Crispy Fried Chicken for Celiacs
March 19th, 2009
Gluten Free Crispy Fried Chicken recipe for celiacs from America (hence use of Chex).
To prepare this start the night before:
1. Cut Chicken Breasts in halves or strips.
2. Stir up a mixture of Tapioca Starch Flour with water in a cereal size bowl.
Make the thickness – liquid and not paste (somewhere in between). (optional)
3. Dip chicken in thinned Tapioca water.
4. Place chicken in a covered bowl in fridge, overnight (if time permits).
5. Place 3 Cups of gluten free Rice Chex in a zip lock bag & crush w/rolling pin.
The next day:
6. Take Chicken out & season w/salt, pepper & your regular chicken spices. (could be any – sage, oregano, garlic powder, 2 crumbled chicken bullion cubes, paprika, Tony Chacheries seasonings or any)
7. Dip into a (cereal bowl size) crushed gluten free Rice Chex Cereal.
8. Dip into Tapioca starch or your favorite gluten free chicken flours.
9. Fry in 1 1/2 inches of Canola Oil till brown & crunchy!!!
Fry in 1 1/2 inches of Canola Oil till crunchy!!!
You should note that this can all be done immediately and does not need to be refrigerated.
This can also be done by just leaving off the water.
As an alternative this could be done in the oven & baked w/Olive Oil sprinkles over the top.