Gluten Free Breading

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I've talked to you about gluten free fried chicken, and while this is pretty much the same, there are a few differences.  So if you want to fry whole pieces of chicken, go here, but if you want to bread something and fry it - you're in the right place!

With that out of the way, let's talk about fried food. Fried food is something the rest of the world takes for granted, while the gluten free humans drool (even just a little) down their shirts remembering the days of drive-thru chicken tenders and fish and chips.  I wish I was kidding, but the difference is simple.

If you tell me there's a gluten free bakery, I'll eventually visit it when I'm in the neighborhood.  If you tell me there's a place making gluten free breaded stuff I will literally run out of my house in my underpants, doing a sad and awesome Forest Gump impression as I speed towards glory.  I'm absolutely not kidding.

To save myself pants free panic time, I started making my own fried things.  It started with chicken nuggets, and it's still brewing as an obsession with all things fried.  I've made onion rings, fish and chips, chicken burgers and then some utterly weird things (like bacon stuffed fried mushrooms).  Frying has gotten weird in my house.  Weird and awesome.

So this breading is just that, it's a plain, utterly customizable breading to use on chicken (to make burgers, nuggets, schnitzels) or to use on fish for a crispy crust.  It is NOT a coating for onion rings or a beer better type situation for other things that call for a thicker pancakier batter.  (That recipe is coming soon)

Take my suggestions for spices or add your own.  As long as you taste your flours before you start tossing things in them, you'll be on point every time.  You can get a little weird with chili powders or cinnamon or you can get extra weird by making things like "curry chicken bites" or "jerk chicken tenders" just by changing the spice mix in the flour.  So get weird - it's worth it.

DifficultyBeginnerYields8 ServingsPrep Time15 minsCook Time7 minsTotal Time22 minsCategory, , , , , ,
Yields8 Servings
Prep Time15 minsCook Time7 minsTotal Time22 mins
 4 Chicken Breasts (if making nuggets)
 2 cups Coconut Milk
 1 tsp Lemon Juice
 1 cup Rice Flour
 3 tsp Salt
 1 pinch Pepper
 1 pinch Parsley
 2 tsp Garlic Powder/Granulated Garlic (make sure it's GF)
 2 tsp Onion Powder
 1 l Oil (for frying)

Mix together the coconut milk and lemon juice and set aside.

Prepare whatever you plan on breading and frying. For chicken nuggets/tenders cut the chicken into cubes or strips. Place your "to be fried food" into the lemon milk and set aside.

Fill a large, heavy pot half full with oil and place on the stove top over medium-high heat.

In a large plastic freezer bag, add your flour, salt and spices. Shake to mix.

Make sure the mixture is well shaken and then give it a taste. I know it tastes like flour and other stuff but you're tasting for the spice mix. This is what your chicken/fried food will taste like when it's done cooking, so you want it right. Adjust as necessary.

Remove your chicken piece by piece and drop into the freezer bag. Give it a good shake to coat it and set aside onto another plate.

When the oil is hot enough (drop in a small test piece, you're looking for the oil to really bubble when it hits), start gently places the chicken into the hot oil. Don't over stuff the pan, you do NOT want a grease fire on your hands.

When the chicken is cooked (or whatever you're frying) it will come closer to the surface of the oil. That's how you know it's done. Gently remove each piece using tongs.

Place on a wire rack to drain and repeat until all the chicken is cooked.

You're done! Crispy, deep fried breaded things, that have no wheat (but you don't have to tell!) Serve with your favorite sauce or carry on with your recipe that involved breaded something or other. These freeze well, reheat well and are kind of awesome cold. Just make sure if you're reheating to do it in an oven on 350 for about 15 minutes. Microwaves make for soggy fried things.

Nutrition Facts

Serving Size 6 Nuggets

Servings 8


Amount Per Serving
Calories 697
% Daily Value *
Total Fat 69.1g107%
Saturated Fat 19.8g31%
Sodium 882mg37%
Potassium 187mg6%
Total Carbohydrate 20.2g7%
Dietary Fiber 1.9g8%
Sugars 2.4g
Protein 2.7g6%

Calcium 15%
Iron 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 Chicken Breasts (if making nuggets)
 2 cups Coconut Milk
 1 tsp Lemon Juice
 1 cup Rice Flour
 3 tsp Salt
 1 pinch Pepper
 1 pinch Parsley
 2 tsp Garlic Powder/Granulated Garlic (make sure it's GF)
 2 tsp Onion Powder
 1 l Oil (for frying)

Directions

1

Mix together the coconut milk and lemon juice and set aside.

2

Prepare whatever you plan on breading and frying. For chicken nuggets/tenders cut the chicken into cubes or strips. Place your "to be fried food" into the lemon milk and set aside.

3

Fill a large, heavy pot half full with oil and place on the stove top over medium-high heat.

4

In a large plastic freezer bag, add your flour, salt and spices. Shake to mix.

5

Make sure the mixture is well shaken and then give it a taste. I know it tastes like flour and other stuff but you're tasting for the spice mix. This is what your chicken/fried food will taste like when it's done cooking, so you want it right. Adjust as necessary.

6

Remove your chicken piece by piece and drop into the freezer bag. Give it a good shake to coat it and set aside onto another plate.

7

When the oil is hot enough (drop in a small test piece, you're looking for the oil to really bubble when it hits), start gently places the chicken into the hot oil. Don't over stuff the pan, you do NOT want a grease fire on your hands.

8

When the chicken is cooked (or whatever you're frying) it will come closer to the surface of the oil. That's how you know it's done. Gently remove each piece using tongs.

9

Place on a wire rack to drain and repeat until all the chicken is cooked.

10

You're done! Crispy, deep fried breaded things, that have no wheat (but you don't have to tell!) Serve with your favorite sauce or carry on with your recipe that involved breaded something or other. These freeze well, reheat well and are kind of awesome cold. Just make sure if you're reheating to do it in an oven on 350 for about 15 minutes. Microwaves make for soggy fried things.

Gluten Free Breading
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