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2.5 lbs boneless chicken breasts (cut into strips or bites)
2.5 cps Gluten Free All Purpose Flour
1 tbsp paprika
1 tsp black pepper
2 tsp garlic powder
1 tsp thyme
1 tsp salt
oil for frying
Heat about 1/2 in oil in a large pan on medium heat. While heating, whisk eggs and 1 tbsp water in a medium sized bowl. In a large bowl combine flour and seasonings. Once oil is hot, dip a piece of chicken in egg, then coat in seasoned flour. Repeat in egg and flour again, then stick into oil. Repeat with the rest of the chicken, cooking up to 8 pieces at a time. Each piece takes about 4-6 minutes to cook depending on the thickness. Flip halfway through. Cooked chicken should be light brown on the outside and white inside. As each piece is finished, place onto a tray lined with paper towels. Makes around 10 servings. To reheat frozen leftovers, place chicken on a baking sheet and cook in the oven for 15 minutes on 400 degrees.
Fried chicken has always been one of my favorite foods. There have been times in my life where I lived on it, so it was one of the first things I learned how to make gluten free. Its a pretty time consuming recipe, but it’s worth it. And if you make big batches you can freeze leftovers and heat up a couple pieces for a quick meal. You can also use the recipe to make boneless wings, just by making the chicken bite sized and coating it in sauce.
Let’s start with the ingredients. First you need chicken. I like to get a big pack of boneless chicken breasts and cutting it up into pieces. I generally start with cutting each breast in half to make them thinner so they cook faster, and then cut into strips, bites, or chunks. You can also by the chicken already cut into strips if you’re wanting to save a little time. The flour I like to use is Bob’s Red Mill 1 to 1 Baking Flour, or Bob’s Red Mill All Purpose Baking Flour. You’ll also need vegetable oil, eggs, and seasonings. Store brand is fine for any of the seasonings, but if you want to kick it up a notch, McCormick’s Smoked Paprika adds a really nice smoky flavor.
Once you have all your ingredients together and your chicken cut up, put about 1/2 oil in a large skillet and heat on medium heat. I prefer to use my cast iron skillet because it’s easy to clean after. While the oil is heating, beat your eggs and a tablespoon of water in a medium bowl. The water helps the eggs from being so gloopy that you have eggs hanging from the chicken as you’re breading it. In a large bowl combine the flour and seasonings and stir well. To check that the oil is hot enough for frying, drop a pinch of flour into the pan. If it’s ready it’ll slightly bubble.
Once the oil is hot, you’re going to bread the chicken one piece at a time. Start by dipping it in the egg, then coating it well in the flour. I like to double bread it to make sure its got a good coating, so you’ll repeat in the egg and flour before sticking it in the oil. Continue with more of the chicken pieces while the first ones cook. Try to remember the order you put your pieces in, to make it easier to remember when to flip and remove them. Each piece needs to be flipped around 2 minutes in. You can tell its ready to flip when the side start to look crispy and golden. Each piece is ready to come out after 4-6 minutes depending on thickness. A little extra time if you’re unsure won’t hurt it, and it’s better to be safe. When the whole piece looks crispy and brown and the inside is white a juicy, it’s done and ready to go onto a tray lined with paper towels. The towels soak up the extra oil so the breading doesn’t get soggy.
Once all the chicken is cooked you can serve immediately, or bag it up and freeze it for later. To reheat frozen chicken, just stick in the oven at 400 degrees for 15 minutes. It’s great for quick lunches or late night snacks.