6 slices of gluten free sandwich bread, torn into quarters.

  • Process bread in a food processor until evenly ground (about 30 seconds).
  • Spread evenly on a baking sheet and bake at 425 for 7-10 minutes.
  • Reduce oven temperature to 200 degrees.


1/2 cup cornstarch
salt and pepper
2 large eggs
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 3/4-inch-wide strips
3/4 cup vegetable oil


  1. Transfer crumbs to a dish and toss with 1 T cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
  2. Beat eggs in another shallow dish.
  3. Place remaining cornstarch in a ziplock bag.
  4. Set a wire rack in a rimmed baking dish.
  5. Pat the chicken with paper towels to dry and then season with salt and pepper.
  6. Place a few chicken pieces in the ziplock bag and shake the bag to coat.
  7. Using tongs, remove the chicken and dip in the egg mixture, then coat with bread crumbs and place the chicken on the prepared wire rack.
  8. Heat oil in a 12″ nonstick or cast iron skillet, over medium heat until just smoking.
  9. Add half of the chicken and cook until golden brown on all sides (4-6 minutes), flipping half way through.
  10. Drain the chicken briefly on paper towels and then transfer to a paper towel lined plate to keep warm in the oven.
  11. Repeat with the remaining chicken and serve.