden, ridiculously good gluten-free chicken that you’ll want to make in bulk.
This is one of those recipes you’ll be very happy to have in the fridge. The batter creates a light, crispy coating, while Aleia’s Italian gluten-free breadcrumbs bring plenty of flavor without needing a bunch of extra seasoning. It’s perfect for snacking, meal prep, or turning into chicken parmesan.
Servings: Approx. 18 pieces
Ingredients
For the Chicken & Batter
6 boneless, skinless chicken breasts
1 cup King Arthur Gluten-Free Measure for Measure Flour
1 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1¾ cups cold water
For Breading & Frying
1 (13 oz) container Aleia’s Italian Gluten-Free Bread Crumbs
Olive oil, for frying
Sea salt, optional
Instructions
Slice the chicken. Slice each chicken breast thinly. Depending on the size of your breasts, you should be able to get approximately 3 pieces from each breast, for about 18 pieces total.
Make the batter. In a large bowl, combine the gluten-free flour, cornstarch, baking powder, salt, and cold water. Mix well until smooth.
Let the chicken rest in the batter. Place the sliced chicken into the batter, making sure each piece is completely coated. Let it rest in the batter for 5 minutes.
Heat the oil. While the chicken rests, heat approximately ½ inch of olive oil in a large skillet over medium heat. Keep additional olive oil nearby so you can add more to the pan as needed.
Bread the chicken. Place the Aleia’s Italian gluten-free breadcrumbs in a shallow dish. Remove each piece of chicken from the batter, allowing any excess batter to drip off, then coat generously in the breadcrumbs.
Fry. Carefully place the breaded chicken into the hot oil. Fry for approximately 4–5 minutes per side, or until golden brown and the chicken reaches a safe internal temperature.
Drain. Transfer the cooked chicken to a platter lined with paper towels to absorb excess oil.
Finish. Sprinkle with a little sea salt while the chicken is still hot, if desired.
Repeat. Continue with the remaining chicken, adding additional olive oil to the skillet as needed.
Serving Ideas
This chicken is good enough to eat straight from the fridge. Yes, really.
Keep it on hand for easy snacking.
Make gluten-free chicken parmesan.
Slice it over a salad.
Add it to a gluten-free wrap or sandwich.
Serve with pasta and your favorite sauce.
Pair with vegetables and a dipping sauce for an easy meal.
Make a big batch for lunches throughout the week.
Nutrition Per Serving
Calories: Approximately 225
Protein: Approximately 14 g
Carbohydrates: Approximately 27 g
Fat: Approximately 6 g
Fiber: Approximately 1 g
Serving size: 1 piece of chicken, based on approximately 18 pieces per batch.
Meal Prep and Storage
This recipe is made for meal prep. Make a big batch and keep it refrigerated for easy meals and snacks throughout the week.
Store cooled chicken in an airtight container in the refrigerator.
For the best texture, reheat in an air fryer or oven rather than the microwave to bring back some of the crispiness.
The cooked chicken can also be frozen in individual portions and reheated when needed.
