Our family loves gluten-free pan fried chicken when I make it this way. The result is a moist chicken breast coated with crispy gluten-free breadcrumbs. Yummy!
Either pound chicken into 1/2 inch thick breasts or slice each breast in half horizontally so it is about 1/2 inch thick.
In a bowl, blend an egg. In a separate bowl, add GF breadcrumbs (and other seasonings of choice like garlic powder, onion powder, Italian seasonings, Kosher salt and pepper).
Heat avocado oil in a large non-stick pan over medium high heat.
Dip each chicken breast first into the egg mixture, then coat with breadcrumbs, then add to hot oil in pan. Continue doing this until all chicken pieces are added to the pan. Do not overcrowd the pan. Work in batches if needed.
Coat tops of chicken with avocado oil cooking spray.
Flip chicken after about 4-5 minutes or until breadcrumbs start to brown. Lower heat if the breadcrumbs start burning. Cook on reverse side for another 4-5 minutes until done. Test for doneness by cutting into a thick part of one of the breasts. There should be no pink and juices should run clear.
Transfer chicken breasts to serving dish and enjoy!