|4 skinless, boneless chicken breast halves (about 2 pounds total)||2 Tbs finely grated Parmesan cheese|
|2 cloves garlic, minced||2 tsp gluten-free paprika|
|1 Tbs finely chopped fresh rosemary||1 tsp gluten-free garlic powder|
|1 1/2 cups low-fat buttermilk||1 tsp salt|
|1 egg||1/4 tsp freshly ground black pepper|
|1/2 cup brown rice flour||1/4 cup canola oil|
|3/4 cup crushed gluten-free cornflakes||2 Tbs chopped fresh flat-leaf parsley|
Place the chicken breasts, garlic, and rosemary in a bowl, and add 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour or up to 8 hours.
In a shallow bowl, beat the egg with a fork until blended. Then add the remaining 1/2 cup buttermilk and the brown rice flour, and beat until a thick batter forms. On a plate, mix together the cornflakes, Parmesan, paprika, garlic powder, salt, and black pepper.
Using tongs, lift each chicken breast from the buttermilk and dip into the egg mixture. Then dip each piece one at a time into the cornflake mixture. When all the chicken pieces are coated, refrigerate them for 30 minutes to help the cornflake coating adhere.
Preheat the oven to 400 degrees F.
Place a deep skillet over high heat, and add the canola oil. When the oil is hot (a tiny piece of chicken dipped into the hot oil will sizzle as soon as it's added), add half the chicken pieces without crowding the pan. Working in batches, fry the chicken, turning the pieces as needed, until they are well browned on all sides, about 10 minutes total. As soon as the chicken breasts are browned, transfer them to a baking sheet.
Transfer the baking sheet to the oven, and bake until the chicken is opaque throughout and the juices run clear, 25 to 30 minutes.
Arrange the chicken on a serving platter, garnish with the parsley, and serve warm or at room temperature.
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