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nitu_752002

gluten-free Chicken Strips

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Hi

I was trying to make chicken strips for my 2year old. I used rice bread crumbs for the coating but I found when frying it becomes a bit hard, is there anything else I can use or do you have a receipe that makes not so crunchy outer layer? The inside was nice and tender!

Thanks

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I use 1 part pamela's baking mix and 1 part gluten-free flour mix (mine is the rice flour/tapioca starch/potato starch combo) add salt, pepper, onion powder, garlic powder, paprika to taste. Dredge in a beaten egg before coating with the flour mix and fry. My family loves it. Whatever you decide to do, make extra for the freezer . . . cheeper than the frozen ones you buy.

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I buy a loaf of EnerG light rice bread and pulse it in the food processor, making crumbs that have a little texture but not too big. I store them in a ziplock in the freezer. No need to defrost. This method makes a crumb coating that fries up light and crisp.

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I buy a loaf of EnerG light rice bread and pulse it in the food processor, making crumbs that have a little texture but not too big. I store them in a ziplock in the freezer. No need to defrost. This method makes a crumb coating that fries up light and crisp.

Oooo, lovely idea! And much cheaper than buying expensive gluten-free bread crumbs too......

EnerG makes good stuffing too. Don't like it for much else though.

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Oooo, lovely idea! And much cheaper than buying expensive gluten-free bread crumbs too......

EnerG makes good stuffing too. Don't like it for much else though.

I agree with both statements. Here the light rice loaf is a dollar or two cheaper than the others, that's why we get that one.

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I agree with both statements. Here the light rice loaf is a dollar or two cheaper than the others, that's why we get that one.

We toasted a piece on a lark when I bought a loaf for stuffing, yeah... not so much. Scary stuff. Great for stuffing! Very strange......

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Hi!

Here is how I make mine. I owe many thanks to the Canadian program "Cooking with the Wolfman" on the Native Peoples TV Station. Hawooo! It is a modified tempura really.

For every pound of chicken (tenders or strips) take 4-5 egg whites (depending on size) and beat until white and frothy. Add in .5 tbs of cream of tartar, baking soda, salt and any spices you would like. I like to put in ground ginger and paprika, but you could do anything you like. Even none (gasp!)

Stir in garbanzo bean flour until a paste forms. You might have to add a TBS or two ofr warm water to get the right consistency.

Dip your chicken strips and fry until golden brown. Place on a cookie sheet and bake for an additional 20 minutes or so at 360F. I like these with sweet and sour sauce (the kind used on spring rolls.)

This batter, BTW is absolutely divine for friend walla walla or vidalia onion rings (the ratio is three eggs per onion, more or less), should you be lucky enough to have them at the market. It also works great for shrimp-- but be sure you mets are thawed, otherwise you get a mess.

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