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
3 eggs
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.

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