I would like to make my own chicken tenders. I usually used ww flour with cornmeal and spices. what would be a good sub for the ww flour? I have coconut flour and almond flour, would one of those work?
Crispy Breading Substitute?
Posted 08 March 2013 - 01:27 PM
Try Potato starch or Potato flour. The other thing I have used is Gluten Free Corn Flakes, just crush them in a plastic bag. Also marinade the chicken in buttermilk. The coating sticks better.
Posted 08 March 2013 - 01:34 PM
Sounds totally crazy but works great. I take plain white rice and grind it in my blender to make a fine rice flour. I dip the chicken in egg and then into the ground rice and fry in olive oil. Works great with fish too.
Posted 08 March 2013 - 05:58 PM
I made them with a mixture of rice flour and crushed doritos. Try them with any gluten-free chip or cereal. You could try several different "flour" coatings, just put mixtures in small bowls to see what flavors you like. Then fry and taste test...yum! I was just watching a cooking show on TV, and they were making them. They said to put a little baking soda in the flour mixture to help them brown better.
Posted 09 March 2013 - 03:42 PM
Not sure if this is what you are looking for exactly but I made awesome Extra Crispy chicken over the weekend.
All I did was dip the chicken in egg beaten with milk and then into all purpose gluten-free flour that I seasoned to taste and then dipped it back into the egg mixture, then iback into the flour.
Its a little goopy this way but if you get enough flour on the second time, it stops being runny. But your hands get all doughy
Then I deep fried the chicken and the coating was nicely crispy.
If you are looking for more of a panko type coating, I woudl suggest getting a gluten-free corn flake cereal and cruching it up however fine you want to. I used natures path but found it to be a little sweet for coatingbut it wasn't horrible. It would be better if I could find a cereal that was not sweetened but the selection is not good where i am.
Posted 09 March 2013 - 07:39 PM
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Posted 10 March 2013 - 10:14 AM
Thanks for all the great ideas:) I will have to go shopping and try them all:D
Posted 10 March 2013 - 10:58 AM
If you bread it twice it comes up crispier( my father in law owned a Chinese restuarant for 20+ yrs and said secret to crispy even coating is double coat)
Posted 13 March 2013 - 09:08 AM
I recently saw a cooking show where they used corn flakes for an extra crispy coating, and it wasn't even specifically for gluten-free anything. Another recipe, they used cornstarch.
Posted 13 March 2013 - 04:38 PM
I have tried the ian panko and gluten-free bisquick on chicken -- both were good, but since I have to omit egg, neither was particularly crispy
Posted 14 March 2013 - 05:30 PM
I took some leftover bread and grated it w/ a box grater so the "shards" were pretty big. Then I toasted it all and have what I think is gluten-free panko.
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!
Posted 15 March 2013 - 06:26 AM
I use gluten-free cornflakes all the time (every gluten eater I've ever fed them to, raves about them) - I always felt it was missing something and was constantly playing with the spices. I then found a recipe in which you mix mayo and parm cheese in a bowl and coat the chicken (or pork chops, my favorite) with that first, then the crushed cornflakes. Bake and enjoy! Something about the combination is heavenly. Ok, now I'm hungry. I use gluten-free cornflakes as a topping for my vegetable casserole too - they are a staple in my house.
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