34 replies to this topic

[squirmingitch]

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.

[beachbirdie]

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!

[catsmeow]

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.

[mushroom]

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

[Mizzo]

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

[freeatlast]

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!

[squirmingitch]

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 (noooooooooo) 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!

[kwylee]

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/

[squirmingitch]

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!

[Skylark]

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.

[squirmingitch]

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">

[Skylark]

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.

[sora]

This is a bean flour one. Just switch the beer for pop or soda water.

http://noglutenvegan...nion-rings.html

[squirmingitch]

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!

[maryshe]

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.