GranolaChic™ Gluten-Free Homemade Chicken Tenders (Kid Friendly Version)

 

©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.

 

Ingredients:

BATTER:

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.

 

BREADING:

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.

 

CHICKEN:

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

Serves 4

 

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.

 

TIPS:

 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

 

Frying Pan

Brown

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.

 

 

 

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GranolaChic™ Gluten-Free Chocolate Chip Cookies (Fast & Easy Version)

 

© 2008, GranolaChic™  All Rights Reserved

 

We start with Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix for our easy version. You do not need a mixer for this recipe just a medium size bowl, a great mixing spoon, a cookie sheet and you are ready to go. Your house is going to smell SOOOOO yummy. Your kids will think you slaved away making them naughty cookies.

 

Ingredients:

22oz package Bob’s Red Mill Gluten Free Wheat Free Chocolate Chip Cookie Mix

2 Tablespoons ENERG Egg Replacer (Parve)

2 Tablespoons purified or distilled  water

1 Tablespoon vanilla extract (alcohol free if available) or one vanilla bean…. scrape the seeds and save the skins for your sugar canister….you’ll be glad that you did!! See tips.

1-2 Tablespoons Unsulphured Blackstrap Molasses or use Organic Yacon syrup for almost the same flavor

2 Tablespoons maple syrup or agave nectar (you may prefer honey but it will change the flavor)

Preheat your oven to 350. In a medium stainless steel or glass bowl add 2 Tablespoons of your Egg Replacer, then add 1 Tablespoon at a time of your water…it’s better to add it slowly to make certain you are happy with the consistency. What you want is a frothy almost creamy mixture. It will look something like that of Marshmallow cream, not a thick paste. Next, add 1 Tablespoon of pure vanilla extract (if adding vanilla beans just add them to your egg replacer mixture) give a gentle turn or two to fold in the vanilla, add your Maple Syrup and again just lightly fold to combine, then add 1-2 Tablespoons of Molasses or Organic Yacon syrup it will give your cookies that extra depth of flavor…believe me it will make a wonderful difference you don’t want to skip this step. Just give a few turns of your spoon to combine all of your liquids. Next, add ½ cup of Coconut Oil (see tips for options). Slowly ( 1/2 cup at a time) add the entire package of cookie mix to your wet mixture using your spoon to combine the wet and dry ingredients. If you have chosen to use Coconut oil in a soft but not melted stage your cookies will be more crumbly in texture in the batter stage…don’t worry just mix the batter with your spoon until the ingredients come together and then shape cookie dough into balls 1 ½ in diameter (Bob’s Red Mills says not quite Two Tablespoons). If you use the coconut oil in the soft but not melted (liquid) stage your finished product will be a more fluffy cookie with a soft center and crunchy on the outside. Place cookies directly onto a prepared cast iron cookie sheet OR directly onto parchment paper. Place in the pre-heated oven and bake until golden brown. Usually 10-12 minutes but watch them and pull them when they are turning golden brown. If you decide to use coconut oil that is room temp (liquid not but not heated) your batter will be a little looser but the cookies will still turn out nice. They will be more flat after baking but still very yummy and they will have a nice crunch on the outside while remaining soft on the inside. If the batter is really loose they will be flat and crunchy. (Again, see tips for options).

The cookies will barely have time to cool before eaten and they will probably NEVER see the inside of a cookie jar!!!  Makes 24 cookies.

 

 

 

 

Tips:

Adding your water one Tablespoon at a time allows you to add more liquid if it is too thick but if it is too loose that is a little more of a issue to fix. It allows you more control over your batter consistency.

To save time use ONE medium size bowl. Start with your egg replacer and just flow the rest of the directions. It turns out just as good as if you had used a small bowl for wet ingredients and a medium bowl for dry and then combined the two. You will have less clean up and save time…who doesn’t want that!

Yes, we realize that we are not following the directions of the Egg Replacer but this is what works for us because we are adding so many other liquids. Don’t be afraid to play with your food, on a humid day you may need to add less water. As long as you do not have a past but rather a bit of a frothy mixture you know you have it right even if you add just a dab more or a smidge less water.

If you want the old fashioned version we will include that one in our first GranolaChic Desserts cookbook. However, this is just hassle free, fast, and easy. This recipe will be released in ‘GranolaChic’ Fast, Fun, & Fabulous Cookbook.

Coconut Oil is so delicious with which to cook. We use the Organic 76 Degree Coconut Oil that does not have the flavor of coconut but the healthy properties are there. There are recipes where we use the full flavored Coconut Oil depending on the recipe. Try both ways and see if you want this cookie to have that additional flavor. We have tried both and depending on the mood and meal we choose our oil accordingly. You cannot ever go wrong with Chocolate and Coconut!!

Those vanilla beans: Oh yes….add those little lovelies to your organic sugar canister. The perfume and flavor will make everything you bake taste better, make your coffee taste better, and if you just need a vanilla fix it’s nice to just steal a nice whiff of the perfume from time to time.

This recipe takes 5 minutes to throw together, 12 mintues to bake, and you have cookies in hand and smiles on little faces VERY FAST. Even big kids like this.

Super naughty version is to take two cookies while still warm and place chocolate chips (or CAROB chips) between the two for a chocolate chip cookie sandwich. Another option is to add delicious ganache between two cooled cookies for a fall down on the ground, very naughty cookie sandwich.

Chicken Noodle Soup (Gluten-Free)

Chicken Noodle Soup Gluten-Free

Copyright 2001, GranolaChic, All Rights Reserved 

¾ package  GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) if you use the entire package it will be too many noodles per broth ratio. If not using Glutano noodles I make fresh noodles either Gluten-Free or Regular Tagliatelle noodles work great.

3-4 medium shallots finely minced

2-3 cloves garlic finely minced

2 Tablespoons Organic Butter (optional)

2 Tablespoons Organic Olive Oil

4 Cups Organic Chicken Broth

1 tsp dill dry (optional)

Sea salt to taste Pepper one rotation or a small pinch only

1 chicken breast fully cooked cut into one inch pieces or cubed (smaller pieces for tiny tots)

 I usually bake a chicken the day prior to this recipe and reserve the chicken breast for the Chicken Noodle soup the following day. You may use a rotisserie chicken as it will be very tender meat for this soup. Take the chicken and remove the breast meat. Cut one inch pieces and you may cube the meat into one inch pieces or have a more shredded looking meat. The reason I use one inch pieces is that when the meat cooks if it pulls apart it will not be lost in the dish I like to get a chunk of meat with each bite. For smaller tots I do cut the pieces even smaller. Reserve the chicken in a bowl, you will need it in a few minutes. In a stainless steel pot add the olive oil, butter, finely minced shallot, and finely minced garlic, add a pinch of sea salt and a pinch of pepper to the minced garlic and shallots, and sauté the shallot and garlic until translucent. Add  4 cups of organic chicken broth and bring to a boil. When the broth comes to a boil add your dry GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) and allow the pasta to cook for about 4 minutes, lower the heat to med/low add the chicken and allow this so simmer on low for another five minutes. Add a pinch to 1 tsp of dry dill weed allow to simmer for one more minute and remove from heat. Serve immediately. The finely minced garlic and shallots allow the flavors to develop without chunks so that they are not as noticeable. If you like the little chunks then just dice them.

Dill can be omitted and is not a traditional herb one may think of when eating chicken noodle soup. This adds such a great flavor and dill also has natural antibiotic properties as do onion and garlic. The organic broth and organic chicken add their own healing properties so this is a wonderful dish for those recovering from illness or needing a pick me up when they are fighting a flu or cold. I made this for someone this fall when they fell ill with a heavy case of the flu and nothing would settle. I made fresh apple juice during the illness which has such great healing properties and the soup really gave such energy and strength. It was a shock to my friend that they felt nourished but then hey an apple a day…. and grandma always said chicken soup was a miracle dish.  

Pasta: If you want to use different pasta you may substitute a different brand. I would not recommend this if it was not wonderful. It holds up great without the soggy break down and it certainly is wonderful for children that cannot digest gluten products. This dish is much requested.

* This can be dairy free if you omit the butter. If you don’t need a dairy free dish the butter makes this really good.

I created this recipe years ago but I did not add the Gluten-Free noodles until 2007. I make my own noodles from scratch but you may use any noodle you prefer.

Bob’s Red Mill Gluten-Free Chocolate Cake Mix

This cake mix is very moist and yummy. I have modified the recipe on the package to remove the dairy (butter) and I subsitute olive oil or coconut oil instead. I have made donuts with this cake mix and made a delicious pomegranate glaze and the children eat the entire batch immediately. Highly recommended for special events when a dessert is needed and gluten & dairy are not wanted.

 It does contain Evaporated Cane Juice Sugar

Published in: on October 23, 2007 at 5:08 pm  Leave a Comment  

Perfetto Fagiolini (perfect green beans)

Perfetto Fagiolini (perfect green beans)

Copyright 2006, GranolaChic, All Rights Reserved

Green beans (a generous handful for each person that will be served)

Fleur De Sel or Celtic Sea Salt

1/2 – 1 tsp Organic Onion Powder to taste

1/8- 1/4 tsp Organic Garlic Powder to taste

2 Tablespoons Organic Olive Oil or Organic Coconut Oil (for sauté pan)

2 Tablespoons Organic Olive Oil or Organic Coconut Oil (for finishing the dish)

Braggs Amino Acids (to taste)(if your diet will allow… soy restrictions need to check with your physician)

3-4 cloves Organic Garlic sliced

  

Gather the most fresh, bright green, Haricots verts, Fagiolini, green beans (whatever you choose to call them) and prepare to have your children begging for more. Children honestly fight for the last serving of these delicious beauties.

 If you do not have access to the fresh variety I have found that sometimes Sam’s has a frozen organic green bean that is delightful and very sweet. If you cannot locate these do not fret because any high grade organic frozen green bean will work just fine.  Add Olive oil to the sauté pan and then add your green beans. Add a pinch of garlic powder, a pinch of onion powder, and a pinch of Fleur De Sel and Sauté until the beans are al dente (means to the tooth) so not soggy, not soft, firm but not completely raw. Right before they are finished cooking add (to taste) the Braggs Amino Acids I use 2 Tablespoons. If the beans look like they need more oil add the additional olive oil and allow the oil to marry with the Braggs. Before serving sprinkle with the additional organic garlic powder, organic onion powder and serve. Offer Fleur De Sel at the table for personal salt preference.   

Variations: For those that cannot use Braggs use the same recipe just omit the Braggs completely. This makes a wonderful dish either way.

I also enjoy adding sliced garlic in this dish and if you choose to do this sauté the garlic in oil before adding the green beans. Continue with the recipe as above and enjoy. By using sliced garlic it is easy to pick out the pieces of garlic by allowing your guest to push them to the side of the plate if they do not want to eat the pieces. It makes it a friendlier dish rather than using minced garlic because it offers the wonderful flavor and aroma without forcing someone to eat the chunks of garlic.

Have a GranolaChic day and don’t forget to “ add a little green to everything”!!