Breaded(gf), Fried Chicken!

[Alexolua]

Anyone try this?

I bought some Enter-G Foods Bread Crumbs and had some chicken tenderlions (raw).

I filled a pan with oil, about enough to cover the chicken when put it, and then heated it up.

Then I would grab a tenderlion, rised it off with water, then rolled it in the Enter-G Foods Bread Crumbs, making sure it was completely covered. After that, I dropped it in the oil. Repeated this process with the rest of the chicken. Each pice, I think tooks in maybe 5-7 minutes (make sure to flip them!).. cutting them in half at their thickest to look for pink is a good idea!

Then I salted them, and ate them! Tested like "normal" food to me. Basically like my mom use to make, when she used real bread crumbs, lol.

Though I think she coated them in egg white, I just used water.. to help it stick. Raw chicken is quite sticky on it's own too. I figure you can change this around to fit your needs, maybe put some spices in with the Enter-G Foods Bread Crumbs or something.

Just wanted to share, incase someone liked chicken like this before going gluten-free!

[GEF]

Yum, that sounds delicious! I'm going to have to try some chicken fingers soon (they're my favorite gluten-full food). They're so my favorite that we'll go to fancy restaurants and I'll get those over anything else!

Thank you for sharing!!!

LOL.. I realized that I'm always replying to your posts!

Gretchen

[lesliewatts]

Being from the south, I can make a mean batch of GLUTEN fried chicken. The secret is soaking the chicken(raw) in milk about an hour before you plan to fry, putting salt and pepper in the flour (or this case the gluten-free bread crumbs) and heating your oil really well before you put the chicken in, and only flipping it once while your frying.

[Alexolua]

LOL GEF, and you're welcome. =)

lesliewatts -> I can't have any milk products either, but sounds like an interesting idea. Do heat up the oil though! And yeah, I figured someone more experienced could put spices in the gluten-free bread crumbs.. and I flip it a bit more than you do though, lol.. but still learning!

Thanks for adding your ideas for others who can have dairy! =)

[Boojca]

I made chicken "nuggets" this way for my son, but I had a problem with the breading sticking on...some had hunks of the bread fall off. Was this bc I turned it too much? Any tips on getting the breading to "stick" better?

[Alexolua]

Hmmm.. mine sticked fine. Nothing really came off in cooking. You could try dipping it in egg first maybe? Think some people do that.

I just ran my underwater, to clean it off.. and make it wet. Then rolled it in the crumbs.. making sure it was all covered, and had no problems.

Were you baking? Maybe it works different than frying.

[GEF]

One thing I love to do is dip the chicken in ranch dressing instead of egg (this is gluten-full recipe). Now, all I've got to do is find a gluten-free one, but it is soooo delicious!

Gretchen

[Alexolua]

That sounds interesting. Happy with my method, so why change? Though that does sound interesting too.. and I don't do eggs, trying to aviod most sources of egg, LOL.

This could be a good idea for me when I get bored of just bread crumbs, but right now.. it's so exciting and new compared to everthing else I eat, LOL.

Gawd.. it's so sad, when I find something new to make, not very advanced and fairly simple.. it's like I found the greatest food ever! hehe

[rattaway]

I make chicken nuggets for my family a lot. We use buttermilk. I cut the chicken into cubes and then roll them into buttermilk. Then I roll them into rice flour seasoned with Mrs. Dash grilling blends chicken seasoning and garlic salt then deep fry. They are great and our girls love them.

Rian

[Boojca]

Hi Rian,

I haven't forgotten you, life is just crazy right now! I will email soon, I swear...

Bridget

[crc0622]

I was going to suggest buttermilk, too, for those that can have dairy. A Southern thing, I think.

If your breading is falling off, your oil is not hot enough. Drop a couple of crumbs in the oil before you fry. If it sizzles and floats, it's hot enough. If it sinks, let it get hotter. (If it disintegrates before your eyes in a wisp of smoke, you've got it way too hot! )

You only really need to flip one time. Flipping too much will cause your breading to fall off and the chicken to absorb more grease because you're lowering the temp of the oil every time you flip. Don't be afraid of the oil being hot - if you get any smoking at all, turn down the heat a little - but not much!

Don't fry in olive oil. Too low a smoke point. Can't get it hot enough.

Celeste

[GEF]

(If it disintegrates before your eyes in a wisp of smoke, you've got it way too hot! )

Hehehehe!

I agree.. you have to have that oil hot and I'd turn it as seldom as possible.

Gretchen

[catfish]

I made all the mistakes possible when I first tried frying breaded chicken. Now I like to think I'm pretty good. Here's how I make mine, it's a little different, but everybody's version is a little different I think. I use glutenous rice flour instead of regular flour now that I'm gluten-free because it fries up really well, and pours easily--- doesn't clump like most starches do.

I use canola oil- good and high smoke point so it won't burn on you. Follow crc's advice to make sure the oil is hot enough but not too hot!

I dip the chicken in glutenous rice flour, then into an egg wash (just eggs and milk with a little salt and pepper) and then straight into the bread crumbs (I use 50/50 bread crumbs and crushed crisped rice cereal, gluten-free of course, to which I add some glutenous rice flour, some seasoned salt, pepper, and any herbs and spices you like) then drop it into the oil! Flip it once when it has turned golden brown on the bottom, and then take it out and put it on paper towel when it's done. The first dry dunk helps the egg wash adhere to the chicken, and in turn the egg wash helps hold the bread crumbs on.

If you want to make something really heavenly, add some freshly grated parmesan cheese to the bread crumb mix along with some dried basil, oregano and thyme. Put the finished breaded chicken on top of a pile of gluten-free pasta and pour your favorite tomato-based pasta sauce over the top. Sprinkle with mozzarella cheese and you have chicken parmesan that is to die for!