Gluten Free Breaded Chicken Recipes
GLUTEN FREE BREADED CHICKEN
Make and share this Gluten Free Breaded Chicken recipe from Food.com.
Provided by Ilmar Simanovskis
Categories Chicken Thigh & Leg
Time 50m
Yield 10 pieces, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- combine all dry ingredients into a large bowl.
- whisk milk and egg into a separate bowl.
- dip each chicken thigh in the milk mixture and then into the dry mixture.
- place on a lightly greased baking sheet.
- place in oven at 350 F for 30 minutes.
GLUTEN-FREE CHICKEN NUGGETS
My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.
Provided by Lacy Thon
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.3 calories, Carbohydrate 24 g, Cholesterol 178.8 mg, Fat 8.6 g, Fiber 0.9 g, Protein 36.4 g, SaturatedFat 2.3 g, Sodium 249.4 mg, Sugar 1.7 g
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- Add the bread, chilli, garlic, salt and pepper and parsley to a food processor and blitz into crumbs. Pour out onto a plate. Pour the gluten free flour onto a second plate and on a the third plate, crack the egg and whisk up with a fork.
- Take one strip of chicken at a time, dip in the flour, and then the egg to coat on both sides. Then dip in the bread crumbs and coat both sides, ensuring the chicken is fully coated. Use your fingers to press the breadcrumbs onto the chicken so they stick well. Set aside on a board and repeat with all of the chicken strips.
- Heat the oil in a large frying pan on a med-high heat, until hot. Add the chicken strips - fry for 3 minutes and then turn over. Fry for another 3 minutes until golden brown on each side and cooked through.
- Remove the chicken onto a plate covered in kitchen roll. This will remove an excess oil. Serve hot with a dip and sides of your choice!
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