Breaded Chicken strips gluten free dairy free egg free


1lb chicken cutlets or chicken tenders (cutlets will need to be cut in half)

2 cup Gluten free panko ( I love Aleia's Love of artisan food)

2 cups gluten free baking flour

2 cup unsweetened almond milk

1 tsp Calm The F Down -  Adaptogenic Herb Compound

Lots of extra virgin olive oil

Pinch of sea salt (optional)

Coat a large saute' pan with a very heavy layer of olive oil.  Heat on medium high heat for approximately 5 minutes. You want it hot so the chicken will crisp up, but not too hot the chicken burns.

While the pan is heating - In a medium size bowl, soak the tenders in almond milk. In a shallow bowl, sift flour, panko and herb compound together. 

Once the pan is ready, dredge each tender through the panko mixture making sure to coat both sides. I can typically get 4 or 5 tenders in a pan so you may have a few batches depending on how many tenders you have. Cook them on one side for 3-4 minutes.  Turn over and cook on the other side for 3-4 minutes. Use an instant read thermometer to make sure chicken has reached 165 degrees.  Do this in batches until all the chicken is cooked. You may need to add more oil to the pan after each batch. You may also need to lower the heat to medium as you cook.

Place cooked tenders into a colander or on a baking sheet with wire rack so any remaining oil can drain. This will keep them crispy. Feel free to add a pinch of salt to them while they cool.  

Serve immediately!

Suggestions: This pairs well with simple salad of arugula, pecorino and olive oil. Like the Italians do! 


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