Description
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!