⏱ Prep time: 15 min
🔥 Cook time: 10 min
🍗 Portions: 2 to 3 servings
🌾 Gluten-free
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Crispy gluten-free breaded chicken with a golden, crunchy coating and juicy, tender inside. Made with a blend of Cannelle all-purpose flour, white rice flour, and tapioca starch, this recipe creates a light, airy, and ultra-crispy breading. Perfect for homemade nuggets, fried chicken, or even a gluten-free wrap.
INGREDIENTS
Dry ingredients
100g Cannelle gluten-free all-purpose flour
50g white rice flour (or all-purpose flour)
60g Cannelle tapioca starch
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Wet ingredients
1 egg
2 chicken breasts (or boneless chicken thighs)
Cooking oil
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PREPARATION
1. Prepare the chicken
Cut the chicken into uniform pieces or strips.
2. Mix the dry ingredients
In a bowl, mix the Cannelle gluten-free flour, white rice flour, tapioca starch, paprika, garlic powder, salt, and pepper.
3. Prepare the egg
In another bowl, whisk the egg.
4. Coat the chicken
Dip each piece of chicken in the egg, then in the dry mixture, pressing lightly to coat well.
5. Let rest
Place the coated pieces on a plate and let rest for about 5 minutes.
6. Heat the oil
Heat a pan with about 1 cm of oil over medium heat.
7. Cook the chicken
Cook the chicken for about 3 to 4 minutes on each side until golden and crispy.
8. Drain
Place on paper towels to remove excess oil.
9. Serve
Serve hot with a sauce of your choice (honey-mustard, BBQ, or spicy sauce).
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CANNELLE TIP
– Add 1 to 2 tablespoons of water to the dry mixture to create small lumps for an even crispier breading
– Do not cook on too high heat to prevent the outside from burning before the inside is cooked
– Let the breading rest before cooking so it adheres better to the chicken
– For an even crispier version, double coat (egg → mixture → egg → mixture)