Crunchy Gluten Free Fried Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl.
• In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Steps:

• Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
• Preheat about an inch of oil on medium high.
• Put the dry ingredients in a large zip lock bag and shake.
• Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
• When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
• Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
• Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
• You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.

Steps:

• Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
• Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
• Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
• Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
• Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
• Don't overcrowd the pan. You can always do this in two batches.
• Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
• Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Steps:

• rinse and cut chicken breasts into 2 inch strips.
• combine flour, salt and pepper in a bowl.
• combine egg with 1 tablespoon olive oil in a bowl.
• crush rice chex with a rolling pin in a gallon zip lock bag, leave in the bag.
• combine 1/4 cup olive oil with 1/4 cup vegetable oil in skillet.
• pat dry chicken breasts, roll in flour mixture, dip in egg mixture and shake in rice chex.
• place on a paper towel on a plate and refrigerate for at least 1/2 hour.
• fry in olive oil and vege oil mixture until golden.
• OR
• Spray a baking pan with canola oil and bake 30 minutes at 350 degrees. Cook for 20 minutes on one side, turn and cook an additional 10 minutes to brown and get crunchy.