Chicken Parmesan

One of my favorite dishes when I was younger was Chicken Parmesan. I love the crunch chicken but yet still tender and juicy inside with some bubbly mozzarella cheese on the top.  It is a very simple dish, however I never make it.  I don’t know if it was because I feared how it would actually come out with using gluten-free flour instead.  It has just been one of those dishes that kind of made me nervous to “re-create”. While flipping through my favorite cooking magazine (Everyday Food by Martha Stewart) I saw a recipe for chicken parm and asked Bryan if he likes it.  When he said yes I figure, why not give it a shot and see how it comes out.

I opened up my flour cabinet (yes I have a small pantry with all of my gluten-free flours stored in my favorite containers by Snapware) and looked around to see what I had left (I’m running extremely low or I’m completely out of the majority of my flours) and saw that I had some Bob’s Red Mill All Purpose GF Flour, Gluten Free Bisquick and also some Orgran Rice Crumbs.  I decided to use a mixture of the Bisquick and Rice Crumbs and see how that would turn out, and if we didn’t like it I would try another combination the next time around.  We both really liked it – which I was surprised because I kind of just threw this recipe together quickly one night. The recipe is very simple and quick, you can feel free to change the measurements of the seasoning and cheese to your taste level.

Chicken Parmesan

1/4 Cup Gluten Free Bisquick (You could also sub in your favorite GF All Purpose Flour mix)

1/8 Cup Rice Crumbs (You could also sub in GF Bread Crumbs)

1/8 Cup Grated Parmesan Cheese

1/4 Teaspoon Salt

1/4 Teaspoon Italian Seasoning

2 Medium Chicken Breasts – pounded to 1/4 inch thickness

1 Egg – beaten with 1 Tablespoon of water

Cooked Gluten Free Pasta – We use Sam Mill’s GF Corn Penne Pasta (It is our favorite GF pasta that we’ve tried)

1/2-1 Cup Pasta Sauce (You can make your own or used a jarred sauce)

1/3 Cup of Shredded Mozzarella Cheese


In a shallow baking dish beat one egg with 1 tablespoon of water, set aside.

In a second shallow baking dish mix the Bisquick, Rice Crumbs, Cheese, Salt and Italian Seasoning – mix well, set aside.

Between two pieces of plasticwrap or parchment paper pound the chicken until it is about 1/4 inch thick (for even and quick cooking).

Dredge each piece of chicken in the Bisquick/Rice Crumb mixture, shake off any excess and then in the egg mixture.  Again shake off any excess and then dredge it back in the Bisquick/Rice Crumb mixture.  Set aside.

In a medium skillet add one tablespoon of oil and heat over medium heat.  Once oil is hot enough (I always test by running cold water over my hand and then flicking a little in the pan, if it sizzles then I know my meat will sizzle – this is by no means scientific but it works well for me).  Add the two pieces of chicken breast.  Cook for 2-3 minutes on each side, until lightly golden brown and juices run clear.

If you do not have pans that can go into the oven, place the pieces of chicken either on a baking sheet or baking dish for this next step.

Turn your oven to broil and top each piece of chicken with half of the mozzarella cheese.  Place the chicken under the broiler just until the cheese starts to bubble and turn lightly golden brown.

Serve atop your favorite gluten-free pasta and top with your favorite sauce.

Mozzarella Sticks


One of my favorite snack foods when growing up was mozzarella sticks.  I grew up in fairly small town, however it had three or four pizza places (mostly run by Greeks instead of Italians) and none of the pizza was ever spectacular or out of this world but the mozzarella sticks were always good (and their sandwiches!).  I would much rather have an order of mozzarella sticks instead of pizza; I don’t know if it was because I loved cheese so much, or that they were hot, gooey and crunchy at the same time.  No matter the reason, I was a huge fan.  That was until I was told I was lactose intolerant (or so the doctors thought back then).  I gave up on my love of fried cheese way back then so when I was finally diagnosed with having Celiac Disease I never really gave them much thought.

I can’t remember exactly what made me think of them and crave them again, but last time we went grocery shopping I mentioned to Bryan that I can try to make them gluten-free, he of course said “sure”. I began looking online for recipes on how to make mozzarella sticks at home, which I figured wouldn’t be hard but I needed to see the basics. You need mozzarella, bread crumbs, flour, oil and egg.  I found a “regular” recipe and a gluten-free recipe that were pretty much the same so I figured I would try that one first, and of course make a few minor adjustments.  First off instead of using bread crumbs I used Orgran’s Rice Crumbs and seasoned those (see below), I also changed some of the measurements from the original recipe.   I made Bryan these for lunch today.  He being my official taste tester really enjoyed them.  I love him being a non-gluten-free taste tester because if he says something is good, then it is.

Gluten Free Mozzarella Sticks (GF/OF)

1/3 Cup Bob’s Red Mill Gluten Free All Purpose Flour (you could use another flour blend if you wish)

1/3 Cup Corn Starch

2 Eggs

1/4 Cup Water

1 to 1 1/3 Cup(s) Rice Crumbs (or bread crumbs)

2 Teaspoons Garlic Powder

2 Teaspoons of Italian Seasoning (Parsley, Oregano, etc.)

1/4 Teaspoon Black Pepper

1/2 Teaspoon Salt

1 16oz package of Mozzarella Sticks – cut in half (12 sticks)

Canola Oil – enough to have 1/2 inch come up the side of your pan

3 Shallow Dishes

  1. In the first shallow dish add the flour and corn starch, mix well.  In the second dish add the egg and water, whisk well.  In the third dish combine the rice crumbs, garlic, Italian seasoning (your choice of herbs), pepper and salt, mix well.
  2. Open all of the mozzarella sticks and cut in half.  You should have 24 pieces.  You could cut this in half again and make little mozzarella poppers.
  3. In batches of four or six, coat the mozzarella sticks in the flour/corn starch mixture.  Shake off any excess.
  4. Then add them to the egg and water mixture – make sure these get coated all around – including the ends.
  5. Before adding the sticks into the rice crumb and herb mixture shake off any excess egg.  Coat well in, including the ends.
  6. You can either leave them as they are or go back and repeat steps 4 and 5 – I did this and the came out with a great crunch.  Trust me you will have enough egg and rice crumb mixture to do all of these twice.
  7. Place the ready to fry sticks either on a plate or cooling rack.
  8. Add oil to a large sauté pan so it comes up about 1/2 inch. Heat oil over medium heat.
  9. Again, in batches of four or six add your mozzarella sticks and cook for about thirty seconds on each side.  Take out of the oil and place on a cooling rack with paper towels underneath to catch any excess oil that may drip off. Repeat this step until all of the sticks have been fried.
  10. Serve with warmed up marinara sauce.


If you have the time (I didn’t) before you fry these up, place them on a parchment lined cookie sheet and freeze for about an hour.  This will help them from bursting open when you fry them.

You can also make these in advance and then freeze them in smaller batches to easily be heated up again at a later time.  I would suggest heating them in a toaster or regular oven. This is a great idea for an after school snack for your kiddos.  Instead of buying the frozen ones at the store, make them at home, freeze them in small portions and there you go!

The rice crumbs worked perfectly!  If  you haven’t tried these yet or are looking for an alternative to bread crumbs, you should really give them a try.

Some recipes are just so easy so why not make them at home?  That way you know for sure you can eat them and the best part you know what is going into them. These really did come out great.  Very simple, easy and quick recipe.  I think I will make these for our super bowl party this year.