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Crispy Chicken

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! 👍🏼


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


-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.



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