Chicken Strips

What child in America doesn't want chicken strips??  Boonie, my big guy, is no different.  So when he began a gluten-free diet, I set out to make all the foods he loved--gluten-free.  That meant chicken nuggets and these chicken strips pass the highest standard -- all three boys love them!

What you'll need:

boneless skinless chicken breasts

brown rice flour

garbanzo and fava bean flour

curry

salt pepper

buttermilk

egg

canola oil

lime (optional)

Wash and dry and trim the fat of five fully thawed boneless skinless chicken breasts.

We're gonna have to sacrifice a ziploc baggy to get our chicken breasts pounded to about 1/2 inch thickness.  Slip it inside the bag and pound out those frustrations with the flat side of the meat pounder.

The one on the left has not been pounded and the one on the right has been pounded.  Pound all of the breasts so that they are uniform in thickness.  This way they will cook uniformly and for the same amount of time. Cut each breast into strips.  I usually get four.

In one pie plate add 1/2 cup of brown rice flour and...

Garbanzo & Fava flour (Garbanzo flour is fine).

1 cup.

2 teaspoons salt...

2 tablespoons curry powder...hmmm...

and 1 teaspoon pepper.  Whisk it together--careful! so it doesn't all go spilling over the edge.

In a second pie plate add an egg...

3/4 cup buttermilk...we've been working through that buttermilk...

into the pie plate of wet stuff...

a tablespoon of canola oil

about a tablespoon of water...

and the juice of 1/2 a lime (if you don't have one, don't worry just keep going).  Whisk the wet stuff up really well.

Set up your assembly line of chicken strips, wet dip and flour dip.

Fork each strip a couple times so the wet dip will soak in.

Now we have to add about a 1/2 inch of canola oil (high-burning point oil--not olive) to a large stainless steel skillet.

This much oil.  Turn on the heat to medium-high for five minutes, then turn it down to medium for three minutes.

Dip the strips in the wet dip.

Let them soak while the oil is heating up.

Roll each strip in the flour mix.  I end up using my hands to roll it, pat it and whatever else to get it really covered with flour.

Lay the strips in the oil gently...don't overcrowd...

Stay with the strips and watch them...about four minutes and...

 and some will be ready to turn.

Turn with your fork when one side is golden browned.

When they're finished, they go onto paper towels to cool a bit.  Then I get the organic ketchup and mix up a big spoonful of mustard, a small spoonful of Dijon, a big spoonful of honey and a three drops of Tamari soy sauce (gluten-free) for a tangy honey mustard.  The Boys love it!

Yours will love them, too!

Enjoy,

The Good Food Fairy

GLUTEN-FREE CHICKEN STRIPS

Ingredients

5 boneless skinless chicken breasts

1/2 cup brown rice flour

1 cup garbanzo & fava bean flour 

2 tablespoons curry

2 teaspoons salt

1 teaspoon pepper

3/4 cup buttermilk

1 egg

1 tablespoon canola oil

1 tablespoon water

canola oil for frying

Method

1. Prepare chicken strips.  Pound each chicken breast to uniform thickness (about 1/2 inch) and cut into strips.

2. In a shallow dish whisk together the dry ingredients.

3. In another shallow dish whisk together the wet ingredients.

4. Prick the chicken strips with a fork three times each or so and soak them in the buttermilk mix while the oil is preheating.

4. In a large skillet, add enough canola oil to come about a 1/2 inch up the sides of the skillet and preheat it over med-high heat for five minutes.  Then turn the heat down to medium for three minutes.

5. Dip the strips in the flour mixture until thoroughly covered and lay them gently in the oil.  

6. Cook until tdeep golden brown on each side (about 4-6 minutes on each side).  Remove to a platter lined with paper towels.  Serve with favorite dipping sauces.

*Frying tip: Allow the oil to heat up about a minutes in between each batch of strips.