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

Fried Chicken Nuggets --- Crispy! Help! Recipe Please!
0

35 posts in this topic

I would really, really love to be able to make fried chicken nuggets that turn out crispy & stay crispy. So that you don't waste your time providing recipes that are not what I'm looking for, I will stipulate what I'm not looking for:

Please no recipes for mock fried chicken baked in an oven. I want something fried in oil.

Please no weird flavors. I don't want coconut chicken or anything like that.

Please no recipes for "hot" chicken. No recipes for Tabasco chicken.

I want some plain, regular, nothing fancy, nothing gourmet, deep fried in oil fried chicken.

I have been using a potato flour & white rice flour mixture but it just doesn't get it.

I will be forever in your debt if you can help me out. I have looked online & on this board & found everything BUT.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I would really, really love to be able to make fried chicken nuggets that turn out crispy & stay crispy. So that you don't waste your time providing recipes that are not what I'm looking for, I will stipulate what I'm not looking for:

Please no recipes for mock fried chicken baked in an oven. I want something fried in oil.

Please no weird flavors. I don't want coconut chicken or anything like that.

Please no recipes for "hot" chicken. No recipes for Tabasco chicken.

I want some plain, regular, nothing fancy, nothing gourmet, deep fried in oil fried chicken.

I have been using a potato flour & white rice flour mixture but it just doesn't get it.

I will be forever in your debt if you can help me out. I have looked online & on this board & found everything BUT.

Wow. That's an interesting challenge!

I've not made them, but would sure love them!

I wonder if you could try doing a wheat-free tempura batter, which would be egg, cornstarch and a gluten-free flour mix (your rice flour would probably work). You would want to roll the chicken in your flour before dipping in batter so it will stick. For more texture, you could add some gluten-free breadcrumbs or some cornmeal or almond meal.

Hmmm...here's an idea at About.com!

0

Share this post


Link to post
Share on other sites

I get what you are saying and I make chicken strips once a week, everyone devours them, even the kid's friends. Like you, I use to use potato starch, no rice flour though, and they tasted good, but were not browned and crispy the way I wanted them.

So, I switched to tapioca flour. I simply dredge chicken tenderloins in tapioca flour, fry it in my deep fat fryer for around 10 minutes, then dump them out on paper towels and salt them.

Recently, I started using a KFC recipe, and it is even better, I get a good thick crispy outer layer that really tastes like KFC. I made them last night and my husband devoured them until he was in a food coma. Everyone who eats them, regardless of gluten-free status or not, simply loves them. I never have leftovers!

KFC chicken tenderloins or nuggets

frozen chicken tenderloins thawed out (2.5 pound bag)

egg and milk mixture (one egg, and one cup milk, or milk substitute)

flour mixture:

2 cups tapioca flour

2 1/2 teaspoons salt

3/4 teaspoon pepper

1/8 teaspoon paprika

1/8 teaspoon garlic powder

1/8 teaspoon baking powder

dredge in flour mixture, then egg/milk mixture, then back in flour mixture. Throw into your deep fat fryer for 10 minutes, or until nicely browned and crispy. For nuggets, just cut chicken breast or tenderloins into pieces, fry till crispy and brown.

0

Share this post


Link to post
Share on other sites

Thanks for that. I have been after the same thing. I haven't tried tapioca.

0

Share this post


Link to post
Share on other sites

I know you want tried and true but....although I have never fried these , they have baked crispy so I imagine they would fry great.

1st dredge in tapioca flour with salt , garlic powder and italian herb mix to taste

2nd in egg/milk mix,

3rd roll in well crushed corn chex . I blend them to get them small enough.

fry till done

0

Share this post


Link to post
Share on other sites




I absolutely LOVE Ian's chicken nuggets. You bake them. So good. Get mine at Whole Foods in the freezer section, but you're wanting to fry them. I GET that!

0

Share this post


Link to post
Share on other sites

THANK YOU ALL SOOOOO MUCH! I KNEW you would come through for me! I have been so frustrated trying to figure it out or find a recipe that was just plain, good old fried chicken. I didn't think of Tapioca flour. The potato flour leaves one with the distinct impression that you have just taken a bite of fried chicken as well as a french fry all in your mouth at one time. LOL! And while the potato/rice flour combo gets a little crispy in a few places; the crispy texture only lasts about 10 minutes.

I will have to order Tapioca flour online (small town here) unless I want to drive about 3 hrs. round trip (nooooooooooohmy.gif) to get some. But I'm looking forward to trying it! I'm going to try catsmeow's recipe first as that seems like it is closest to what I'm looking for. Plus I'm having to watch iodine & sals b/c of my dh rash so I can't use certain flours ---- yet. I didn't like using the potato flour as it contains potato skins which are high in iodine. But when ya gotta have fried chicken; ya GOTTA have fried chicken!

I'm a hopeful, happy girl this morning thanks to you guys!smile.gif

0

Share this post


Link to post
Share on other sites

Here's another suggestion that I've used even before I had to go gluten free: rice crumbs. I always got them in the health food aisle at the grocery store. This isn't rice flour, but specifically rice crumbs. I find the finished product is like a finer grade panko, but really nice crunch. Not sure if it's what you're looking for but worth a try anyway.

I found a link for the brand I used. I just seasoned it like hell with salt and pepper or maybe herbs de provence, used a seasoned egg wash and double dipped into the crumbs. Really good. One note: I always put them in the freezer as soon as I purchased, kept them from getting stale or rancid - no preservatives.

http://www.orgran.com/products/139/

0

Share this post


Link to post
Share on other sites

Here's another suggestion that I've used even before I had to go gluten free: rice crumbs. I always got them in the health food aisle at the grocery store. This isn't rice flour, but specifically rice crumbs. I find the finished product is like a finer grade panko, but really nice crunch. Not sure if it's what you're looking for but worth a try anyway.

I found a link for the brand I used. I just seasoned it like hell with salt and pepper or maybe herbs de provence, used a seasoned egg wash and double dipped into the crumbs. Really good. One note: I always put them in the freezer as soon as I purchased, kept them from getting stale or rancid - no preservatives.

http://www.orgran.com/products/139/

Hmmmm...... interesting. Thanks kwylee!

0

Share this post


Link to post
Share on other sites

When I was at Disney they said their deep frying batter had garbanzo bean flour and soda water. I don't know what other flours were in there but it was super-crispy and very good.

0

Share this post


Link to post
Share on other sites

When I was at Disney they said their deep frying batter had garbanzo bean flour and soda water. I don't know what other flours were in there but it was super-crispy and very good.

That's a very interesting piece of information Skylark. I know a chef at Disney ---- I think I'll just ask him for the recipe & post it here if he has it & can give it up.<br class="Apple-interchange-newline">

0

Share this post


Link to post
Share on other sites

That would be awesome! It was at the Raglan Road Irish pub in Florida Downtown Disney. I was so excited to have good fried foods. They had a dedicated fryer and everything.

0

Share this post


Link to post
Share on other sites

That would be awesome! It was at the Raglan Road Irish pub in Florida Downtown Disney. I was so excited to have good fried foods. They had a dedicated fryer and everything.

Great! Now I will be able to tell him where exactly you ate it. I don't know which restaurant he works at but he should be able to talk to the chef at that one. They probably all have the same recipes. I know they are quite conscious of food allergies/sensitivities & very aware of things like cc. He has been proud to say he has never had anyone get cc'd from his food. And well he should be proud. It can't be easy with the # of people they serve per day!

0

Share this post


Link to post
Share on other sites

We are really new at this gluten-free thing. I have tried to make chicken nuggets/strips in the oven and am not having luck.

But I have found that cutting boneless chicken breast into thin strips and rolling it in plain old cornstarch and frying in oil makes for crispy chicken nuggets that my kids love. The leftovers were still crunchy the next day.

I have also done this with boneless pork chops cut into strips. I think these are even better.

Sometimes the cheapest, simplest solution is the best. :)

Now if I can get this to work in the oven (less oil, healthier!), I will be so happy.

0

Share this post


Link to post
Share on other sites

We are really new at this gluten-free thing. I have tried to make chicken nuggets/strips in the oven and am not having luck.

But I have found that cutting boneless chicken breast into thin strips and rolling it in plain old cornstarch and frying in oil makes for crispy chicken nuggets that my kids love. The leftovers were still crunchy the next day.

I have also done this with boneless pork chops cut into strips. I think these are even better.

Sometimes the cheapest, simplest solution is the best. :)

Now if I can get this to work in the oven (less oil, healthier!), I will be so happy.

I might just give that a go Mary. thanks!

0

Share this post


Link to post
Share on other sites

We are really new at this gluten-free thing. I have tried to make chicken nuggets/strips in the oven and am not having luck.

But I have found that cutting boneless chicken breast into thin strips and rolling it in plain old cornstarch and frying in oil makes for crispy chicken nuggets that my kids love. The leftovers were still crunchy the next day.

I have also done this with boneless pork chops cut into strips. I think these are even better.

Sometimes the cheapest, simplest solution is the best. :)

Now if I can get this to work in the oven (less oil, healthier!), I will be so happy.

We do the same thing with the cornstarch. We like to season the corn starch first to add more flavor. They taste really good fried in coconut oil! My kids like to eat them plain and the hubby LOVES them diped in wing sauce.

0

Share this post


Link to post
Share on other sites

for the cornstarch coating are you using an egg/milk coating first? sorry for the basic question, new to cooking stuff like this but it sounds great.

Could it be panfried in oil, or is deepfrying the way to go?

0

Share this post


Link to post
Share on other sites

for the cornstarch coating are you using an egg/milk coating first? sorry for the basic question, new to cooking stuff like this but it sounds great.

Could it be panfried in oil, or is deepfrying the way to go?

I do dip the chicken in an egg/milk mixture first. You could pan fry or deep fry if you like.

0

Share this post


Link to post
Share on other sites

for the cornstarch coating are you using an egg/milk coating first? sorry for the basic question, new to cooking stuff like this but it sounds great.

Could it be panfried in oil, or is deepfrying the way to go?

I have been just rolling the strips in cornstarch and frying in a little oil in a skillet. Nothing fancy. I guess you could use egg or milk for coating. My kid has SPD so the plainer the better here. I wouldn't mind some spiciness to them though. I guess you could also deep fry them if you want.

I did this with pork strips today. They were still a little frozen (easier to cut raw meat that way) and they came out fine.

0

Share this post


Link to post
Share on other sites

Hi all! Last night I tried 2 of the recipes. Catsmeow's tapioca starch recipe & maryshe's cornstarch recipe. Hey, I was frying..... might as well try 2 at one time.

I have to say they were both good. The tapioca one really did taste much like KFC! The coating was a little tough but I attribute that most likely to the fact that I don't use a fryer; I'm a cast iron, dutch oven fryer girl. Add to that the fact that we are renting fully furnished & my cast iron is in storage so I only have UGH! teflon to cook in & it makes it very difficult getting frying temps & times right.

The cornstarch worked like a dream. And it did stay crispy at least until after dinner when we promptly devoured what were to be the leftovers.laugh.giflaugh.giflaugh.gif

And Skylark, I haven't forgotten about the Disney fried chicken. I have an email in to the Disney chef. Waiting for reply.

1

Share this post


Link to post
Share on other sites

Thanks for the review. I've never made mine in a skillet, and it is a dream in a deep fat fryer....just like KFC to me.

It's good to know that corn starch works well too, if I ever need to fry it in a pan versus my DFF, I'll do the cornstarch one. I wonder how it compares to the potato starch? I use to use it instead of the tapioca, and liked it. However, if cornstarch works, It would be better on the pocket book, the potato starch is a little spendy. Thanks again for the review! :)

0

Share this post


Link to post
Share on other sites

I have good luck with either sorghum flour or brown rice flour. I think the brown rice is crispier but the sorghum is a really pretty brown. Other than that I fry chicken the way my mom taught me. I dip in egg/milk mixture then in flour with lemon pepper and paprika -- paprika helps with the browning. I double dip to get a nice thick crust. The key to frying anything is good hot oil -- otherwise the finished product will be greasy. Also be sure to let it drain on paper towels when you take it out of the oil.

Works with nuggets, tenders or regular bone in pieces of chicken.

0

Share this post


Link to post
Share on other sites

Thanks for the review. I've never made mine in a skillet, and it is a dream in a deep fat fryer....just like KFC to me.

It's good to know that corn starch works well too, if I ever need to fry it in a pan versus my DFF, I'll do the cornstarch one. I wonder how it compares to the potato starch? I use to use it instead of the tapioca, and liked it. However, if cornstarch works, It would be better on the pocket book, the potato starch is a little spendy. Thanks again for the review! :)

The cornstarch doesn't have any potato flavor & when fried up tastes like fried chicken done with wheat flour. Yes, the cornstarch is much easier on the pocketbook than tapioca flour. Also, the potato flour really, really stuck to your fingers, the bowl, anything it touched --- very difficult to get off. Cornstarch was easy peasy --- so was the tapioca.

BTW --- here's the Disney fried batter recipe that Skylark raved so about. I'm going to try it too.

http://www.celiac.com/gluten-free/topic/94041-disney-fry-batter-recipe/page__p__804005__fromsearch__1#entry804005

1

Share this post


Link to post
Share on other sites

I know what you mean about potato flour...it's gross, I tried that one once when I was out of potato starch, which works excellent and does not have a potato taste. I'll bet the corn starch is the same way. I'm sure corn starch doesn't taste like corn....LOL

I am def going to try cornstarch in a pinch, but the tapioca thing is really good in a deep fat fryer, with super hot oil and then drained on paper towels. I just made them 10 min. ago and NOM NOM NOM....they are good, the family is polishing them off as I type.

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
      103,878
    • Total Posts
      919,449
  • Topics

  • Posts

    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
    • Gluten free apparently not helping entirely
      Jean, Maybe your boss can find you a job in the office for a while?  It's worth asking maybe? It's not easy being on constant travel with celiac disease but it can be done.  Your effort to find safe food is going to be harder than most but it is not impossible.  But if you can't manage it you should really think about getting a non-travel job.  Your boss may be willing to work with you on an office position, even if it's temporary.  That would give you some time to look for a local job and also eat a safer diet. It's really up to you to control your diet and make sure it is safe.  If you can't figure out how to  do that while traveling you owe it to yourself to figure a way out of the travel. Celiac disease isn't always fun and games.  Not always.   I hope you find a way to improve your circumstances.
    • Gluten Free baby food pouches?
      Anyone know of any baby food pouches that are gluten free?  We love to have them on the go for our kids (not just baby), but I have no idea which ones to get now!  We used to get Meijer brand and Plum.   Thanks!
    • gluten free, oat free, egg free breakfast ideas needed for 6 year old
      Thanks for everyone's suggestions!  I think I felt at a loss when we had to cut oats- we used to do cheerios and oatmeal regularly and now those are out.  She has a sensitivity to oats as well as wheat/barley/rye. 
    • So I've been glutened....
      The bloating has, if anything, got worse. It seems better when I'm lay down, when I stand it gets worse. Although the lymph swelling has gone down so maybe I'm through the worst. Hope so anyway... I never used to get a great deal of GI symptoms. Certainly not so serious as the other stuff. It's making me wonder if I just react differently now having been gluten-free for some time. I've noticed lot's of you saying that reactions seem to change over time. Of course its possible the other stuff was masking the GI things. I almost dont trust my memory of those times anymore because a whole chunk of my life seems to have been lived through a brain fog. Tomorrow I'm thinking of going away for a couple of days, maybe just taking some ultra simple food with me so I can try and settle my stomach by boring it into submission      
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,918
    • Most Online
      1,763

    Newest Member
    dae
    Joined