Preheat your oven to 400 degrees F. Prepare a large casserole dish or baking sheet by lightly coating it with cooking oil. This step is crucial to ensure that the chicken doesn't stick, and it helps achieve that golden color.
Slice the chicken breasts through the center, creating four thinner cutlets. This is essential for even cooking. If they’re too thick, the insides might not cook through before the outside gets crispy.
Crack the egg into a shallow bowl and whisk it until it’s well beaten. This will create a lovely coating for the chicken.
On a large plate, combine the breadcrumbs, gluten-free flour, sea salt, and black pepper. Use a fork to mix everything together until it's well combined.
Dredge each chicken cutlet in the beaten egg, ensuring it's well coated. Then, transfer it to the breadcrumb mixture, pressing down gently to fully cover both sides. This step is key to achieving that crispy texture.
Place the breaded chicken cutlets on the prepared baking dish. Arrange them so they’re not overcrowded, allowing the hot air to circulate around each piece.
Bake the chicken for 12 to 15 minutes. Use a meat thermometer to check that the internal temperature reaches 165 degrees F. You'll want the outside to be crispy and golden.
While the chicken bakes, prepare the dipping sauce. In a small bowl, mix together the mayonnaise, soy sauce, honey, and sriracha until smooth and creamy. Taste and adjust seasoning if needed.
Once the Baked Chicken Katsu is done, remove it from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute.
Serve the Baked Chicken Katsu with your homemade spicy honey sriracha mayo and your favorite sides. Enjoy!
