Gluten free diet blog

Boneless, Skinless Chicken BreastEgg (if tolerated) beaten with 2TBL. waterBasic GF Bread Crumb Mix (recipe follows)Optional spices: Salt, pepper, garlic powder, onion powder etc.Canola, coconut or other Vegetable Oil for frying

Slice chicken into strips, then into bite sized chunks

Beat Egg lightly with water and pour into a shallow pan or pie plate.

In another shallow dish, season Basic GF bread crumb mix with spices.

Dip chicken pieces first into egg, and then coat well in the crumbmixture. If egg cannot be used dip the chiken in melted CFmargarine or in milk subsitute. Roll each dipped piece in thebreading and coat well.

Fry in very hot oil, about 1/2″ deep until golden brown on allsides. Drain well on paper towel lined plates. Serve while warm.Extras that have been frozen reheat well.

Basic GF Breading

Perky’s brand nutty rice cereal (finely ground in blender or foodprocessor)Hol-Grain rice crackers (finely ground in blender or food processor)Mashed Potato Flakes (no sulfites, preferably organic)

Optional: Some people like to add chickpea flour to their breading.blend ingredients in a blender or food processor until fine.

Optional: GF Corn Flakes, crushed but not to a powder

Experiment with the proportions of these ingredients until you findthe breading mixture that you like. I generally use equal amountsof the first three, and add some corn flakes when I want more crunch.

For extra crunch and flavor, process roasted sunflower seads - thisis great when corn is not tolerated. Since sunflower seeds are oilyand could go rancid - add these to the rest of the breading asyou’re preapring to cook your meal.

Make a large batch and store in an airtight container, since thisbreading will be used in many other recipes.