Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The most insanely delicious, never know it’s gluten free, absolutely addicting crispy fried chicken! Plus, an extra tasty Greek yogurt-based honey mustard sauce for dipping (but, of course, you can serve these up with any dip you love).
This fried chicken is made gluten free using brown rice flour, corn starch, and gluten free panko bread crumbs. This chicken is so good you would truly never be able to tell it’s made with gluten free ingredients. One of my favorite allergy-friendly recipes I’ve made to date!! It also happens to be nut free and soy free!
I love the honey mustard served alongside this chicken so much. I personally hate mayonnaise, so I wanted to make a creamy and tangy honey mustard sauce made with just Greek yogurt. This one absolutely nailed it, no mayo needed. It’s such a good healthy sauce to go with this chicken, or any other recipe you may be whipping up!
This fried chicken is juicy and tender on the inside, while being crispy and crunchy on the outside. It’s made with just a handful of really simple ingredients, too!
1/4 tsp: black pepper, paprika, garlic, and onion powder
1 + 1/4 cup buttermilk
2 cups gluten free panko style bread crumbs
Quick, straight-forward, and so impressive. Such a perfect recipe for game days, Summer gatherings, or a fun family dinner.
I am SO excited to hear what you guys think of this gluten free fried chicken!! Be sure to let me know if you give this one a try by leaving a rating and review below! Enjoy! xo
Gluten free crispy fried chicken with a healthy honey mustard sauce!
Ingredients
Scale
For the chicken
Oil for frying (I used a high heat olive oil)
1.5 lbs chicken breast cutlets
1 cup brown rice flour
1/2 cup corn starch
3/4 tsp baking powder
1/2 tsp sea salt
1/4 tsp: black pepper, paprika, garlic, and onion powder
1 + 1/4 cup buttermilk
2 cups gluten free panko style bread crumbs
For the Honey Mustard Sauce:
1/2 cup plain Greek yogurt
1/2 cup grainy dijon mustard
1/4 cup honey
Cayenne powder, to taste
Instructions
Cut cutlets into 2-3 pieces (I like to make these pieces more irregular/not perfectly uniform, but still similar in size for even cooking). Set aside. Line a large baking sheet with parchment paper.
In one shallow bowl, mix brown rice flour, corn starch, and seasonings. Stir in buttermilk (batter will be thick).
In another shallow bowl, add your bread crumbs.
Dip each piece of chicken into the wet batter, let some excess drip off, then coat it in the breadcrumbs. Set aside on your lined baking pan.
Heat about 1/2” of oil in a pan until 350°F reached (oil should be glossy and very hot).
Drop in 2-3 pieces of chicken at a time carefully. Cook for 4-5 minutes, then flip. Cook until chicken reaches 165F internal temp. If browning too quickly, reduce heat a bit.
Repeat with all chicken. Meanwhile, whisk together sauce ingredients. Serve and enjoy!
Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!
