Gluten-Free Frango Empanado (Breaded Chicken)
Crispy, golden, and irresistibly seasoned, this Gluten-Free Frango Empanado (Breaded Chicken) is the perfect dish for family dinners or weeknight indulgence! This recipe transforms the classic frango empanado into a gluten-free delight by using a flavorful blend of gluten-free flour, breadcrumbs, and Parmesan cheese. The chicken is tenderized and coated in a three-step breading process for maximum crunch, then pan-fried to perfection in sizzling vegetable oil. Infused with a tantalizing mix of garlic powder, paprika, and pepper, every bite bursts with bold, savory flavor. Quick to prepare in just 40 minutes and ideal for serving alongside fresh salads or roasted veggies, this dish brings a restaurant-quality meal to your table without the gluten. Whether you're catering to dietary restrictions or simply craving a hearty, classic favorite, this recipe is guaranteed to become a repeat favorite.
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Gluten-free all-purpose flour
- 2 large Eggs
- 0.25 cup Unsweetened almond milk
- 2 cups Gluten-free breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil
Directions
Step 1
Slice each chicken breast in half horizontally to create thinner pieces and ensure even cooking.
Step 2
In a small bowl, combine salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken pieces.
Step 3
Prepare three shallow dishes: one for the gluten-free flour, the second for beaten eggs mixed with almond milk, and the third for gluten-free breadcrumbs combined with grated Parmesan cheese.
Step 4
Dredge each piece of chicken first in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it with the breadcrumb and Parmesan mix. Press the crumbs onto the chicken to ensure an even coating.
Step 5
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Step 6
Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Cook each side for about 5-6 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
Step 7
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Step 8
Serve the gluten-free frango empanado hot, with your choice of sides.
Nutrition Facts
| Serving size | (1620.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4573.7 |
| Total Fat 177.5g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 67.4g | |
| Cholesterol 1003.6mg | 0% |
| Sodium 7259.2mg | 0% |
| Total Carbohydrate 462.3g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 16.9g | |
| Protein 280.4g | 0% |
| Vitamin D 110.9IU | 0% |
| Calcium 1022.9mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 2327.4mg | 0% |
Source of Calories