Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks). All Reviews for Laura's Gluten- and Dairy-Free Pumpkin Muffins. Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients. I made the yummiest Fried Chicken Tenders EVER!
I made gluten free dairy free fried chicken. I am pretty sure my husband will stay with me forever now. Yes, I know Southern fried chicken is not the healthiest thing in the world for you, but it has been a year since my husband was diagnosed with Celiac disease, and consequently since he has eaten. You can cook Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients of Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)
- Prepare of About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks.
- It's 2 of Large eggs, well-beaten.
- It's 1/4 Cup of Milk (or original Almond Milk).
- You need 1/4 Cup of Dill Pickle Juice.
- Prepare 2 Tbs. of canola oil.
- Prepare 1-1/2 Tbs. of Kosher Salt.
- It's 1 Tbs. of Ground Black Pepper.
- Prepare 1 of + Tbs. Onion Powder.
- Prepare 1 of + Tbs. Garlic Powder.
- You need 1 Tbs. of paprika.
- It's 2 tsp. of Ground coriander.
- It's 1 tsp. of Baking Powder.
- You need 1/4-1/2 tsp. of Cayenne Pepper.
- It's 1-1/2 Cups of Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready).
- You need 3-4 Quarts of Vegetable or Peanut Oil (for frying).
This gluten-free fried chicken recipe is a classic Southern buttermilk fried chicken. As Southerners, my family knows fried chicken and this, my Remove the chicken pieces from the oil with tongs and place them on a cooling rack or paper towel-lined baking sheet. Let the fried chicken rest for at least. These gluten, dairy, and egg free chicken fingers taste better than the original version.
Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) instructions
- In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy..
- Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter..
- Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours).
- Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature).
- Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off..
- Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust..
- Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!.
- Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy..
- Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!.
They are easy to make and your kids will LOVE them. Your kids won't even know you changed the recipe of their favorite chicken tenders. Great for kids with food allergies, or those who are eating gluten, dairy. Gluten-free chicken tenders are coated with almond flour, then fried in avocado oil until golden brown and delightfully crispy. I've been staying away from processed chicken tenders for years.
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