The fundamental flaw with a lot of gluten-free breadcrumbs is that they don't hold up in the cooking process. Many brands get soggy and loose that bit of crunch. There is no problem with that here.
I made chicken cutlets with these bad boys and they formed like an impenetrable fortress around my chicken. No oil was going to invade Schar Breadcrumbs land - no sir. They were protecting that chicken like it was Holy Grail.
The result was SUPER crispy chicken cutlets - like almost too crispy. It was actually disconcerting how crunchy the chicken was after cooking. You definitely cannot complain about oily breading here. These cutlets did make great chicken parm since the breading help up under lots of sauce and cheese. I imagine they would be good in any recipe that is super saucy and calls for chicken cutlets.