It’s time for a crunchy recipe that brings all the right flavors! Due to my host of allergies, I’ve been on the hunt and search for a really good crunch in a coating for chicken. Also, a coating that sticks to the chicken and is full of flavor. It might seem like a simple list, but was deceiving difficult to achieve – that is until this recipe!
It’s been a long time since I had fried chicken and Mr. B heartily approved! The dish went quick.
Easy, family friendly, allergy friendly, and tasty – what more could I ask for!
CRUNCHY FRIED CHICKEN
Total Time: 1 hour.
Serving Size: 4
Free of the Top Eight Food Allergens.
- 4 Chicken Breasts, cut to thin strips
- Faux Buttermilk ( 2 cups original rice milk + 2 tbsp lemon juice)
- 4 cups of Rice Chex
- 1 1/2 tbsp of cornstarch
- 1 tbsp of garlic
- 1/2 tbsp of salt
- Canola Oil
- Create the Faux Buttermilk by combining the ricemilk and lemon juice.
- Place the chicken strips into the buttermilk and allow it to sit for at least 30 minutes. Longer the better.
- Meanwhile, in a blender, combine the chex, cornstarch, garlic, and salt until well combined and the chex is in crumbles. Pour the breeding mixture into a gallon bag.
- Next, pull out a deep pan and pour in the canola oil till the pan is completely covered and about half an inch deep. Turn your heat to medium-high to heat up the oil until it is hot and rippling.
- Once at least thirty minutes has passed, take out the chicken from the buttermilk and let the excess drip. Put the chicken into the bag, seal it up, and shake until all the chicken is thoroughly coated in breading.
- When the oil is hot enough, carefully lay the chicken into oil. Make sure not to overcrowd the pan.
- Allow the chicken to completely brown, before you flip it. To ensure the breading does not fall off, you only want to flip the chicken once.
- Once the chicken is thoroughly cooked, remove it from the oil and put onto a prepared plate with paper towels for excess oil.
RECIPE ADAPTED FROM ALLERGY AWESOMENESS
All The Best,