Enjoy crispy, delicious Gluten-Free Chicken Cutlets at home with this recipe.
Gluten-free chicken cutlets and tenders have been a staple in my home for decades. I rarely buy frozen ones because they are so quick and easy to prepare. If you’re anything like me, someone in your family probably asks for them at least once a week. After all, how many kids grew up on classics like chicken nuggets and mac and cheese?
Let’s be real, many of us adults crave these comfort foods, too. We just don’t want to admit it. I remember the days of shake-and-bake chicken, although I skip the box mix and make it from scratch these days. Our more sophisticated palates might instead seek out dishes like pasta with Alfredo sauce to go with it.
The best thing about this recipe is that it produces moist, juicy, yet crispy chicken cutlets that pair beautifully with just about any side dish. Gone are the days of dry chicken breasts. So, say goodbye to greasy drive-thru meals and hello to delicious home-cooked dinners that will please even the most finicky eaters in your home.
How to make gluten-free chicken cutlets in an air fryer
You can use this same recipe to make the chicken cutlets in an air fryer or the oven. If using an air fryer, set it to 390˚F or the temperature recommended by your air fryer manufacturer, and preheat it before spraying the basket with cooking oil (preferably olive or avocado oil). Place the breaded cutlets on the basket in a single layer and spray the tops with additional oil. Air-fry the cutlets for five minutes, then flip them and spray the tops with more oil. Cook for an additional five to six minutes (or longer), checking with a meat or poultry thermometer to ensure the internal temperature registers 165°F.
For oven baking, preheat the oven to 400˚F and place the chicken cutlets on a parchment- or foil-lined baking sheet. Spray oil on the tops of the cutlets, ensuring that they are in a single layer and not touching. Bake for 18 minutes, flip, and spray the tops with additional oil. Cook for an additional six to eight minutes, checking with a thermometer to ensure they are cooked through, as mentioned above.
How do I store leftovers?
Once cooled to room temperature, gluten-free chicken cutlets can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze cooled cutlets in a freezer bag or freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator and reheat them in an air fryer, microwave, or oven.
Serving suggestions
The quintessential sidekick to breaded chicken cutlets is macaroni and cheese. If you’re making a gluten-free meal, consider these recipes for Gluten-Free Mac And Cheese With Zucchini Noodles and Carbonara Ramen (which can be made with gluten-free ramen noodles). Other fun side dishes include Stuffed Baked Potatoes, Roasted Sweet Potatoes And Carrots, and easy Cheesy Baked Asparagus.
Ingredients
- 1 pound skinless boneless chicken breasts
- 1/4 cup gluten-free all-purpose flour
- Salt and pepper to taste
- 1 large egg
- 1 tablespoon water
- 3/4 cup gluten-free breadcrumbs
- 1 1/2 teaspoons dried Italian seasoning
- 3/4 teaspoon garlic powder
- for frying Olive oil
- Fresh parsley for garnish
- Lemon wedges for serving, optional
Instructions
- Place chicken breasts between plastic wrap and pound them to about 1/4 inch thickness. If the breasts are thick, slice them in half horizontally for even pieces.
- In a shallow bowl, combine gluten-free flour, salt, and pepper. In a separate bowl, whisk together the egg and water. On a plate, mix gluten-free breadcrumbs with dried Italian seasoning and garlic powder.
- Dunk each chicken piece first into the flour, then into the egg mixture, and finally into the breadcrumb mixture, ensuring a complete and even coat.
- In a skillet, warm a thin layer of olive oil over medium heat. Cook the coated chicken cutlets for 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F.
- Transfer the cutlets to a paper towel-lined plate to drain excess oil. Serve warm, with parsley on top and an optional lemon wedge on the side for squeezing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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