Easy Dinners, Lunchbox Friendly Food, Main Meals

crispy chicken schnitzel/strips

{gluten, dairy, soy, egg and nut free}

This chicken schnitzel/crispy chicken strips recipe is a keeper. It’s gluten free, dairy free but NOT taste free. Infact, I’m pretty sure it was the crunchiest schnitzel I’ve ever eaten. My son bit down on a piece and the windows nearly shattered…(ok, maybe that was a bit of an exaggeration..please excuse me…I’m getting carried away in the excitement).

{failsafe} green tacos with crispy chicken strips, quinoa salad and hummus.

This recipe is great TWO ways…

For schnitzels: serve crispy chicken schnitzel with quinoa salad or potato mash with sautéed brussel sprouts and red cabbage.

For crispy chicken strips: the green tacos and crispy chicken strips with chive mayo or the green tacos with crispy chicken strips, quinoa salad and hummus.

{failsafe} green tacos with crispy chicken strips and chive mayo.

MAKE IN BULK. I’ve been buying 2kgs of fresh chicken breast from my butcher, cutting them into strips, crumbing the whole lot and freezing in family portions. We now have a month’s worth of crispy chicken strips in the freezer. That my friend is a win on this diet!

However you like to eat chicken, this recipe will take it to a crunchier, tastier dimension!

Kids love it too. And on this diet, that’s super important.


Laura McDonald - Simply Failsafe author and creator


crispy chicken schnitzel or strips (gluten free!)
Serves: 8
Delicious, crunchy chicken that is also gluten and dairy free. Makes 2-3 meals for 4 people (eat 1, freeze 2)
  • 1kg free range chicken breast
  • 3 cups of crumb mix * {see note}
  • ½ tsp salt
  • 1 cup gluten free flour **
  • 1 free range egg
  • 3/4 cup milk ***
  • 1 clove garlic, crushed
  • Rice bran oil to cook with
  1. Place your hand flat on the chicken breast and slice in half horizontally. Continue with each breast. Lay the halves on a cutting board, cover with baking paper and gently bash with a rolling pin until even in thickness ^ (if you would like to make chicken nuggets/strips, cut them to size at this stage).
  2. Place the chicken in a large glass container with ¾ cup of milk and 1 clove crushed garlic. Marinate while you get the rest of the ingredients together (or for a few hours if you have the time).
  3. In 3 separate large bowls, place in 1. crumb mix and salt, 2. egg, 3. gluten free flour.
  4. After marinating, pour the milk from the chicken into the egg bowl and whisk to combine.
  5. Pick up a piece of chicken and place it in the flour, coat and then cover in the egg/milk wash, then dip into the crumb mix and press down so it sticks. Place on a plate and continue with the remainder of the chicken.
  6. Freeze whatever you won’t eat for that meal in freezer bags, separating with baking paper.
  7. Heat a large non-stick frying pan to medium heat and add a good splash of rice bran oil. Cook the chicken in batches until golden brown and cooked through ^^
  8. Slice it if you like or leave it whole and serve immediately!
Wipe out the pan after each batch as the oil colours the crumbs and can burn it.[br][br]* gluten free crumb mix: 2 cups rice crumbs (Casalare from Coles is failsafe), 1 cup fresh bread crumbs (I wizz my own up in a food processor using our failsafe gluten free bread crusts) and ½ cup self raising flour. You could use any mix you like including quinoa flakes, oats (if gluten is tolerated) or other gluten free crumbs (make sure they are failsafe).[br][br]** flour: I used gluten free plain flour. You could use rice flour, buckwheat or arrowroot (tapioca).[br][br]*** milk: I used rice milk as we are dairy free. You could use cows, goats, soy or almond milk.[br][br]^ Bashing the chicken with a rolling pin not only tenderises it, but it flattens it ensuring it will cook evenly and more quickly.[br][br]^^ Browning the crumbs won’t increase the amine levels! Crumbing the meat is a clever way to get colour and crunch without browning the meat and increasing the amine levels.


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