Gluten & Dairy-free Breaded Pan Fried Chicken. What on earth could be better? My mother used to make something similar when I was growing up and this is my Laura Friendly version. Served with a side of Pan Fried Brussel Sprouts and a heap of Quinoa… It’s heaven on a plate.
Over the years, I’ve experimented with different ways of breading chicken. Through trial and error (sometimes a lot of error) I have found gluten-free cereals are a great breading choice. This particular batch of Fried Chicken was made with the cereal I had in my cupboard. Gluten-free Corn Flakes. Perfect! It’s really such a versatile dish and can be seasoned anyway that you like. Try adding rosemary, lavender or a little cayenne powder.
This gem has become My Special Man Friend’s favorite dinner. That’s gotta mean something, right?
Breaded Pan Fried Chicken
by Laura Friendly
Start to Finish: 35 minutes
- Prepare quinoa according to package instructions. (I add 1 tsp of sea salt to the water for extra flavor)
- In a food processor, combine corn flakes, garlic salt, onion powder, pepper and thyme. Blend until the cornflakes are crushed into a meal. Set aside.
- On a clean counter top, place the chicken between two pieces of waxed paper. Pound the chicken with a meat mallet or pan, until it’s about ¼ inch thick.
- Place the GF flour, eggs with water, and cornflake mixture into three separate shallow bowls. Coat both side of the chicken in the flour, shaking off the excess; next, dip chicken into the eggs; finish, by fully coating both sides of the chicken with the cornflake mixture. Set chicken onto a clean plate and continue to bread the remaining tenders. note: do not stack the breaded chicken tenders on top of each other
- Heat a large nonstick skillet to medium high and add olive oil. When the olive oil is hot, using tongs, lay the chicken into the pan. Do not overcrowd the pan.
- Let the chicken cook for 1 to 2 minutes, until browned, then turn to the other side. Continue to cook for an additional 1 to 2 minutes. Continue to turn the chicken, cooking for an additional minute per side, until cooked through. The chicken is done when the juices run clear, when pierced with a fork.
- Transfer the pan fried chicken to a paper towel lined plate and continue to cook the remaining tenders.
Pan Fried Brussel Sprouts
by Laura Friendly
Start to Finish: 20 minutes
- In a large bowl, toss brussel sprouts with olive oil, garlic salt and pepper.
- In a non-stick saute pan, over medium heat add sprouts, cut sides down. Drizzle with wine and lemon juice, cover and steam for about 5 minutes, or until sprouts are slightly tender.
- Remove the lid, and increase the heat to medium-high & fry until the sprouts begin to lightly brown. Flip over and brown the other side. Season with additional garlic salt & pepper, remove from heat and serve.