Gluten-free Breadings

Preparation info

  • Difficulty


Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Crunchy, golden-brown breaded items are always crowd-pleasers, but they often use wheat-based items to create the crust. Since changing the way I eat, I’ve discovered that a number of gluten-free ingredients can create the same crisp satisfaction in just minutes. Below is a basic formula for creating baked breaded chicken, turkey, or fish at home. Or turn to for a terrific nut-crusted fish or for an easy way to bread bone-in chicken pieces.


  • Gluten-free canola-oil spray
  • Breading of choice such as almonds, gluten-free cornflakes, gluten-free tortilla chips, pecans, or potato chips
  • Dried herbs such as thyme, oregano, or marjoram (optional)
  • Spices such as cayenne, chili powder, or paprika (optional)
  • Thin cuts of poultry or fish, such as chicken tenders, chicken or turkey cutlets, or medium-thick fish fillets
  • Olive oil
  • Kosher salt and freshly ground pepper


  1. Baking Method
  2. Preheat the oven to 450°F (230°C). Spray a rimmed baking sheet with canola oil spray. If necessary, in a food processor, process large items like corn flakes, tortilla chips, potato chips, and nuts until finely ground. If using nuts, take care not to process them too finely, or they will turn into nut butter. Transfer the breading to a glass dish and add a small amount of dried herbs or spices to taste.
  3. Brush the chicken, turkey, or fish with olive oil and season generously with salt and pepper. Add the poultry or fish to the breading mixture and turn to coat all sides, pressing the crumbs into the surface with your fingertips to help them adhere; place on the prepared baking sheet. Spray the tops of the breaded item with additional canola oil spray to encourage browning. Bake until the breading is golden brown and the poultry or fish is cooked through, 10–15 minutes, depending on thickness.