Gluten Free Fried Chicken | SweetSavour
I believe there is an 80/20 balance to eating well, at least 80 percent of the time I try to eat well, keep to my calories, exercise regularly, etc.. But seriously, sometimes I just need some fried chicken! Lol. This is a gluten and dairy free recipe that is 100 percent a late night splurge!!
- 1/2 – 1 cup Corn Starch
- 5 Egg whites
- 1-2 large chicken breasts sliced into chicken “finger” sizes
- Up to 24oz container of oil (olive, grape seed, avocado are best but can be more expensive)
- All Seasons Salt (for seasoning each piece of chicken)
- Dipping sauce of choice
If your chicken is frozen, you can put it in a bowl of warm water and allow it to thaw, this can take anywhere from 30-45 minutes.
In a 13×9 inch pan (or container of similar size), add your egg whites and start with 1/4 cup of corn starch and mix well. Add more corn starch as needed to coat the chicken. Next, pat each piece of chicken dry (I use paper towels) and toss them into the egg and corn starch mixture. You want to coat eat piece of chicken as well as you can with both corn starch and egg. After all the chicken is in your pan, place in the fridge for at least 30 minutes, this helps the coating stick better to the chicken.
While the chicken is cooling, slowly heat your oil of choice in a pan that can stand the heat (I use a dutch oven or cast iron pan. I like at least 1-2 inches of oil available in my pan, but even just a basic inch should do the job. For temperature, I typically do a 3-5 or medium heat. PLEASE be careful, I have burned myself many a time, and it hurts, even just wearing a long sleeve shirt and/or using oven gloves can really save you.
It’s best to add a small test piece to the oil before adding your chicken, if it burns too fast lower your heat, or too slow increase heat. As you start to add your chicken (I like to use long tongs), don’t add more than 3-4 pieces at a time, the more you add the longer it will take to cook each piece. They take anywhere from 6-10 minutes to cook, maybe even faster. I error on the side of more cooked and take it out when it’s golden brown. Place on a paper towel to allow the grease to drip off. It’s also best to add the all seasons salt right after pulling out of the oil because it sticks better, add a nice light coat all over each piece of chicken.
Though I do avoid dairy as much as I can, I love Bolthouse Farms Yogurt Dressing, very low in calories compared to other dressings, and doesn’t have as terrible of ingredients, it also tastes REALLY good. The ranch flavor goes great with these little beauties!