This is hands down the best gluten free breading for chicken! Each of the three steps, of the dry-wet-dry process, are important to make a breading that sticks to the chicken and has the light, crisp coating everyone wants.
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Ingredients
Cornstarch works best as it absorbs moisture from the meat helping the final coating stick. Starches also help with browning and crispness so they work better than any gluten free flour.
- chicken
- cornstarch
- buttermilk - Helps the cornflakes stick to the meat.
- Dijon mustard
- garlic
- gluten free cornflake style cereal
See recipe card for complete ingredient list and exact amounts.
Instructions
I use my food processor to crush the cornflakes. I know many of you like to use plastic bags and a rolling pin so do what works for you. Crushing cereal with a rolling pin can be a fun job for young people wanting to help in the kitchen.
Resting Time - Letting the meat rest for ten minutes after breading allows time for the cornstarch to absorb moisture and form the thick coating.
Instructions for Breading
The rule for breading foods is DRY-WET-DRY. The meat is sort of wet so we always start with something dry.
Bowl 1 - DRY: A dry coating of cornstarch or tapioca starch works better than any flour combination.
Bowl 2 - WET: The liquid can be a combination of eggs, cream, milk or buttermilk. In this recipe I use buttermilk and season it with mustard and garlic.
Bowl 3 - DRY: The final step is the dry breading. For this recipe I use gluten free cornflake cereal, crushed with cornstarch. It can also be gluten free breadcrumbs, chopped or ground nuts, coconut or other crushed cereal.
After cooking transfer the food to a wire rack set on a baking sheet. Anything breaded will steam and become soggy if left covered or sitting on paper towel.
Variations
Meat - Use this breading for any cut of meat such as pork chops, pounded pieces of pork tenderloin, schnitzel, chicken strips or other chicken pieces.
Seasoning - Add spices to the first bowl of dry ingredients to liven up your dish.
Storage
The breaded chicken can be frozen and it is still nice and crispy every time.
Kitchen & Pantry Staples
Every kitchen needs a few tools and for this recipe they’re just the basics every kitchen has, except maybe the cereal. Baking sheets, wire cooling racks and a gluten free cornflake cereal such as Nestle's or Nature's Path.
Top Tip for Gluten Free Breading
Organization and repetition is the key to making recipes feel easy. I always make the whole recipe for cornflake breading, if I don’t use all of it that's one step done for the next time. Make this recipe three times you'll know what dishes you use and the process.
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Gluten Free Breaded Chicken
Ingredients
- 2 lb boneless, skinless chicken (chicken filets are easy to make strips)
- salt and pepper
- oil for frying
BOWL #1 - DRY
- ⅓ cup cornstarch
- salt and pepper
BOWL #2 - WET
- 1 cup buttermilk
- 2 tablespoon Dijon mustard
- 1 garlic clove, minced
BOWL #3 - DRY: Cornflake Breading
- 3 cups gluten free cornflake style cereal
- ⅓ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
SERVING
- 1 lemon, cut in wedges
Instructions
- Set chicken on a plate. Sprinkle both sides with salt and pepper.
- Set 3 shallow bowls next to the chicken for the breading assembly line.
- Place a wire rack on a baking sheet after the bowls for the breaded chicken.
Bowl #1
- Combine cornstarch, salt and pepper.
Bowl #2
- Combine buttermilk, mustard and garlic.
Bowl #3 (Cornflake Breading)
- In a food processor add cornflakes, cornstarch, salt and pepper. Process until breading is finely ground, 20-30 seconds. Transfer to bowl #3.
- In assembly line fashion dredge chicken strips in bowl #1, making sure to cover both sides of each piece doing 2-3 pieces at a time.
- Transfer chicken to bowl #2 turning each piece over to cover completely. Using your hands or tongs, lift each piece out of the bowl and let liquid drip off the chicken back into the bowl. Place on top of breading in bowl #3.
- Turn each piece and press into the breading to help it adhere to the meat using a spoon to help if needed.
- Set breaded chicken on wire rack to rest while you complete the process for all pieces. Let rest at least 10 minutes.
- Chicken can be frozen at this point. Freeze in a single layer. Transfer to another container after frozen if desired.
COOKING
- Heat oil on medium-high heat in a large frying pan. Fry chicken in batches, cooking approximately 3 minutes per side, until golden brown.
- Can be placed in a warm oven until served. Place on wire rack so breading doesn't go soft, do not stack pieces.
SERVING
- Serve with lemon wedges or your favourite dipping sauce.
Notes
Nutrition
More Gluten Free Breaded Recipes
- Cornmeal Breaded calamari.
- Sesame Baked Chicken two ways, compare and find your favourite.
- Breaded Pork Chops.
- For more tips on gluten free breading check out this post, Gluten Free Breading Help.
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