At least once a week, I make fried chicken cutlets for my family. My mother always did, too; it’s an easy weeknight meal to pull off relatively quickly, and the kids don’t balk and complain that I’m feeding them chicken (again) since it’s more of a treat being that I fry them to a deep golden brown. Truth be told, I have an awesome Breville counter-top oven with built-in air fryer that I really love, but it’s just not the same as frying them in oil on the stove. I’ve tried baking them in the oven and the kids can tell the difference right away. So why mess with a sure thing? All the health food bloggers out there are sure to disagree, but fried cutlets once a week aren’t going to kill you!
Coconut-battered shrimp or chicken strips are a favorite appetizer to order when we dine out. Unfortunately, when you’re gluten free due to celiac disease, it’s not easy to indulge in for two reasons: 1). the breading almost always contains flour and 2). the frying oil has been contaminated with other items that contain flour or breading. I shy away from frozen food because it usually contains way more salt that I like to consume, so what’s a gluten free girl to do to get her coconut fried fix? Create the perfect recipe to enjoy at home and share with my readers and followers! I like to dip these babies in my homemade honey mustard dipping sauce, which I’ve included the recipe for at the end of this post. You can thank me later because it’s THAT good! (We love to dunk crispy, oven-baked potato wedges in it, too.)
A side note about the chicken we prefer… after trying many brands of chicken on the market, we prefer Bell & Evans, hands down. It’s so fresh, always moist and juicy, and never rubbery. Get the recipe for my Bell & Evans Spatchcocked Roasted Chicken here!
- This recipe will work for both chicken cutlets, chicken tenders or even shrimp.
- I prefer to use unsweetened coconut flakes. The shredded coconut that is sold in the baking section of most stores is too sweet and sugary and can overpowering the breading. In addition, it burns much faster in hot oil.
- Use canola or peanut oil to fry. I always shallow fry my cutlets. No need to deep fry them and add more fat!
- In addition to being gluten free, this breading recipe is also grain free, so if you’re watching your carbs, this will hit the mark for a weekly dinner treat!
Gluten Free, Grain Free Coconut Crusted Chicken
- 1/3 cup garbanzo bean flour
- 1/3 cup finely ground almond flour
- 1/3 cup plus 2 Tbsp. unsweetened shredded coconut
- About 6 turns of freshly ground white pepper (black pepper is fine too)
- 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Canola oil for frying
- 2 eggs, fork-beaten
- 1 package Bell & Evans boneless, skinless chicken breasts, trimmed and cut down into thin cutlets (you can also pound them with a meat mallet if you prefer)
- Honey Mustard dipping sauce, optional
- Step 1 Trim down all of the chicken. If using shrimp, pat very dry with paper towels.
- Step 2 In a medium bowl, combine all of the dry ingredients
- Step 3 whisk together.
- Step 4 In a shallow bowl, beat the eggs with one Tbsp. water for the egg wash.
- Step 5 Heat the oil to 350 degrees in a large, non-stick frying pan.
- Step 6 Dip each cutlet in the egg wash, allowing the excess to drain off. Then dredge in the breading on both sides.
- Step 7 Fry to a deep golden brown, being careful not to overcrowd the pan. Drain the cutlets on a paper towel lined dish to soak up an excess oil.
- Step 8 Serve immediately with honey mustard on the side.
To make the Honey Mustard dipping sauce:
In a small bowl, combine 1/2 cup Hellman’s mayonnaise, 2 Tbsp. yellow mustard, 2 Tbsp. Dijon mustard, a squeeze of fresh lemon juice and 2-3 Tbsp. runny honey, like clover or acacia (if you like it sweeter, add a touch more honey). Season with a pinch of sea salt and a touch of white pepper. Whisk very well and store in the refrigerator for at least a few hours or overnight.