These crispy gluten-free chicken cutlets are not only easy to make but incredibly versatile and irresistibly good! Pair this tender and juicy chicken with your favorite sides for a satisfying meal!
1cupgluten-free breadcrumbsItalian seasoned or plain
salt and pepper
desired seasonings for breadcrumbse.g. Italian seasoning, garlic powder, and parmesan cheese
oilfor frying
Instructions
Pound out chicken tenders to about ½-inch thickness with tortilla press or meat mallet. Season chicken with salt and pepper on both sides. Set aside.
Gather three shallow bowls. Place cornstarch in one, eggs in another, and both breadcrumbs in the third shallow bowl. Whisk the eggs until smooth. Add any desired seasonings to the breadcrumbs and stir to combine.
For each chicken cutlet: dredge first in cornstarch, shaking off any excess. Then dip in the egg mixture, letting excess drain off. Finally evenly coat the cutlets with the breadcrumb mixture. Set aside on a baking sheet.
Let the cutlets rest 30 minutes before cooking with your desired method.
Pan Fry
Heat enough oil to cover the bottom of a large skillet or cast-iron pan over medium-high heat.
Once hot, place chicken cutlets in a single layer, taking care not to overcrowd the pan.
Pan fry chicken cutlets for several minutes on each side, or until golden brown. Ensure the internal temperature reaches 165°F.
Air Fry
Preheat air fryer to 400°F.
Lightly coat the cutlets with oil or cooking spray. Place cutlets in a single layer in the air fryer basket.
Cook 12-15 minutes, flipping halfway through, or until the internal temperature reaches 165°F. *You may need to cook in batches depending on the size of your air fryer basket.
Bake
Heat oven to 400°F. (Use the convection setting for a crisper texture.)
Place cutlets on a parchment lined baking sheet.
Bake for approximately 15-20 minutes, flipping once halfway through, or until the internal temperature reaches 165°F.