Oven-Baked Gluten-Free Breaded Chicken with Caesar Salad

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Oven-Baked Gluten-Free Crispy Chicken with Caesar Salad

My Gluten-Free Breaded Chicken with Caesar Salad is a lighter, oven-baked take on your classic crispy chicken Caesar. I’ve elevated the dish in simple, subtle ways using fresh herbs, a creamy (shockingly easy) homemade dressing, and golden sourdough croutons.

The Fab Four in Action

Every element of this dish is designed with balance in mind using my Fab Four formula: protein, fat, fiber, and greens. When you build your meals this way, you naturally support stable blood sugar, steady energy, and that “I feel amazing” kind of satisfaction. Zero crashes. Zero cravings. 

  • Protein: The crispy, oven-baked chicken delivers a solid foundation of clean protein to support lean muscle and keep you full between meals.
  • Healthy Fat: Olive oil and a creamy scratch Caesar dressing provide nourishing fats that help curb cravings, support hormone health, and give the meal that satisfying richness. No seed oils necessary.
  • Fiber + Greens: Fresh romaine and leafy greens add fiber and micronutrients that aid digestion, feed your gut microbiome, and round out the plate with freshness and crunch.

Together, these Fab Four components create a meal that’s balanced, blood-sugar-friendly, and totally crave-worthy.

Oven Baking > Deep Frying

By baking instead of frying, you get all the golden-brown crispiness you love, without the excess oil. Oven-baking keeps things light, nutrient-rich, and simple to prep (plus, less cleanup!). Whereas deep frying typically uses inferior and inflammatory oils, further damaged in the frying process. 

It’s a small shift that makes a big difference for heart health, bodily inflammation, and energy levels. Proof that healthy can still be satisfying.

Versatile + Delicious

My gluten-free crispy chicken is a true family staple. It’s loved by everyone, perfect for meal prep, and easy enough for a quick weeknight dinner. Plus, so versatile:

Serve it over a Caesar salad for a balanced Fab Four meal.
Pair it with your favorite condiments (think BBQ, mustard, or a squeeze of lemon).
Or throw it into a bowl or on a wrap for an easy, crunchy boost of protein.

However you slice it, this recipe proves you can make crave worthy comfort food that’s also clean and nourishing. You (and your kids) will want this one on repeat. Enjoy the foods you love, and let them love you back. 

Hungry for more healthy salads?

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  • Prep Time

    20 minutes

  • Total Time

    90

  • Servings

    4-6

  • Freezer Friendly

    No

Ingredients

Marinade:

  • 1 teaspoon garlic powder  
  • 1 teaspoon onion powder  
  • 1 teaspoon Italian seasoning  
  • 1 teaspoon salt  
  • 2 tablespoons nutritional yeast  
  • 3 tablespoons olive oil  
  • Juice of ½ lemon  
  • 1 large egg, whisked (added after marinating)  

Breading:

  • 1 cup gluten-free panko  
  • 1 cup Alexia gluten-free Italian bread crumbs  
  • 1 cup freshly grated Parmesan cheese  

Salad: 

  • 1 large head romaine lettuce, chopped  
  • ¼ cup fresh basil, finely chopped  
  • ¼ cup fresh dill, finely chopped  
  • ¼ cup fresh parsley, finely chopped  
  • Toppings:
  • Shredded Parmesan cheese and or pan fried capers

Dressing: 

  • ½ cup Primal Kitchen mayo (code KELLY for 15% off $40 or more)
  • 2 tablespoons Dijon mustard  
  • Juice of 1 small lemon  
  • 2 garlic cloves, minced  
  • Salt and black pepper, to taste  
  • 2–4 tablespoons of the chopped herb mixture (basil, dill, and parsley) 
  • Optional: add one teaspoon of Worcestershire sauce to this recipe or 1 teaspoon of anchovy paste.  

Croutons: 

  • 2 slices sourdough bread, cubed  
  • Olive oil, for drizzling  
  • Salt and garlic powder, to taste  

Directions

  1. In a large bowl, whisk together garlic powder, onion powder, Italian seasoning, salt, nutritional yeast, olive oil, and lemon juice. Add the chicken and toss well. Cover and marinate in the refrigerator for 1 hour.  
  2. In a shallow dish, combine gluten-free panko, Italian bread crumbs, and Parmesan cheese.  
  3. Add the whisked egg to the marinated chicken and toss to coat. Dredge each piece in the breadcrumb mixture, pressing gently to adhere.  
  4. Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil. Arrange the breaded chicken in a single layer and bake for 15–20 minutes, until golden and crisp. Flip halfway through for even browning.  
  5. While the chicken bakes, toss sourdough cubes with olive oil, salt, and garlic powder. Spread on a sheet pan and bake at 400°F for 8–10 minutes, until golden and crunchy.  
  6. In a bowl, combine mayo, Dijon mustard, lemon juice, minced garlic, salt, and pepper. Whisk until smooth, then stir in the herbs.  
  7. Toss romaine with the creamy herb dressing. Top with crispy baked chicken, warm croutons, and a sprinkle of extra herbs and Parmesan if desired.

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