Fried Chicken (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free)
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Finally a gluten-free AND egg-free fried chicken that is crisp and flavorful. Using a few secrets like: blenders and cereal, this is a unique recipe to get that crunchy, yummy coating that you're wanting. Free of gluten, dairy, egg, soy, peanut and tree nuts this is also top 8 free too!
  • 3-4 chicken breasts, cut into thin strips
  • 2 cups original rice milk+2 Tablespoons lemon juice
  • 4 cups Rice Chex
  • 1 and ½ Tablespoons of cornstarch
  • ½ Tablespoon garlic salt
  • ½ Tablespoon salt
  • Canola oil
  • Cast iron pan
  1. Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this.
  2. Place the chicken strips in the "buttermilk" and allow to sit for at least 30 minutes to several hours.
  3. While the chicken rests in the mixture make the breading. Combine the cereal, cornstarch, garlic salt and salt in your blender. Pulse until the cereal is crumbled and everything is combined.
  4. Meanwhile, add enough canola oil to your cast iron pan to completely cover the pan and be at least a half inch deep. Turn your heat to medium-high heat to get your oil hot, shiny and rippling.
  5. Pour the breading mixture into a thick brown paper bag. (Sometimes I'll double the bag, just to ensure it doesn't break while I toss all the chicken.)
  6. Take the chicken out of the "buttermilk" and shake off the excess liquid. Place the chicken in the brown paper bag (you can do several pieces at a time), and shake to evenly coat in the breading.
  7. Once the oil is hot enough, gently lay the chicken tenders in the pan. I like to start on the outside and finish in the middle, since the middle is the hottest. Be sure to not overcrowd the pan.
  8. Allow the chicken to completely brown before you flip it. You want to only flip it once, to ensure the breading doesn't fall off.
  9. Once the chicken is cooked through, remove it to a plate lined with paper towels to absorb the extra oil.
  10. Serve warm. We love to have it with sweet potatoes and my safe cornbread.
  11. If you have extra and need to re-heat it, be sure to do it in a toaster oven or oven as a microwave will make the breading mushy.
Recipe by Allergy Awesomeness at