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!
This blog contains affiliate links. Also, I was given a free Blendtec blender, but all opinions are mine.
First off: How was your weekend??! Mine was seriously so amazing. I attended Women’s Conference and there is something so powerful about a bunch of women, coming together and feeling each other’s spirits. It was so uplifting! I hope your weekend was similarly good! Now onto this life-changing recipe.
I am American, and therefore love me some fried chicken. Unfortunately, regular fried chicken is usually put in buttermilk (dairy) and then dipped in egg, and then dredged in flour. Hello three of the top 8 allergens! YIKES!
So, I went to some creative measures to re-create this classic entrée. I used some cereal and my Blendtec blender. I know it sounds a bit crazy, but stay with me!
In my pre-allergy days, I loved to bread things with panko crumbs, because they’re like extra crunchy flour! So, I looked around my allergy-friendly pantry and saw some Rice Chex (or generic brand works too). I’ve had PLENTY of experience thanks to my 2-year-old that even when these get ground up and crunched, they keep that nice, crisp texture.
So, I threw a few cups of them in my blender, hit pulse, and added a few extra ingredients. And, that is how I stumbled on THE BEST allergy-friendly breading.
I found that adding some extra cornstarch for additional binding, and of course some spices really put the finishing touch. You’ll notice I didn’t do paprika, because my son can’t have it due to his EOE. But, this is a classic fried-chicken ingredient, so feel free to add it if you can.
Two last tricks for you: I think a cast iron pan is the best way to fry, so be sure to have one of those handy!
Then, be sure to not add the chicken until the oil is shiny and rippling. You want it to cook fast, and not sit in the oil forever–so be sure that heat is kickin’.
OK, I lied–one more tip: try to only flip it once! The more you handle it, the more likely the breading is to fall off. So, put the tongs down and let the oil do its work!
Lastly, I am a baby and enjoy skinless chicken breasts the best. I know that’s not typical of fried chicken–but eating crunchy skin just freaks me out. Feel free to use another cut of chicken and have the skin on. You’ll prepare it the same, but if you use dark meat, you may want to use a thermometer to ensure it’s cooked properly.
Just call me The Colonel, because this is one of my husband’s favorite meals, and mine too. I hope this helps you enjoy a classic in a new way that fits your dietary restrictions.
- 3-4 chicken breasts, cut into thin strips
- 2 cups original rice milk+2 Tablespoons lemon juice
- 4 cups Rice Chex
- 1 and 1/2 Tablespoons of cornstarch
- 1/2 Tablespoon garlic salt
- 1/2 Tablespoon salt
- Canola oil
- Cast iron pan
- Combine the lemon juice and rice milk. You are making a faux buttermilk by doing this.
- Place the chicken strips in the "buttermilk" and allow to sit for at least 30 minutes to several hours.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- Once the chicken is cooked through, remove it to a plate lined with paper towels to absorb the extra oil.
- Serve warm. We love to have it with sweet potatoes and my safe cornbread.
- 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.
Don’t forget to pin it so you don’t lose it!