©2005 GranolaChic™, All Rights Reserved
I am excited to offer this recipe! You would not think something so allergy friendly would be so DELICIOUS but they beat Grandma’s fried chicken and they are more healthy too!!! See tips for the spicy adult versions. This is something I have made quite often by grinding my own flours, but I only just decided to use Bob’s Red Mill Gluten Free Flour and it worked great (just a new twist on an older recipe of mine). Not many people want to mess around with grinding their own flour so this makes the recipe very easy as well as healthy for moms and dads on the go.
4 Tablespoons ENERG Egg Replacement (Parve)
4 Tablespoons purified water or distilled water
½ tsp Celtic Salt or Fleur de Sel
1/8- 1/2 tsp Organic Onion Granulated Spice Hunter is delicious brand
1/8 tsp Organic Garlic Granulated Spice Hunter is delicious brand
In a glass pie plate or on a small salad plate put the Egg Replacement, blend in the spices, and then incorporate the water to make a frothy batter. You want this to be thick enough to stick to the chicken, beef, lamb, or veggies but not so soupy so that it will not stick nor gummy so that it mounds in globs. Place this mixture on the left side and make certain the breading mixture is on the right side. This will help the breading and batter process run efficiently, smooth, and with much less mess.
2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1/2- 1 tsp Organic Garlic Powder granulated (not salt)
1 tsp Organic Onion Powder granulated
1 tsp Celtic Sea Salt
1/8-1/2 tsp Organic Paprika
1-2 tsp Organic Basil Minced Dry Herb for those children that don’t like to see green, give one or two a try and the flavor will usually sell them. If it’s an issue, just leave out the basil. It gives a really nice flavor to the tenders though. When you serve them with Organic Ketchup they seem to overlook the green specks….and they are usually browned enough it doesn’t stand out too much.
In a glass pie plate or on a small salad plate blend all of the ingredients and place on the right with the batter on the left side. See diagram in TIPS.
1.25 lb (20oz) Raw Organic Boneless Chicken Breast cut into strips or Raw Organic Boneless Chicken Tenderloins You may use lamb, veggies, beef etc.
Smidge of Celtic Sea Salt for a fine sprinkle
1-2 cups Organic Coconut Oil for pan frying
Organic Ketchup for side condiment
In a cast iron or stainless steel skillet heat the Coconut Oil over medium heat until hot, not boiling or popping. You may test a piece of batter and if it fries immediately when you place it in the pan you know that your oil is ready.
You are going to want to have four plates ready to go, with the chicken plate on the far left, next the batter plate, followed by the breading plate on the right, and to the far right the platter where all of your pre-battered chicken will be ready for the frying process. If you use your left hand for the meat and the batter and you only use your right hand to bread the chicken you can keep yourself from having really caked up hands and avoid a huge mess in the kitchen. In keeping with your right hand being the “dry” hand without touching the chicken, take a small smidge of Celtic Sea Salt and sprinkle on the chicken. With your left hand take the chicken tenders or nuggets 1-2 at a time and dip them in the batter. Then place those two on the breading plate and with your right hand cover the chicken with the flour. Then with your right hand lift the chicken and give it a gentle tap on the plate or a little shake over the plate to remove any excess flour and then move those two pieces onto your prep plate. Continue the process until all of your chicken, beef, or veggies are battered. After all of your food has been battered you are now ready to fry or bake those beauties. Move them two or three at a time into your hot oil and start frying ( if using a small pan, do not fry more than 3 at a time or it will bring the temp down on your oil and you will have greasy chicken not really fried crunchy chicken) (When using a regular frying pan I do not fry more than 4-5 chicken strips at one time for the same reason) (Chicken nuggets would be about 8-10 at a time max for perfect crunchy nuggets). Fry them until golden brown on one side and with your tongs flip them over and on the opposite side frying them until golden brown. If you are using a meat thermometer make certain the internal temperature reaches 165°. With your tongs remove them from the oil and set them on brown paper grocery bags to allow any excess oil to drain. These are tender, juicy, crispy on the outside, and full of flavor!! Continue frying the additional pre-battered chicken pieces and serve with Traditional Gravy, GranolaChic Gluten Free Gravy, or Ketchup. The adult versions are spicier and have delicious dips that may be served with them. I love the Bobby Flay inspired Pasilla and Ancho Honey dip for both chicken and beef tenders. Look for that in future blogs.
Use the same batter for CHICKEN FRIED CHICKEN, CHICKEN FRIED STEAK….oh my goodness and now that you have gluten free gravy to go with this you may now eat old fashioned favorites with a healthy, allergy friendly twist.
For Chicken Nuggets simply cut chicken into 2 inch squares (to make the chore of cutting meat a little bit more easy put the meat in the freezer and allow to freeze only until firm not until thoroughly frozen. Remove from the freezer and they cut really nice and stay in a uniform shape.
Serve the Fried Chicken, Chicken Fried Chicken, or Chicken Fried Steak with Traditional or GranolaChic Gluten-Free pan gravy.
Make ahead: It is possible to pre-batter all of your chicken, lamb, beef, or veggies and then wrap them with unbleached parchment paper and plastic wrap, and then secure in a glass Pyrex dish with a secure lid and then place them in the freezer for frying later so that all of the messy work has been done and all you have to do is pull out a few pieces at a time and fry them.
Pan Gravy Recipe to follow.
Adult version Chicken Tenders, Chicken Fried Chicken, Chicken Fried Steak to follow. The difference is adding spices you like. To taste I add pasilla, ancho, cayenne, paprika, to the breading. Then offering a spicy dip usually with a honey or sweet sauce as well as a spicy dipping sauce really makes this a fun treat to serve to those who like a little zip to their zing.
Prep Plate set up:
Raw meat or veggies
Plate or Platter 1
Egg Replacement Batter
Plate or Platter 2
Gluten Free Flour Breading
Plate or Platter 3
Plate for all of the Battered meat or veggies…now ready to fry or bake.
Plate or Platter 4
Grocery Bag for Draining
If you do not have time to make these at home or if you have no desire to make these at home and you want a Wonderful alternative to fast food chicken tenders or chicken nuggets make sure to check out Allergy Free Foods ™ Company as they have really good chicken tenders and nuggets and they strive to offer allergy free preservative free foods which is what we love. Here’s a link to their site http://www.allergyfreefoods.com/ . If you like their products write them. It is important to support those that are offering products that benefit you and are in line with your beliefs. That will only encourage more companies to follow the cruelty free, organic, allergy friendly way of life.
See our recipe for Store Purchased Chicken Nuggets that features Allergy Free Foods™ Brand Frozen Chicken Tenders and Nuggets.