Ingredients
Scale
- 1 lb boneless chicken breasts, cut into 1–1.5 inch cubes
- Gluten-free flour or cornstarch
- 1 large egg
- 1 tbsp milk or water
- 1 1/2 cups gluten-free panko
- 1/3 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Light spray of oil for cooking
Instructions
- Preheat your oven to 400°F (205°C).
- Pound thick pieces of chicken to an even 1/2 inch thickness for uniform cooking.
- Set up a breading station with gluten-free flour or cornstarch, beaten egg with milk or water, and a mixture of gluten-free panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken piece in flour, then egg, and finally the breadcrumb mixture, pressing to adhere.
- Place on a wire rack over a baking sheet and lightly spray with oil.
- Bake for 12–15 minutes until the internal temperature reaches 165°F (74°C).
- For a cheesy finish, top with a pinch of extra Parmesan or shredded mozzarella and broil for 1–2 minutes until bubbly.
Notes
Use a wire rack over a baking sheet for the best texture. Consider using almond flour for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free