Ingredients
Egg Wash:
1 large egg
1/3 cup milk of choice (unsweetened, dairy or non-dairy)
1 tsp apple cider vinegar
Breading:
1 cup gluten-free flour
1/4 cup brown rice crisp cereal, crushed
1 tsp baking powder
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Sea salt and black pepper to taste
Chicken:
2 lbs boneless skinless chicken breasts, patted dry
Other:
Avocado oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet. For extra crispiness, place a wire rack on top of the sheet.
- In a medium bowl, whisk together the egg, milk, and apple cider vinegar until fully combined.
- In a separate bowl, mix the gluten-free flour, crushed cereal, baking powder, paprika, garlic powder, onion powder, salt, and pepper.
- Lightly toss the chicken in the flour mixture, shaking off excess. Dip each piece in the egg wash, then back into the flour mixture, pressing to coat completely.
- Arrange the chicken on the prepared baking sheet. Drizzle generously with avocado oil.
- Bake for 10–12 minutes, carefully flip the chicken, drizzle with more oil, and bake for another 5–10 minutes, depending on the thickness of your chicken. The coating should be golden and crispy.
- Allow the chicken to rest for a few minutes before serving. Serve with your favorite sides.
Notes
- Make sure each chicken piece is fully coated in the egg and flour mixture for maximum crispiness.
- Baking on a wire rack helps the chicken stay crunchy all around.
- Flip the chicken halfway through baking for even browning.
- Serve immediately for the best texture; leftover chicken can be reheated in a skillet to restore crispiness.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 10 min
- Cook Time: 20 min