2poundsboneless, skinless, chicken breasts, cut in cutlet size pieces
1/3cupyellow cornmeal
1packetHidden Valley Dry Ranch Mix
2tbspGluten-Free FlourCan use almond flour, coconut flour, rice flour, or even all-purpose flour if you don't need a gluten-free option.
1tbsppaprika
1/2tspcayenne pepper
1beaten eggsYou can also use egg whites
1/2cupmilk
3tbspolive oilcan also use coconut oil or avocado oil
Instructions
Chicken
Cut chicken breasts into strips or buy cutlets to save some time
Dredging Mixes
Whisk the cornmeal, dressing mix, flour, paprika, and cayenne pepper in one of the shallow bowls.
Whisk egg and milk together in one of the shallow bowls. If you mix the dry ingredients first then you can use the same whisk
Coating the Chicken Strips
Dip the cutlets in the egg mixture one at a time, coating both sides and letting excess drip off. Then dip into the dry mixture to coat both sides.
Cooking
Cook the cutlets, in batches, in hot oil in a large nonstick fry pan over medium heat for 3 minutes on each side or until golden brown and cooked through.