I just visited my mom’s house over the weekend, and she made the most awesome breaded chicken for a dinner she was having at her place with some of her friends. As great as it was, it also had a ton of carbs and fat and was, of course, not gluten free. Here is my version with a lot less fat, a lot less carbs, gluten free (no casein either) and guilt free! Have a wonderful Monday!
Gluten Free, Low Carb Breaded Chicken
- 2 large boneless, skinless chicken breasts, cut into halves
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 ½ -2 teaspoons salt, divided
- ½ teaspoons freshly ground black pepper, divided
- 1-1 ½teaspoons garlic powder, divided
- 1/2 teaspoon thyme
- 1 teaspoon parsley
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 large egg
- 1/4 cup olive oil
Using about 1/4-1/2 teaspoons each of salt, pepper and garlic, season chicken breast halves on both sides. Whisk the egg in a shallow bowl and season it about 1/4 teaspoon of salt, pepper and garlic. In another shallow bowl, put the almond flour, coconut flour, thyme, rosemary, parsley, basil, red pepper flakes (if using), and another 1/4-1/2 teaspoon each of salt, pepper and garlic. Mix flour and seasonings well.
In a skillet, heat oil over medium-high heat. Dip both sides of the chicken breast in the whisked egg and then in the flour and coat completely. Saute breast pieces until golden brown on each side and cooked through, about 6-7 minutes total. Enjoy!
Co-founder, Mandala Integrative Medicine