Gluten Free Breading for Chicken and Fish
 
 
This Gluten Free Breading for Chicken and Fish is easy to make and adds great taste and texture to your meat while keeping it moist and juicy.
Author:
Serves: 3-4
Ingredients
  • 1/2 cup finely crushed gluten free unsweetened cornflakes or crispy rice cereal
  • 1/2 cup Only Oats oat bran
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 2 tablespoons water
For Chicken Nuggets:
  • 2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1 cup buttermilk
  • 1/2 teaspoon hot sauce (optional)
For Breaded Fish
  • 4 fish fillets, like tilapia
  • 1 cup milk
Instructions
  1. In a shallow bowl, whisk together the crushed cereal, oat bran, paprika, Italian seasoning, onion powder, salt, garlic powder, and black pepper. Set aside.
  2. In another shallow bowl, whisk together the egg and water.
For Chicken Nuggets:
  1. Soak the chicken pieces in the buttermilk and hot sauce for at least 1 hour. Drain.
  2. Preheat the oven to 400 degrees F.
  3. Coat the chicken pieces, one at a time, in the breading mixture, then in the egg mixture, and once again in the breading mixture. This gives the meat a nice thick coating. Place chicken on parchment lined baking sheet. Repeat until all the chicken has been coated.
  4. Bake in preheated oven for 15 minutes. Flip the chicken nuggets and bake for an additional 10 minutes. Serve hot with your favourite dipping sauce.
For Breaded Fish:
  1. Soak the fish in the milk for 1 hour. This helps remove the "fishy taste" some fish has. Drain.
  2. Preheat the oven to 425 degrees F.
  3. Coat the fish fillets, one at a time, in the breading mixture, then in the egg mixture, and once again in the breading mixture. This gives the meat a nice thick coating. Place fish on parchment lined baking sheet. Repeat until all the fish has been coated.
  4. Bake in preheated oven for 15-20 minutes, flipping once, depending on the thickness of your fillets.
Notes
Reserve the remaining crumbs at the bottom of a cereal or cracker box in a zipper seal bag. Over time, you will have enough crumbs that you will not need to crush up cereal that you would rather eat with a spoon.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2014/05/gluten-free-breading-chicken-fish.html