Gluten-Free Cheerios Fried Chicken (w/creamy poblano sauce; DF GF)

I did something that I never thought I’d ever do: I breaded chicken with Cheerios.  Might sound unconventional, but again, when have dishes on my channel been too “normal”?  And I guess it’s a sacrifice of what’s typical for taste.  …which is not a sacrifice at all in my book.

Cheerios are now gluten-free, as you may have seen from my last recipe post and video, and I am delighted to partner with them for these two recipes.  When I was contemplating what recipes to do I knew I wanted one to be savory… to use the sweetness of the oats from Cheerios in a main dish to add some crispiness and warm flavors.  Turns out they make a mean breading.


Like, terribly good.

The breading recipe is pretty darn easy and I accompanied it with a dairy-free roasted poblano cream sauce.  This sauce is inspired from when I cooked at Mextiza, a James Beard award-winning Mexican restaurant in Portland, OR.  The chef would have us roast the poblano peppers directly over the fire of the burners until black all over, put them in a covered bowl to make the skins easier to remove, wipe off the skins, and then slice them into thin strips before reducing them with cream and epazote.


Epazote is a Mexican herb that is both sweet and earthy like basil, so since it’s not an “everyday herb” to find, I replaced it with fresh basil to give it that herbacious kick.  It works splendidly.

I love this breading recipe and the way the coconut milk replaces cow’s milk cream in the sauce.  It also meshes perfectly with the sweetness of the breading because of the gluten-free Cheerios!  If you don’t eat meat you can always do this with cauliflower.  It would be… heavenly.

Gluten-Free Cheerios Fried Chicken (w/creamy roasted poblano sauce; GF DF)

Serves 3-4
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg
Dietary Dairy Free, Gluten Free, Lactose Free, Nut Free
Meal type Appetizer, Condiment, Lunch, Main Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 2 1/2 cups Original Cheerios (they're GF)
  • 4 pieces chicken breast or thigh, your pick
  • 1 cup rice flour
  • 2 Large eggs
  • 1 tablespoon water
  • a large pinch sea salt
  • 2 poblano chilis (if you can't find them, find long green chilis that are sweet and spicy)
  • 1/4 cup thinly sliced fresh basil
  • 1 clove garlic (minced)
  • 1 can coconut milk
  • 1/4-1/2 cup olive oil (for cooking)


Step 1 Start by roasting your poblano peppers by cooking them directly over flames until all of the skin is blackened. You can do this over a grill or even the fire burners of your stove. If you don’t have either, you can take a torch to them! Immediately put the peppers in a large bowl and cover them with plastic so that the humidity helps the skin to come off later.
Step 2 Prepare your breading by pulsing your Cheerios in a blender (or really crushing them with a mashing tool/mortar and pestle). Set up your assembly line: salt the chicken and keep in one dish; mix together the eggs and water in another bowl/dish; keep the rice flour in another large dish.
Step 3 Now you’re going to go through your assembly-line process: dunk a few pieces of chicken into the egg mixture, then into the flour until coated. Then dunk back into the egg mixture, then into the ground Cheerios. This will finish your breading — repeat with all pieces of chicken. Keep in the refrigerator until cooking.
Step 4 Prepare your sauce: using a paper towel remove the blackened skins of the poblano chilis and cut them into 1 cm strips, removing the seeds and the stem. Heat 2 tbs. olive oil in large sauté pan. Sweat out garlic for 30 seconds. Add basil and chilis. Stir twice, then add coconut milk. Increase heat to high, stir twice, then reduce heat to medium and let simmer.
Step 5 Meanwhile, cook your chicken: Heat a good 1/2 inch olive oil in the bottom of another large pan. Once hot, but not smoking, add chicken and fry on one side for about 5 minutes, until golden brown. Flip, and repeat until cooked through.
Step 6 By now your sauce should be reduced and creamy. You can either spoon it onto the bottom of a plate and top with the chicken, or serve as a side dipping sauce in a little bowl. Serve hot, and if you don’t eat it immediately keep it in the refrigerator for up to 1 day.


9 thoughts on “Gluten-Free Cheerios Fried Chicken (w/creamy poblano sauce; DF GF)

  1. Wow sooo cool i love you so so much wish i was living in america so i can meet you you are the best ever! you use the ingredients that normal people can buy and people like me who lives in a country that have less thank around the word which is a shame but with your recipes we all cant do it for example we don’t have coconut cream or cacao or cacao butter or sorghum flour or cheerios haha ya there are so many things that we dont have to be honest there is a girl called deliciously ella her recipes are so expensive and out of my reach and so unhealthy you know like she use about 18 tbsp of maple syrup on her recipes and all her recipes have sugar like this and she is famous now and her books sell wow i think personally the great chefs like you the whole world must know about you sorry to talk this much i really wanted to just to tell you i feel better now love you so so much xxxx

    1. Thanks Soheila! haha yeah I try to keep my food in a nice budget range. It’s hard when recipes call for too much of something expensive, like maple syrup, and it’s true that many ingredients are not easy to find unless you have a health food store, which is not everywhere! As promised, I will make the yeast-free bun for you (been super busy lately, so I promise it will come soon) and will not use the ingredients you can’t find. It will also be a dough that you can use as a pizza base if you spread it out on the pan, so your questions will be answered. 🙂

      1. Love you so so much im soooooooooooooooooooooo happy to find you you are the best and your foods are the best i wish i could buy your book 🙁 i cant buy anything from amazon in my country i know your book is amazing as well xxxxx 🙂

      2. ooh and please if possible share appleempanada you know you share on instag i want to know the base and use mince meat and mushroom and tomato paste so i cant find any in my country so i was hoping you would help me something like dumpling but gluten free version or pirozhki russian verssion hheeehe

        love ya so much

        ps sorry if im aking so much and talking so much 🙂 xx

  2. oh sorry again and i forgot we don’t have nutritional yeast I’m on diary free diet too so any recommend when i want to make mac and cheese? and we don’t have agar agar or tapioca starch so i hope you didn’t use that in that bun that I’m asking all the time shamelessly hehe just this sorry again if i am talking soooo much xx

  3. oh and again sorry any idea for yeast free , gluten free , agar free , guar gum , xanthum gum and flax seed pizza base i really miss pizza can you please help?

    Sorrryyyyyyyyyyyyyyyyy xoxoxo

  4. and again me i want to make thing with the base of your Homemade appleempanada you know you share on instag but instead of apple i want to add cooked mince meat with mushroom in side and cook in the oven i was looking for some gluten free of that is it possible for you to share it please i know i ask to much and its annoying but i scroll your Instagram and find some thing new to ask you i want that doughy base to make it so if its ok with you i will be happy thanks a lot and i will stop asking now haha so rude of me 🙂 xx

    1. Absolutely. You can use your favorite dairy-free milk of choice. The thicker it is, though, the better and creamier the sauce will taste. If the milk you have is more watery, I recommend using about 1/4-1/2 cup more and reducing further, to give it some viscosity.

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