Thursday, May 27, 2010
Gluten Free Southern Fried Chicken Fingers
Shawn keeps asking me to make him some Southern Fried Chicken with a crispy batter coating. This is what i came up with. Juicy on the inside and crispy on the outside. If you are gluten intolerant and want a great Southern fried Chicken recipe, you've found it.
3 medium chicken breast filet's
1/4 cup garlic salt
1/4 cup ground black pepper
1/2 cup instant mashed potato flakes
1/2 cup sweet rice flour
2 cups Crisco vegetable oil (approximate)
First mix the garlic salt and the pepper together in a separate bowl with a whisk and set aside.
Then whisk the eggs till smooth in a separate bowl and set aside.
Next mix the instant mashed potato flakes and the sweet rice flour together on a plate.
Now clean the chicken breasts and then slice each one in half lengthwise to make 6 chicken fingers.
Heat the oil in a deep and wide pot to around 350 degrees.
The trick to great chicken is the prep line. I set everything out in a row. One at a time take a chicken finger and press it first into garlic salt and pepper mixture until thoroughly coated. Next into the egg mixture until fully covered in egg. Next into the flour/potato mixture, flopping over and over until thoroughly coated. Finally into the heated oil.
Do this with each of the chicken strips. Cook roughly 5 minutes on each side, flipping over when halfway done.
Take out and drain on a paper towel covered plate. Serve and enjoy. We had it with a picnic.