Panko Chicken is quick to throw together and I normally have everything I need on hand. Since we have been cutting back on the gluten in our diet, I had to modify our old version and discovered I like the Gluten-Free Panko Chicken version better!
Trim the fat off your chicken breasts and throw one into a plastic bag or between 2 layers of cling wrap. Using a rolling pin or the smooth side of a meat mallet, flatten it to about 1/2 to 3/4 an inch thick. Repeat with each breast and then cut them into serving-sized pieces. Remember a serving of meat is about the size of your palm!
Get out 3 bowls for your breading station. In the first one, combine 1/2 cup rice flour, your Chex crumbs, salt, garlic powder, Lawry's seasoning salt (we normally use Mrs. Dash original blend when my father-in-law will be eating with us), cayenne pepper, and onion powder. In another, beat the eggs & milk until smooth. In the last bowl, put the other 1/2 cup rice flour with a dash of salt and pepper.
Preheat your favorite oil in a large skillet. I prefer peanut oil for this, but any oil that tolerates high heat will work. Heat the oil to medium-high heat and bread your chicken. Dredge in the flour mixture, egg mixture, and then the Chex mixture. Make sure each piece is well cover and put into your hot oil.
Fry until each piece is cooked through and golden brown. If your breading is done first (flattening them helps ensure the cooking time for breading and breasts is the same), you can place them on wire racks in the oven at 350 for about 5-7 minutes. Allow to rest 3-4 minutes before serving. Wire racks (like a baking rack) work great for resting because they allow any excess oil to drain off.
Gluten-Free Panko Chicken
- 3 Chicken breasts
- 3/4 – 1 cup Cooking oil
- 1 cup (divided gluten-free Flour)
- 2/3 cup gluten-free Rice Chex (crushed into panko-sized pieces)
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/4 tsp Seasoning salt (Lawry's)
- 1/8 tsp Cayenne pepper
- 1/8 tsp Onion powder
- 1 large Egg (beaten)
- 3 Tbsp Milk
- Pinch Salt & Pepper
- Place chicken breasts, one at a time, into a plastic bag. Flatten using a rolling pin or meat hammer until they are uniformly 1/2 – 3/4 inch thick. Repeat until each breast is pounded out.
- Cut breasts into palm-sized pieces.
- Mix together 1/2 cup GF flour, rice chex, salt, garlic powder, seasoning salt, cayenne, and onion powder. Set aside.
- In separate bowl, mix egg and milk.
- In another bowl, place 1/2 cup flour with a few shakes of salt and pepper. Mix well.
- Using a fork, dunk each piece of chicken first in the flour, then into the egg wash, and finally coat with the chex mixture. Make sure in each step the breast is coated completely.
- Fry over medium to medium high heat in preheated oil until golden brown on both sides and inside is no longer pink, approximately 6-7 minutes depending on your stove.
- Remove from oil and let sit for 3-4 minutes on a wire rack before serving.
Need more chicken recipe ideas?
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