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Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)
Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Before you jump to Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. To make laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) you only need 15 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. Provide About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
  2. Prepare 2 Large eggs, well-beaten
  3. Provide 1/4 Cup Milk (or original Almond Milk)
  4. Take 1/4 Cup Dill Pickle Juice
  5. You need 2 Tbs. canola oil
  6. Get 1-1/2 Tbs. Kosher Salt
  7. You need 1 Tbs. Ground Black Pepper
  8. You need 1 + Tbs. Onion Powder
  9. Take 1 + Tbs. Garlic Powder
  10. Take 1 Tbs. paprika
  11. Prepare 2 tsp. Ground coriander
  12. Take 1 tsp. Baking Powder
  13. Get 1/4-1/2 tsp. Cayenne Pepper
  14. Take 1-1/2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
  15. Provide 3-4 Quarts Vegetable or Peanut Oil (for frying)
Instructions to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy.
  2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
  3. Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours)
  4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature)
  5. Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off.
  6. Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust.
  7. Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!
  8. Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy.
  9. Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!

This gluten-free fried chicken recipe is a classic Southern buttermilk fried chicken. As Southerners, my family knows fried chicken and this, my Remove the chicken pieces from the oil with tongs and place them on a cooling rack or paper towel-lined baking sheet. Let the fried chicken rest for at least. See recipes for Laura's Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) too. This gluten-free fried chicken recipe, made without buttermilk but coconut milk instead, has a Because we believe awesome fried chicken is a birthright for all, we bring you this recipe for the The chicken takes a bath in coconut milk rather than buttermilk, which renders it juicy and tender.

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