Oh-So-Easy Chicken Fried Chicken in 30 Minutes

I came up with this recipe on accident when making another recipe. The fried chicken tasted so good I made it its own meal. It tastes so amazing, and the chicken is so tender that you can cut it with the side of your fork. And I can make this a whole meal in a half hour.

The gravy recipe is a modified version of the gravy recipe from 1000 Gluten Free Recipes by Carol Fenster. If you end up using almond milk like I did, you may need to add more seasoning, so you can modify this recipe to taste. The almond milk adds a touch of sweetness to the gravy. Regular milk would work as well, though. You may want to double the gravy recipe if you love gravy or want to make enough to pour over mashed potatoes. This will make just enough to pour over both pieces of chicken.

Oh yeah, and this recipe is gluten, corn, soy, and dairy free. And Candida Diet kosher.

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These pictures are from the last two times I made this. For the picture on the left, I let the gravy thicken too much. For the picture on the right, I am ashamed by the lack of vegetables. I apparently can’t master the art cooking two sides AND a main dish.


For the Chicken:

2 tablespoons Olive Oil, or 1 tablespoon oil and 1 tablespoon butter

2 chicken breasts, fresh or thawed

1 egg

½ cup brown rice flour

½ teaspoon lemon pepper (or more, to taste)

½ teaspoon salt (or more, to taste)

½ teaspoon pepper (or more, to taste)

For the gravy:

1 tablespoon chicken drippings

1 cup of almond milk, divided into ¾ cup and ¼ cup ( I use the unsweetened coconut and almond milk blend)

2+ teaspoons brown rice flour

¼ teaspoon pepper

¼ teaspoon salt

Sprinkle of garlic powder


If chicken is frozen, thaw it out thoroughly. It has to be thawed enough to pound out. Place one piece of chicken in a Ziploc bag and pound out until the meat is only ½ inch thick. Try not to break it into separate pieces. I don’t have a meat tenderizer, so I use the muddler from our bar set. It works perfectly!

Add the olive oil and butter to a large skillet and heat over medium high to high heat. If the oil starts to pop before you are ready, turn heat to low, but you need the oil to be very hot. Mix together the brown rice flour, lemon pepper, salt, and pepper in a pie plate. Beat the egg in a separate pie plate.

Dip the pounded-out chicken in the flour mix, than in   the egg, then back in the flour. Set aside. Repeat with other piece. You can continue re-dipping the chicken until all the egg or flour is used up.

By now the oil should be hot, so add the chicken to the skillet. Fry for 5 minutes, then turn over and fry for another 5 minutes. You may need to add more oil when turning if the skillet looks dry. The time may vary, depending on your stove and how hot the oil is, so watch the chicken and turn when each side is cooked to a nice dark brown. Mine works perfectly at 5 minutes a side though.

Remove chicken. Remove all but 1 tablespoon of drippings from the skillet. Add in ¾ cup of milk. Add and let it bubble on high while you mix the rest of the ingredients together – the 2 teaspoons flour, ¼ teaspoons salt and pepper, and garlic powder to remaining ¼ cup of milk. Mix until smooth, then pour into skillet. Cook gravy, stirring constantly, until thickened. If mixture is not thickening fast enough, add another teaspoon of flour. Taste the gravy to see if it needs more seasoning. Once thickened, turn off burner. Pour gravy over chicken and serve.


Homemade Green Salsa, From-Scratch Taco Seasoning, and Mexican Stuffed Peppers

This is a 3-in-1 recipe blog centering on the delights of spicy Mexican food. All recipes are easy to remember and fairly easy to prepare – only a lot of dicing with the salsa, but that isn’t a problem if you’ve got a Pampered Chef chopper (or the knock-off Bed Bath & Beyond version) like I have. And all recipes are Candida Diet friendly, as long as you can handle spicy foods (which I hear is off limits to some people). So here goes:

Taco Seasoning:

One batch of taco seasoning

This recipe is from Allrecipes.com. I use it exactly as written, but I’ve copied it here to make it easier. One recipe equals 3 Tablespoons. I make a double batch or bigger and store it in an extra container so I don’t have to mix it up very often.

Mix Together:

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt (I use a little less – perhaps ½ teaspoon)
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano

Add to 1 lb cooked ground beef with a little water over medium heat until evenly coated and water has absorbed.

Green Salsa:

I found a tomato-free salsa recipe on the website Gluten Free / Dairy Free NJ. I modified it significantly so I am putting my version here.

Finely chop:

2 green peppers, 3 jalapenos, 1/2 bunch cilantro, 1 onion, 1 tbsp lime juice

  • 2 green peppers
  • 3 jalapeno peppers
  • 1 small onion
  • Half of one bunch of Cilantro

Mix all this together and add:

  • 1 Tablespoon lime juice

You can make this spicier by choosing very wrinkled jalapenos or by adding jalapeno seeds. And it is absolutely delicious! I brought it to a party so that I could have some salsa, and everybody ate it before I even got seconds. Seriously. Go make this. The nice thing with the recipe below is that it only calls for half a batch of salsa, meaning you have about two cups of salsa leftover to eat with chips, serve with burritos or otherwise use and enjoy. It lasts a long time in the fridge, too.

And now for the grand prize recipe….

Mexican Stuffed Peppers

This is a very easy recipe to modify for your tastes. Want it less spicy? Add less taco seasoning. Need it to stretch? Cook an extra half cup of rice.

By cooking 1 cup rice AND 1/2 cup quinoa and using all the salsa, I made two pans of pepper–one for me, and one for Luke (because I like quinoa more)


-1 cup uncooked rice or ½ cup quinoa
-1 lb ground beef
-1 batch (3 Tablespoons) taco seasoning
-½ batch (about 2 cups) green salsa
-3-4 green peppers
-1 Tablespoon butter
-Shredded cheese (optional)
-Sour cream or plain yogurt (optional)
-Guacamole (optional)

Cook the rice or quinoa as directed. I use brown rice. You can make more or less stuffed peppers by adjusting how much rice or quinoa you use. Cook the ground beef and add the taco seasoning. Make the green salsa. Meanwhile, preheat the oven to 350 degrees. Put a skillet over medium-high heat, add the butter. Slice the peppers in half top to bottom, cleaning out the seeds. Rub the cut sides in the butter in the pan and let sear, about 3 minutes. Once brown to black, flip over and sear the opposite side. You may need to do two batches of this to sear all the peppers

Mix the ground beef, rice, and salsa together. Fill peppers with mixture, and top with cheese. If you have extra mixture, just place it around the peppers. Bake at 350 degrees for 15 minutes, or until cheese melts. Serve alone, or with sour cream and guacamole. Makes 6-8 peppers, or feeds 3-4 people.

You can see how easy it is to double this recipe. Use 1 lb of meat and a whole batch of the seasoning and salsa, and you have 12 stuffed peppers, perhaps more. Once you make this recipe, you can modify it to your taste, adding more meat, rice or seasoning.

Dinner Cheat Sheet for Gluten Free Cooking Newbies

I’ve already given a gluten-free cheat sheet for baked goods  and breads. This is a very long dinner guide. I know it can feel overwhelming when faced with changing how you eat! Hopefully this will ease the transition and show you that gluten-free cooking can be a walk in the park. If you have any questions or want a full recipe, let me know in the comments!


These are the easiest recipes to transform into gluten free because there are so many great gluten-free pasta options. I like Tinkyada brown rice noodles (elbow pasta, fettuccine, lasagna noodles, shells, and other noodles available), but I also liked the consistency of corn-based noodles. Here are some favorites:

Chicken alfredo with broiled broccoli – Mix the broccoli with the sauce and noodles and it tastes great! I also have a great simple alfredo sauce recipe I’ll share eventually.

Lasagna – Make it and freeze individual pieces for easy dinners.

Photo Via Flickr by Sea Turtle

Spaghetti – So fast and filling!

Mostaccioli– This is a great lasagna-like recipe. It rocks. And it’s easy.

Stuffed peppers – Ground beef cooked with onion and garlic, mixed with two cups of rice and about two cups of canned tomato sauce. Put into sliced-open and seared or boiled green bell peppers, sprinkle with cheese, bake for 15-20 minutes. A pretty fast and easy recipe, especially if you already have leftover rice. I’m pretty sure this recipe originally came from Betty Crocker.

Pizza – For a night when you have a little more time. Check out my Carbohydrate Cheat Sheet for good pizza recipes.


With my recent discovery of how much I love avocado and cilantro, I make a burrito bowl or stuffed peppers probably once a week. Look online for salsa chicken or easy enchiladas!

Burrito Bowl – Love how you can make your own bowl at Chipotle? Replicate it at home with a little cilantro and lime in the rice, salsa chicken or beef in the crockpot, or just plain old taco meat (awesome for last minute dinners that need to be fast).

Mexican Stuffed Peppers – Love love love this recipe. I posted about it here. And the green salsa (that’s candida diet friendly) that it calls for is AMAZING. you’ll love it, I promise, so make a triple batch 🙂

Baked Enchiladas – Any enchilada recipe will do with gluten-free replacements like corn or rice tortillas. This is a great recipe for rice tortillas, which tend to be stiff, because this keeps them moist and yummy. Hardly distinguishable from gluten versions.

Crockpot salsa chicken or beef – There are several versions of this:

  1. Take a can of salsa, a sliced onion, and a sliced pepper, and dump it over a few frozen chicken breasts.
  2. For a beef or venison roast, pour a can of chipotle peppers in adobe sauce over the roast (but watch out because this can be spicy! Also, a venison roast will need to cook for a solid 9 hours to get tender enough.
  3. For either chicken or beef, use a small can of chopped green peppers, a packet of taco seasoning, and some broth.

Whichever version you choose, cook on low for 7-9 hours or on high for 3-4 hours. All options are great with a burrito bowl or on sandwiches.

Beans and rice – Cook the beans in the crockpot, cook rice, and serve with salsa, sour cream, and avocado. Surprisingly filling.

Baked Chicken

I love making baked chicken dishes because they generally include few ingredients and can cook really fast. I like to cut deep slits in each chicken breast to help it absorb the flavor better and help it cook faster. For the lemon pepper chicken, I sear the meat on a pan first because I think it adds some extra flavor.

Lemon pepper chicken – Dash of lemon juice and lots of lemon pepper. Sear first, then bake at 350 for about a half hour.

Incredible chicken – This is from a Ravinia Festival cookbook. It calls for butter, garlic salt, and brown sugar. I don’t really measure anymore and it always tastes amazing.

Heroin chicken – A quick Google search will turn up several versions of this recipe.

Stir Fry

Another fast meal that can be ready in a half hour—especially if you slice up chicken and freeze it for easy cooking.

Cilantro lime chicken – An amazing recipe that I plan on sharing with you soon!

Asian lettuce wrapsI use this recipe from Allrecipes.com. I added a half head of cabbage instead of some of the other veggies and made my own hoisin sauce replacement. I loved it. Hubby liked it, too, but it wasn’t his favorite. Just make sure you use gluten-free soy sauce!

Other Favorites

The grill will become your best friend. There are so many great recipes out there! I also love my crockpot if only for how easy it makes pulled pork.

Pulled pork – A splash of apple cider vinegar and salt is all it takes, and then choose your favorite BBQ sauce for it (make sure it is gluten free!). 4-5 hours on high, or 7-9 hours on low, or until it pulls apart easily with a fork.

Hamburgers and brats – Sauté some onions with this and eat with mustard. It tastes so good I don’t even miss the bun! Although you could use lettuce or GF bread. If you toast your pamela’s bread, it just starts to warm up and curl over on itself, perfect for holding a hotdog or brat.

Kielbasa and cabbage – This is another super easy meal. Quarter a head of cabbage, and put it in a big pan with one or two packages of sausage. Let simmer until a little brown on the bottom, or until cabbage is cooked through. The sausage will give its flavor to the cabbage.

Poppy seed chicken – Yet another recipe coming soon! You can look up versions on the internet, though.

Baked or grilled salmon – Try it with a little white wine, mayo, and herbs and it tastes amazing. Also great with tons of butter, lemon juice, and some other herbs. I also just made salmon fish sticks that were awesome.

BBQ chicken – Pretty easy. Just continually add your favorite sauce as they grill.

Oven-fried chicken tenders or fried chicken – So good. The tenders cook super fast. Can be a bit messy but oh so good. This skillet fried chicken recipe is easy and pretty fast, too.


I love breakfast foods. Particularly biscuits and gravy—one of my favorite dinners! Other options:

  • Waffles
  • Omelets
  • Eggs and toast
  • Baked GF oatmeal
  • Rice cereal or grits

So if you are going gluten free and wondering what in the world you will make for dinner, here are a ton of recipes that I use or that my family uses on a regular basis.

What about you? Do you have an awesome go-to dinner? I’d love to hear it!