Chicken: I like using skinless boneless chicken breasts, but you could also use boneless chicken thighs if you prefer. Just make sure to slice the chicken into evenly-thick pieces so they cook evenly in the oven.

Eggs: Eggs help to bind the breading to the chicken, so make sure not to leave them out.

Breadcrumbs: I used plain gluten-free breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Seasonings: I like adding a bit of garlic powder for extra flavor. However, feel free to use other seasonings if you prefer (such as onion powder, or ground paprika if you like a bit of heat). You can also add in dried herbs such as dried parsley, dried thyme or dried rosemary.

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, go ahead and use whichever vegetable oil you prefer.

Freezing for Meal Prep: I usually make a big batch and then freeze the uncooked breaded chicken fillets in a freezer-safe container (separating each fillet with plastic separators). Then when ready to cook, preheat oven and oil according to recipe and place the frozen breaded chicken onto the hot baking sheet (simply bake it for a few minutes longer per side if using frozen)