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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 Healthy Eating Can Be An Easy Choice.
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The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you tend to pick up many of the things without thinking. For example, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. One healthy alternative that can give you a great start to your day is oatmeal. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
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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. You can have laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
- Use About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
- Get 2 Large eggs, well-beaten
- Get 1/4 Cup Milk (or original Almond Milk)
- Take 1/4 Cup Dill Pickle Juice
- Prepare 2 Tbs. canola oil
- You need 1-1/2 Tbs. Kosher Salt
- Take 1 Tbs. Ground Black Pepper
- Prepare 1 + Tbs. Onion Powder
- Take 1 + Tbs. Garlic Powder
- Provide 1 Tbs. paprika
- Get 2 tsp. Ground coriander
- Provide 1 tsp. Baking Powder
- Get 1/4-1/2 tsp. Cayenne Pepper
- Get 1-1/2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
- Get 3-4 Quarts Vegetable or Peanut Oil (for frying)
Steps to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
- 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.
- Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
- 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)
- 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)
- 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.
- 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.
- 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!
- 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.
- Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!
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