Saturday, July 25, 2009

Gluten-Free Fried Chicken

Sad because you can't order chicken nuggets, chicken strips or fried chicken at restaurants anymore? Well, buck up; because you CAN still enjoy savory fried chicken--gluten free! ...IF you're willing to get to work in the kitchen.
* See note at bottom for an easier method.


1/2 cup white rice flour
1/4 cup corn flour*
1/4 cup tapioca flour*
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 tsp paprika
1 egg
1 pound chicken breasts
Oil for frying


Pour an inch of oil into a large frying pan and heat to medium high.
Mix flours, salt and seasonings. Feel free to experiment with your own. Prepare chicken breast to suit your tastes: nuggets, strips, whatever you like. Crack your egg into a small bowl and stir it up. Dip each piece of chicken into the egg then the flour mixture to coat it evenly. Gently lay the breaded chicken in the hot oil and cook on both sides for a few minutes until done.

I find that the more crumbly the flour mixture becomes, the more crunch you get on your chicken. So each time your fingers become caked with the egg/flour combination, just crumble it off into the flour and work it into the mixture.

* Don't have these? Experiment with what you DO have. Just keep the same proportions.

* If you don't have all of these flours, you can try just rice flour in place of all the others. The texture and outcome will be different, but to a Celiac, it's better than no fried chicken at all. When cooking regular fried chicken and gluten free fried chicken for the same meal, be sure to cook the gluten free chicken first to avoid cross contamination for them.

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