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How to make Gluten free crispy rice chicken schnitzel

Yield = 4
Prep time: 0:45
Cook time: 0:20
Total time: 1:05

Ingredients

  • 2 cups gluten-free puffed rice cereal
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried mixed herbs
  • 1 egg
  • 1/4 cup rice flour
  • 4 (550g) chicken schnitzels (uncrumbed)
  • Vegetable oil, for shallow-frying

Method

  • Step 1 Place puffed rice cereal in a food processor. Process until finely chopped. Transfer to a plate. Add paprika, onion powder and dried herbs. Season well with salt and pepper. Stir to combine.
  • Step 2 Whisk egg in a shallow bowl. Place rice flour on a plate. One by one, coat schnitzels in rice flour, shaking off excess. Dip in egg and coat in crispy rice mixture. Transfer to a plate. Cover. Refrigerate for 30 minutes.
  • Step 3 Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook schnitzels, in 2 batches, for 5 minutes each side or until golden and cooked through. Drain on paper towel. Cover to keep warm. Serve.