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Homemade Gluten-Free Baked Breaded Chicken photo

Gluten-Free Baked Breaded Chicken

Crispy, oven-baked breaded chicken with a simple honey-Dijon sauce that’s easy and gluten-free.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Equipment

  • Large baking sheet
  • Mixing Bowls
  • shallow bowl or plate for breading
  • Whisk or fork
  • Meat Thermometer
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 2 large chicken breasts cut into four thin filets
  • 1 large egg
  • 2/3 cup gluten-free breadcrumbs or regular breadcrumbs
  • 1/2 cup freshly grated parmesan cheese optional
  • 3 Tbsp gluten-free all-purpose flour or regular flour
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil or avocado oil
  • 3 Tbsp Dijon mustard
  • 2 Tbsp cider vinegar
  • 3 Tbsp honey
  • 1/4 tsp sea salt to taste (for sauce)

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly spray or oil a large baking sheet or casserole dish.
  • Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thin filets to make four pieces total, or use pre-sliced cutlets.
  • Crack the egg into a shallow bowl and whisk until well beaten.
  • On a large plate or shallow bowl, combine the breadcrumbs, parmesan (if using), gluten-free flour, garlic powder, 1/2 tsp sea salt, and black pepper; mix until evenly distributed.
  • Dip one chicken filet into the beaten egg, coating both sides, then press both sides into the breading mixture to fully coat. Place the breaded filet on the prepared baking sheet; repeat with remaining pieces.
  • Drizzle or brush the 1/3 cup oil evenly over the breaded chicken pieces to help them brown in the oven.
  • Bake on the center rack for 12 to 15 minutes, until golden and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part to check doneness.
  • While the chicken bakes, combine the Dijon mustard, cider vinegar, honey, and 1/4 tsp sea salt in a small bowl or blender and mix until smooth to make the honey-Dijon sauce.
  • Serve the baked breaded chicken hot with the honey-Dijon sauce as a drizzle or dipping sauce.

Notes

  • Slice breasts horizontally or pound to 1/2 inch for even cooking.
  • Use regular breadcrumbs and flour if not gluten-free.
  • For grain-free, substitute almond flour and increase parmesan as noted in the original recipe.
  • Optional parmesan adds extra crispness and flavor.