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Fried Chicken GF Shawns FAVORITE

Servings

NOTES : Gluten free / sounds weird to use skim milk powder and then add lemon, but it does impart a bit of a lemon flavour. We also never have milk in the house.

3 Large Chicken Breast, Cut In Strips
1 Cup Skim Milk
1 Lemon, Juiced
Salt, Pepper, Hotsauce, To Taste
2 Eggs, Beaten
1 1/2 Cup All Purpose Flour
1/2 Cup Almond Flour
3 Tablespoon Corn Starch
1 Tablespoon Baking Powder
3 Teaspoon Dried Oregano
3 Teaspoon Dried Rosemary
3 Teaspoon Dried Thyme
1 Teaspoon Hot Pepper Flakes
3 Teaspoon Black Pepper
2 Teaspoon Salt

1) Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot is what I use). Add the chicken strips and make sure they are all covered by the milk. Cover with plastic and leave in fridge for at least 4 hours, can go as long as overnight.
2)In a bowl place the 2 beaten eggs.
3) In a large pie plate add the rest of the dried stuff and mix well.
4) Remove chicken from liqued and let rest on a wire rack to dry a bit. Once dried place on a plate and wash rack for next step
5) Heat oil in a cast iron pan to frying temp. (375ish I guess)
6) Dredge chicken strips in dry / egg / dry and shake off excess each time, place on wire rack.
7) Fry 2-3 peices at a time until golden brown and internal temp is 175.
8) Drain on paper towel

Enjoy hot or cold, leftovers (if any) will last about 3 days in the fridge. Stays crunchy when you re-heat due to the corn starch.Main Page