Wednesday, September 15, 2010
Gluten Free Dairy Free Fried Chicken!
I hope everyone started today off well! I am feeling pretty good today. Do you ever have days when you wake up and feel strong? Well, I actually feel really strong today. This morning was an earlier one for everyone here since the boys both had art club this morning. I got up at 5:40am before the alarm even went off. The cats even thought it was too early...they didn't even move when I got up and normally they are all over me first thing. Anyway, I got up, did a great boxing workout, focused on my arms and shoulders (since I did legs yesterday), went on a beautiful walk and then did a little yoga (hello old friend). Yep, this is going to be a great Wednesday!

Back it up to last night...ya'll (you all - for the non-southerners) I made gluten free, dairy free fried chicken last night. I am pretty sure my husband will stay with me forever now. Yes, I know fried chicken is not the healthiest thing in the world for you, but it has been a year since the illustrator has eaten' it and his southern boy gene was starting to go through withdrawals. I have to admit that I have not fried chicken since I was in culinary school (if even that). I don't like fried foods and never have (unless we are talking apple fritters and we all have exceptions to our rules) so this was kind of a big deal for me.

(The man could not wait to eat have to let it cool before you eat it so the crust sticks to the chicken. I left him alone with the was a moment for him.)

I don't like to fry things at home because it makes the whole house stink or so I thought. I did a lot of research on the subject since I am not seasoned with the whole frying thing (pun intended). In the end I decided to use my southern intuition and just go with the flow.  The illustrator said he wanted just plain fried chicken...nothing crazy.  So, that is what I did.

(This is a piece that was aloud to sit for a little bit and the crust stayed on perfectly! The man actually likes his fried chicken cold and from the nibbling that occurred later from the trail of crumbs, I can tell you that the crust was still crispy and stayed on the chicken!)

Ya'll know I made it the healthiest I could. This was boneless skinless chicken breast, it was fried at exactly 350 degrees and then placed on paper towels to drain. I used peanut oil and it did not smell at all. I was really surprised. Don't get me wrong, I won't be doing this all the time, but as anyone who has dietary restrictions knows, living without your favorites forever is not fun!

My inner southern girl wanted smashed potatoes and gravy. I wanted a lighter gravy though to offset the heaviness of the rest of the meal. I also made some mini lentil oat burgers to have as my protein. I left out the veggies, added shredded onion and made them with my small scoop...they turned out well. Oh and I was apparently the only one interested in greens with dinner, so I ate it all on a bed of lettuce.

We were all happy campers last night after this.

Gluten Free Dairy Free Fried Chicken

4 lbs boneless skinless chicken breast
Kosher salt
cracked black pepper
2 cups Bob's Red Mill Gluten Free All Purpose Flour
1/2 cup almond milk
2 eggs
Peanut oil

Heat enough oil to 350 degrees in an electric skillet or frier to cover the chicken pieces.

Cut the chicken breasts in half or strips.  I cut mine in half this time, but next time I am doing strips. Generously salt and pepper the chicken (I think this is a key component along with the double flouring).

Mix the eggs and almond milk in a bowl and set aside. Place the flour in a separate bowl.

Dip the chicken in the flour, then dip it in the egg mixture and then back in the flour to evenly coat each piece. Place on a sheet pan while your oil comes to temperature and all the chicken is coated in flour.

Place chicken in the hot oil and cook until it reaches 170 degrees on an instant read thermometer (your best friend while cooking meat). Flipping halfway through. It took about 25 minutes for a half chicken breast. Place on a paper towel lined platter and allow to rest for 5 minutes.


2 cups water
1 cube Not Chick'n Bouillon
2 TBSP cornstarch
1 TBSP Bob's Red Mill Gluten Free All Purpose Flour
salt and pepper

Bring the water to a boil with the bouillon cube. Mix the cornstarch and flour with 2 TBSP cold water and then pour it slowly into the broth while whisking the broth quickly. Bring to a boil and whisk until thick. Salt and pepper to taste.

***The illustrator ate a salad with his chicken today for lunch.

I am entering this in the glutenfreehomemaker's Gluten Free Wednesday.

Ok, give me your guilty pleasures...what food do you splurge on from time to time?

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posted by Sarena Shasteen - The Non-Dairy Queen @ 1:04 PM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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