This gluten-free CRISPY CHICKEN comes together in under 30 minutes, and is packed with flavor! We have it at least once a week because it’s that delicious. Make sure to save this recipe, can’t wait for you to try it!
SIDE NOTE: Elevate this dish by serving over a bed of Palmini Hearts of Palm Pasta and top with an arugula salad. 😋
Use code JAYME20 for 20% off your first Palmini order at www.eatpalmini.com! 👍🏼
INGREDIENTS
4 thin cut chicken breasts
1 cup tapioca flour
1/2 tsp sea salt
1/2 tsp fresh black pepper
2 eggs, beaten
1 cup gluten-free breadcrumbs
3 Tbsp parmesan, freshly grated
1 tsp Italian seasoning
1 Tbsp lemon zest
3 Tbsp extra virgin olive oil
Lemon juice, for topping
HOW TO MAKE
-Form an assembly line for breading. In one bowl, combine tapioca flour, salt, and pepper. Stir to incorporate.
-In a second bowl, add the eggs.
-In a third bowl, combine breadcrumbs, parmesan, Italian seasoning, and lemon zest. Stir to incorporate.
-Heat extra virgin olive oil in a deep skillet over medium heat.
-Pat chicken dry with paper towels.
-Lightly salt and pepper each chicken breast.
-Working with one chicken breast at a time, place it in the tapioca flour and fully coat.
-Shake any excess off, and dip it in the eggs.
-Shake any excess off, and dredge it in the breadcrumbs.
-Shake any excess off, and set aside.
-Once all 4 chicken breasts are breaded, gently place in skillet.
-Cook for 3 mins each side.
-Squeeze lemon juice over the top.
-Enjoy!