Saturday, September 15, 2012

Gluten Free Chicken Parmesan

I was catering a wedding that had a request for a Gluten Free option of the main course which was my famously addictive Chicken Parmesan. Naturally, without hesitation, I said "Of Course!!".

Having never used many gluten free alternatives, aside from the occasional corn pasta or quinoa substitution (plus my naturally low to little gluten lifestyle), I was more than exctied to take on the adventure -- An adventure that showed me some of the amazing benefits of Gluten Free products that otherwise I may never had discovered!

In fact things I learned just in this simple recipe of mine:
  1. Corn Flake Crumbs are amazing! They stay crisp, give an amazing cruncg, and are as easy to use as any other bread crumb... but the golden color just gives foods an added kick!
  2. Rice Pasta is DELICIOUS! In the past I have had some epic adventures with GF pastas... once I even over cooked it to the point it became sand... yes sand. But this pasta was perfect, al denti, and easy to cook! Hallelujah!

So here it is. This recipe is hardly altered from my "Aimee's Addictive Chicken Parm" recipe -- one that has many coming up for thirds -- and is super simple to make! I hope you give it a try!

Gluten Free Chicken Parmesan
What You Need:
4 Boneless Chicken Breasts
2 Eggs
2 tbsp Water
1 tsp Garlic Powder
1 tsp Italian Seasoning
1/4 tsp Black Pepper
1/2 tsp Salt + 1/2 tsp Salt
1 1/2 cups Corn Flake Crumbs
Oil for Frying

To start, beat your eggs with 1/2 tsp salt, 1 tsp garlic powder, and water. Pour into a bowl for dipping. In another bowl, combine the corn flake crumbs with the italian seasoning, remaining salt, and black pepper. Next, trim your chicken breasts to remove any fat. For a quicker cooking method you can also butterfly the breasts for thin, easy to fry, extra crunchy chicken!

In a large skillet (or yes you can just deep fry these completely) heat your oil.

Run your chicken breasts through the egg wash, then pat the corn flake crumb mixture onto them, covering the entire breast in breading. For an added crunch, repeat this step to re-run the chicken though the egg wash and bread again.

Now it's time to fry up you goodness! If you are pan frying be sure to turn after about 8-10 minutes (checking to see if it is golden brown first before flipping). Deep fryers are much simpler, and jsut require close attention to prevent burning.

When done you can serve right out of the pan from frying, or what I like to do is bake at 300 degree with my favotire red sauce, mozarella cheese, and a pinch more of the delicious shredded parmesan. I then let this cook for 30-45 minutes. This really drains some oil out of the meat, all the while keeping it moist and tender!

Serve with your favorite pasta! For this recipe, that Rice Pasta reall ydid the trick. I tossed it with a small bit of fresh basil and Olive oil, then the chicken and more sauce.

Thank you so much for stopping by! Have a delicious day!


  1. oh my- YUM! Do the corn flake crumbs have soy in them? I can't do soy (even worse for me than wheat) so am on the hunt...

    1. Well Tami, I looked on the ingredients and they really are just ground up cork flakes so: milled corn, sugar, salt, and caramel coloring! The company is the "Soynut butter" something or another but I didn't see and disclamier saying does or may contain soy... So I'n thinking not!!!


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