Jul 6 2013

Gluten Free Crispy Chicken Strips

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I am in LOVE LOVE LOVE with my Gluten Free Panko Breadcrumbs!

Whether you’re 5 or 75, you will LOVE these crispy, crunchy super moist chicken strips! They are perfect for lunch, dinner, snacks, on the go or because it’s Wednesday!

LOOK at that coating on them!

I mean seriously, don’t they just SCREAM crunch?!

When I bit into my first one (of about 472 strips) the chicken was so moist and tender. It was positively perfect! I just left these with a simple salt and pepper but you could go 9 million ways on seasonings. I can’t wait to make these BBQ style!

I NEED these in my life like right now…

so with that, I’m off to the kitchen to make sa’mo for me 🙂

Gluten Free Crispy Chicken Strips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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Author: The Kitchen Whisperer

Ingredients

2 1/2 cups Gluten Free Panko , divided
1/4 cup grated Parmesan
4 skinless, boneless chicken breasts, cut into 1/2” thick strips
2 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4–1/2 cup Olive oil

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Instructions

In a food processor grind 3/4 cup of the Panko until it’s a powder. Place ground panko, salt, and pepper in a shallow bowl and gently mix.
Beat eggs in a second shallow bowl.
Combine remaining panko and parmesan in a third shallow bowl.
Set up an assembly line and dredge the chicken in the ground panko, shaking off any excess.
Transfer to the beaten egg and turn to coat. You want the panko flour to be covered in eggs. Allow the excess to drip back into the bowl.
Place the chicken in the panko parmesan mixture and coat evenly. Press to adhere. Heat 1/4 cup oil in a large heavy skillet or a cast-iron skillet over medium-high heat (350-375F)
Working in batches, cook the chicken until golden brown ~4-6 minutes. Do NOT crowd the pan! Make sure to keep an eye out for the temperature.
Flip and cook until golden brown. ~4 minutes. Transfer to the cooling rack on the pan. Add more oil if needed and repeat until all the chicken is cooked. Serve with your favorite dipping sauce

Make it a meal!

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24 responses

GFLT

August 11, 2024

These are the best gluten free chicken strips I’ve ever had.
The only thing I changed was the oil. I used avocado oil.
I did have to use a second pan because the little pieces of coating that fall off when cooking were getting burnt and I did not want that in contact with the second batch of chicken strips.

Reply
1. Lori
  
  August 11, 2024
  
  So happy you loved them. Oh great swap with the avocado oil!
  
  Best Kitchen Wishes!
  
  Reply
Lori

March 28, 2024

How come when I made this all the breading stuck to my skillet? 😩

Reply
1. Lori
  
  March 28, 2024
  
  Hi Lori (great name and spelling by the way)
  
  A few factors – how hot your oil was, overcrowding the pan, not pressing the breading onto the chicken and so forth. The oil needs to be between 350-375F before you add the chicken. And next, do not crowd the pan. Also, you should only ever need to flip these once (unless you’re deep frying then there’s no need to flip).
  
  Best Kitchen Wishes!
  
  Reply

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