Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

gluten-free Chicken Strips
0

10 posts in this topic

Hello, do any of you have a recipe for oven fried chicken strips? Thanks

0

Share this post


Link to post
Share on other sites


Ads by Google:

Just follow any chicken strip recipe found on the internet and convert.  I use gluten-free breadcrumbs to coat (season with your favorites:  spicy or not) and water/soymilk to dip prior to coating.  You can use egg too to help bind the crumbs.  Some recipes use butter to dip but that adds calories.  Bake in a shallow pan at 400 degrees for about 25 minutes (juices will run clear).  

 

You can buy crumbs or make them from the ends of your gluten-free bread.  Grind them in the food processor or smash in a sealed baggie.  

0

Share this post


Link to post
Share on other sites

Some people like to use corn or rice chex for the coating.  Or gluten-free pretzels.

0

Share this post


Link to post
Share on other sites

I make chicken nuggets in my Acti-Fry for my kids. The coating is in a baggie and I keep it in the freezer using it a couple of times.

 

The coating:

1c tapioca flour

1c brown rice or al purpose gluten-free flour

1/2c flax and chia meal

3/4 tsp paprika

1 tsp pepper

3 tsp seasoning salt

3/4 tsp garlic

1 tsp baking powder

1/4 tsp mustard

 

I cut up about 4 chicken breasts, dip them in coconut milk and throw them in the bag. Shake the bag and place the coated chicken in the actifry.  I add about 3 Tbs oil (sesame or olive) and cook about 25-28 minutes. Crispy and the boys like them.

0

Share this post


Link to post
Share on other sites

Hello, do any of you have a recipe for oven fried chicken strips? Thanks

I use gluten-free muti-pup. flour, mix in my seasonings, very fine salt (like popcorn salt) and mix well.  I then prepare a milk and egg dip/wash with regular milk and eggs.  I dip the fresh chicken breast strips into the milk and egg dip and place into the flour mix.  After breading, I fry the strips in a skillet with margarine for 2 to 3 minutes or until they start to turn golden in color.  I then place all the strips on a cookie sheet and finish them in the oven at 350 degrees. 

0

Share this post


Link to post
Share on other sites




i did them once using honey and mustard mixed together for the 'glue' and crushed up honey nut cornflakes (gluten-free i think envirokids brand?) for the breading.  dip in 'glue', roll in cornflakes put on cookie sheet (i use parchment) spray with olive oil - bake til chicken is done (i think 20 min @ 350 but depends on how thick your strips are)  

 

i did that for breading chicken breasts stuffed with ham & cheese and baking, too, and turned out tasty.  

0

Share this post


Link to post
Share on other sites

I use potato chips.  All different flavors work well.  It can be really quick because you don't need to add other spices. (but I add parmesan cheese and we can't use eggs to make it stick to the chicken.  the oils from the chips crisps the coating nicely.)

0

Share this post


Link to post
Share on other sites

I make chicken nuggets in my Acti-Fry for my kids. The coating is in a baggie and I keep it in the freezer using it a couple of times.

 

The coating:

1c tapioca flour

1c brown rice or al purpose gluten-free flour

1/2c flax and chia meal

3/4 tsp paprika

1 tsp pepper

3 tsp seasoning salt

3/4 tsp garlic

1 tsp baking powder

1/4 tsp mustard

 

I cut up about 4 chicken breasts, dip them in coconut milk and throw them in the bag. Shake the bag and place the coated chicken in the actifry.  I add about 3 Tbs oil (sesame or olive) and cook about 25-28 minutes. Crispy and the boys like them.

 

Do you know which ingredient gives the nuggets their crunchiness/crispiness? I have been using parm cheese as my breading but no crunch. Don't want to use all the ingredients in your recipe but need to pick one that will add crunchiness.

0

Share this post


Link to post
Share on other sites

Do you know which ingredient gives the nuggets their crunchiness/crispiness? I have been using parm cheese as my breading but no crunch. Don't want to use all the ingredients in your recipe but need to pick one that will add crunchiness.

I hate to say it, but I think it is the frying that gives it crunchiness. I cook it in an Actifry machine and use about 3 Tbs of olive oil for 4 chicken breasts.

 

I've read that some cereals, or even ground up potato chips can give a crunchy coating when baked.

0

Share this post


Link to post
Share on other sites

I basically said this same thing on the chicken nugget thread, but crushed up potato chips are great on meat and veggies.  For meat that I don't want the coating falling off of, I use 1/3 parmesean, 1/3 crushed up chips, 1/3 corn meal, pulsed in the food processor until the chips aren't totally jagged.  If you bake them raised on a grate in the pan, the bottoms will not get soggy. Also if you have a convection oven (I got mine by accident yay for delivery mixups!) cook them with convection on and it will help take the moisture off the surface and get a crispy outside.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,096
    • Total Posts
      920,334
  • Topics

  • Posts

    • Awok, Welcome to the forum.  Have you considered trace gluten?  Here is a study on the topic: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3598839/pdf/1471-230X-13-40.pdf It could explain why you felt good for a while.  I personally was glutened badly last summer.  I have no idea what got me.  I suspect either a prescription medication or one gluten free product (not certified).  I ended up on a whole foods diet and avoided even certified processed gluten-free foods including grains until I was healed (three to six months).  
    • I've had a range of symptoms in the last 2 months and in the past few weeks I have discovered that my TTG abs (igA) levels were 41 (my igA tests were fine). The doctor said that he is pretty much certain that it is celiac disease and I am awaiting an endoscopy to confirm it.  Before I found out that my TTG abs (igA) levels were high, I noticed that my body was reacting really badly to dairy products. I went on an elimination diet and stopped all gluten and dairy products and felt much better. I carried this on after my results and thought that I must have developed a dairy intolerance due to my celiac. 2 days ago I accidentally consumed a glass of wine which I thought was dairy free but it contained Milk. I have not had any gluten.  I am currently in the middle of a flare up. All of a sudden rashes have started to appear on my hands and my anxiety has returned (usually not a anxious person). No diarhhoea, vomiting or digestive issues. I am currently suffering from muscle twitching, rashes predominantly on hands and feet, brain fog, pins and needles/numbness on hands, feet and arms. However, I have been tested for milk allergy and this came back negative. Is it possible that it is dairy that is causing my symptoms/autoimmune reaction and could this be a reason for elevetated TTG abs (igA) levels. Or has the doctor only picked up my celiac and missing something else. If it was dairy intolerance then I would have digestive issues but I don't seem to have any. Could it be the casein protein?  Anyone been in a similar situation or can anyone provide some insight? 
    • Hello Everyone, This is my first post here and I am writing to seek help from experienced people here. I have been suffering for over 4 years now and still no where close to having a solution/ satisfactory diagnosis of my problem. My problems started in Mar 2012 with sudden diarrhea which would not go away for days. At first, I was given general antibiotics medication which would help bring down the frequency for some days and then it would come back. Since then it has been going on. I am giving a time line and the series of tests and procedures I have gone through. Would like opinion from experienced and experts here. I can send the scans and reports if required. Would really appreciate the help. Male, Indian origin Mar 2012 - onset of symptoms - multiple bouts diarrhea - spaced 3-4 weeks, bloating, weight loss (to start with I was 74 Kgs), GP managed with antibitocs and loperamide for months Dec 2012 - consulted a GI doc towards end of 2012, Colonoscopy done - conclusion was "IBS" - was advised to manage stress. use Rifaximin and immodium Jan 2013 - Aug 2013 kept moderately fine for 3-4 months ..again started getting frequent diarrhea + weight loss (was around 70 Kgs) Oct 2013 - Consulted another doc, MD - stool and blood test - Ecoli and high Eosinophil Count, medication done for 5-6 months, montinored eosinophil from nov - Mar: always kept high.. came down but then again shot up in a month Mar 2014 - Consulted another GI expert - Endoscopy and duodenal biopsy done - H Pylori and Unremarkable Villious pattern, (weight 68 Kgs) - On and Off diarrhea continued. Given: Ivermectin July 2014 - again same doc - Blood test done: High Eosinophil count,  Colonoscopy and Ileum biopsy - preserved villous architecture, features of eosinophilic enteritis; Endoscopy  + duodenal biospy again - numerous H pylori bacteria, Preserved villous crypt ratio, features of eosinophilic enteritis > conclusion: I have eosinophilic enteritis. Started on Prednisolone (steroids) Aug 2014 - 3-4 days of severe diarrhea> weight came down to 65 Kgs. Hospitalised for 3 days - continued on Prednisolonerios Sep 2014 - After 10 days only again a serious bout of diarrhea - hospitalized again - put on IV fluid for 8 days - weight 59 Kgs. Colonoscopy + biopsy done: features of superimposed c. difficile colitis, non-specific mild colitis > c. difficle test came out negative. CT Enterolysis +Scan done: mesenteric lymphadenopathy > nothing wrong acc to docs. IgA deficiency found - diagnosed Celiac - advised for Gluten free diet.   Sep 14 - May 16: continued gluten-free diet, gained weight upto 63 Kg in Jan 16, but then started losing again and came to 59 Kgs in May. No signficant diarrhea. Minor issues. June 16 onwards: Again diarrhea started, still on gluten-free diet, weight lost - 54 Kgs now. hospitalised again under same GI doc - blood test - eosinophil high, CT Enterolysis done: Showing mucosal thickening in Jejunum and Ileum; Enteroscopy (going in jejunum) + jejunal biopsy - jejunal erosions + villous blunting, marked atrophic with V:C ratio of 0.5: 1 to 0:1. HttG blood test done - Came out negative> Conclusion : No gluten exposure (how?) + Refractory Celiac disease. June - July - have been suffering from continuous diarrhea (goes off for 5-6 days and comes back, bloating, trappings in abdomen - waiting for I don't know what. On Rifaximin + Ivermectin + Codeine Sulphate (for diarrhea) I am very depressed and have no clarity on what's going on. If it is celiac, why am I not doing better on gluten-free diet. If the villous damage is still there in small intestine, then why did I kept fine for Sep - May period? HTTG - negative now but was NOT taken in Sep when I was first diagnosed with celiac. Can we trust negative HTTG now and conclude that it has come down? I am 20 kgs down from my ideal weight and still going down. Have no clue what NOT to eat to stop this. Why is eosinophil always high. Can any of you expert help me to put my case to docs in other countries? With lots of hope, Alok          
    • So, I know I'm obsessing but...... University of Chicago Celiac Disease Center website says any total IgA result over 20 won't affect the celiac test.   If this is so,  I'm still confused as to what a weak positive ttg iga means even though her result was barely in this category.  Why bother having a weak positive anyway?   I just don't get it and our doc is on vacation so I won't know what he'll recommend for another week.  I'll be finding out this week if we can see a GI without a referral. Our lyme doc (she's had lyme, may still have it, like I said it's a long story) is having her do an IgG wheat test but I don't think that has any bearing on celiac does it?    
    • Hi!  I've had good luck at the Minnesota state fair because most food booths are only doing one thing so there is no cross-contamination. For example: french fries or chocolate covered bacon or Indian kebabs.   But I live in California and I am heading to the state fair today! Does anybody have any great food suggestions that are definitely gluten-free there? Thanks, Celiac C.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,131
    • Most Online
      1,763

    Newest Member
    Feralgurl
    Joined