Chicken: I used boneless, skinless chicken breasts, but you can also use boneless skinless chicken thighs if you prefer a juicier option. I find that it’s easier to cut chicken breasts into larger strips as opposed to chicken thighs, but that is a personal preference.

Breadcrumbs: I used gluten-free breadcrumbs to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead. Alternatively, if you wish, you may also use gluten-free panko breadcrumbs for even more crunch.

Parmesan: I used dairy-free grated Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may use regular parmesan cheese instead.

Eggs: Eggs play an important role in binding the breading to the chicken, so make sure you don’t leave them out. Alternatively, if you are allergic to eggs, you may use aquafaba or an egg-replacer instead.

Mustard: I used yellow mustard in this recipe, but go ahead and use whichever mustard you have on hand (dijon mustard, honey mustard, etc).

Seasonings: I like adding ground paprika, garlic powder and black pepper for flavor. However, feel free to add other of your favorite seasonings (such as ground cayenne pepper for more heat or onion powder for more taste, etc.)

Olive Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil if you prefer (canola oil, sunflower oil, avocado oil, etc.)