Sticky Chicken {Gluten Free}

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This gluten free and Paleo sticky chicken is lightly breaded, tender on inside, full of flavor, and slightly spicy. It’s sure to be a hit!

Everyone that follows me on Facebook or knows me personally already knows that my son has not been doing well. We are now having to home school him and he has had 2 terrible seizures this past week. We have had many doctors appointments and are hopeful that seizure medications will help. Needless to say, cooking and posting recipes has been at the bottom of my priority list but I thought I would share this recipe with everyone because we loved it so much!

One night this past week I was looking blankly in my fridge trying to figure out what in the world to feed my family. We had 4 chicken breasts, 4 eggs, 1 bunch of broccoli, and few condiments! What was I going to make!?!

I ended up making this sticky chicken recipe with steamed broccoli. Normally I would have posted a picture of the chicken plated on top of rice (or cauliflower rice) with a colorful veggie on the side but the picture above is exactly how we ate it! We just spooned some on a plate and had already eaten the broccoli while the chicken was cooking because we were all starving!

pin  for later:


Sticky Chicken

*This recipe is a bit spicier than my other recipes. While I haven't tried it, I'd imagine you could add some non-dairy butter or ghee to reduce the heat.
5 from 1 vote
Print Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Author: Cassidy

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  • 4 Boneless Skinless Chicken Breasts
  • Salt And Pepper
  • 1 C Arrowroot or Tapioca Flour
  • 2 Eggs beaten
  • 1/4 C Oil of Choice for frying I prefer avocado oil


  • 3/4 C Franks Hot Sauce
  • 1/2 C Coconut Palm Sugar
  • 1 Tsp. Apple Cider Vinegar
  • 2 Tsp. Montreal Steak Seasoning


  • Preheat oven to 325 degrees.
  • Heat the oil in a large skillet over medium heat.
  • While the oil is heating, cut chicken into cubes and season with salt and pepper.
  • Place chicken in a gallon sized ziploc bag, add the arrowroot flour, and toss to combine.
  • Beat the eggs in a large shallow bowl.
  • Dip the arrowroot coated chicken pieces into the eggs and carefully place in a single layer in the hot skillet.
  • Cook for 1-2 minutes then flip each piece over and cook on the other side until nicely browned but not cooked through.
  • Place chicken in a single layer in a 9 x 13 inch baking dish and repeat with remaining chicken.

For the sauce:

  • Place the Franks hot sauce and brown sugar in a saucepan and cook over medium heat until sugar is fully dissolved.
  • Remove from heat.
  • Stir in the apple cider vinegar and Montreal steak seasoning.
  • Pour over chicken and stir to combine.
  • Bake for 1 hour stirring every 20 minutes.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Nutritional information is approximate and may vary.

this post is part of Fat Tuesday, Allergy Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Slightly Indulgent Tuesdays


Posted April 6, 2013 by Cassidy in Nut Free, Paleo, Whats For Dinner? / 7 Comments


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7 responses to “Sticky Chicken {Gluten Free}

  1. Comments on: Crock Pot Chicken Pot Pie

    My brother recommended I might like this website.
    He was totally right. This post truly made my day. You can not imagine just how much time
    I had spent for this information! Thanks!

  2. Laura

    Holy YUM!!! I made this tonight for dinner and it was so easy and so delicious. Any suggestions on how to make it more of a “sweet and sour” sauce next time?

    • Cassidy

      Hi Laura, I’m glad you liked it! If you look on my Pinterest board under “Recipes I’ve Made And Love” you’ll find a sweet and sour recipe from Life-As-A-Lofthouse. I make it all the time and it’s the same method as the sticky chicken… just make sure you sub the flour for arrowroot and that all your ingredients are gluten free 🙂


  3. deb

    Which exact sauce did you use? Regular Hot Sauce or the Buffalo? I used the Buffalo and it was a little too spicy for my clan. Thoughts to make it less spicy but still GF/DF? Thanks!! It WAS yummy despite the heat! 🙂

    • Cassidy

      Hi Deb, sorry it took me so long to respond!

      I used the regular Franks Hot Sauce in my recipe, but if you want to make it milder you could reduce the franks to 1/2 C and add 1/3 C dairy free butter such as Earth Balance. There are several different dairy free Earth Balance butters but if you need dairy free and grain free I like the Earth Balance Coconut Spread because it has all the benefits of coconut oil but tastes similar to butter.

      Hope this helps!

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