15-Minute Crispy Chicken (Gluten-Free, Dairy-Free)
This 15-Minute Crispy Chicken is a gluten-free, staple menu item you’ll want to keep in the rotation forever. It's so easy, versatile, nutritious and delicious!
Ingredients
- 3 large organic chicken breasts, trimmed, tenderized, and sliced in halves
- 1.5 cups Simple Mills crackers (or your favorite gluten-free or almond flour crackers)
- 2 tablespoons ground flaxseed
- 1 teaspoon dried rosemary
- 1/4 teaspoon pink salt
- 1 pasture-raised egg
- 3 tablespoons avocado or coconut oil
Instructions
- In a food processor or blender, add crackers, flaxseed and spices. Pulse until it reaches a flour-like consistency. Pour mixture in a deep dish bowl.Note: if you don’t have a food processor or blender, just throw the crackers in a Ziplock or Stasher bag and use the opposite side of a meat tenderizer (or bottom of a flat glass) to smash the crackers until you get a ground flour-type consistency.
- In a separate deep-dish bowl, whisk one egg.
- Once chicken has been trimmed + tenderized (each piece pounded down to the same thickness), create your assembly line of chicken, egg, and cracker breading. Using tongs or a fork, dip chicken in egg wash, making sure to cover the entire breast, then let excess egg drip off before transferring to breading mixture. Cover entire breast in cracker mixture, then transfer to clean plate.
- Once all chicken has been breaded, heat your large skillet with avocado oil on medium.
- Transfer chicken to skillet and let cook until golden brown on each side, about 4-6 minutes. Feel free to turn down the heat and cover to allow center of chicken to fully cook. Once all golden brown, let cool for a few minutes before serving. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3-4 days.