Wednesday, November 3, 2010
Gluten Free Chicken Dippers
Approximately 1/2 pound of chicken tenders or sliced chicken breasts
1/2 cup or so of gluten free flour mix (I used Bob's Red Mill)
1 egg, slightly beaten
1/2 cup of corn meal
1/4 cup of corn flour
2 tbsp. vegetable oil or preferred cooking oil
1. Lay the chicken strips or tenders out on a clean cutting board and cut away any visible fat. Pat the chicken dry.
2. Spread the gluten free flour out on a dish and break the egg into a bowl. Beat the egg just enough to mix the yolk and white.
3. Mix the corn meal and corn flour together and spread out on a dish.
4. Heat the vegetable oil in a large frying pan over medium high heat.
5. Dip the chicken strips or tenders into the flour and shake off the excess. Dip into the egg, then into the corn meal and flour mix. Turn to coat evenly.
6. Drop the chicken into the hot oil and brown. Turn and brown the other side. Remove to a clean plate.
That's it. That's all there is to it. Serve them with a favorite dipping sauce. My son likes ketchup. My husband and I like a Polynesian dipping sauce.
I converted this recipe for my daughter the vegetarian, substituting mozzarella cheese for the chicken. Put the cheese into the freezer for about 10 minutes, then cut into sticks, about 1/4 inch thick. Follow the same process and serve them up with barbeque sauce.
The best thing about this recipe is the versatility. Add chili powder to the corn meal mix, or paprika. Make a little jalepeno sauce and serve it up. Once you have a basic recipe such as this, the possibilities are all up to you.