Monday, June 6, 2011

Gluten Free Chicken Fingers/ Fried Chicken

I grew up picnicing with my family on the weekends. My mom and grandma would pack up my brother and I and head off for our day adventure to a park, museum, or zoo. My mother would also always bring our own food because we were thrifty and because my mom is a great cook and baker.
I figure it is time for my husband and I to start our own tradition but meld some of my old memories with our new experiences. For our first picnic outing I decided to tackle fried chicken.
When I went to the store I accidentally grabbed chicken tenders so this is the gluten free attempt at chicken fingers (AKA fried chicken).

    2 C buttermilk (****you can use fresh but I found this powdered buttermilk in the baking isle of my grocery store that worked great.)
    • 1 tbsp Dijon mustard
    • 1 tsp salt
    • 1 tsp ground black pepper
    • 1 tsp cayenne pepper
    • chicken (I used chicken tenders and there were about 15 pieces)
    • 2 C Bobs all-purpose GF flour
    • 1 tablespoon baking powder
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 5 cups vegetable oil for frying

    • *** as I stated I used a powdered buttermilk that you only add water too to get the 2 C that you need. I figure who really keeps fresh buttermilk on hand all the time unless you make fresh butter like I occasionally like to do)

      1. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator anywhere from 2 to 8 hours (I had mine marinate for about 3 hours).
      2. When you are ready to cook the chicken, combine the GF flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
      3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

      Bon Appetit

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