Glady’s Gluten Free Fried Chicken Tenders
4 boneless skinless chicken breast halves
brine (1.5 tsp. salt for each 8 oz. of water)
1 c. gluten free flour mix
Salt, to taste
Black pepper, to taste
Paprika, to taste
1 large egg
1 c. buttermilk (may sub 1 c. milk alternative + 1 Tbsp cider vinegar)
Canola or peanut oil
Cooking Directions: Cut chicken into strips and soak in brine overnight. Drain chicken and pat dry. Whisk egg into buttermilk. Put flour mix in a shallow pan and sprinkle with a few dashes each of salt, black pepper & paprika. Dip chicken into buttermilk mixture and then coat with flour. Set aside on a paper towel. Once all chicken has been coated, recoat the chicken with additional flour. Heat oil to 350 degrees F in a large deep skillet. Fry chicken pieces until a light golden brown, only flip once. Place chicken on paper towels to drain when they are done.
Is there a baked version of these? Would they bake well in the oven? Of does the coating get mushy?
Thanks!
Hi Tricia,
I’ve never tried to bake these. It’s one of those recipes that we’ve just always made the exact same way that Grandmother did =)
If you cant have dairy, for the buttermilk. I use my almound milk and add lemon juice let sit for about 15 minutes. And youll have butter milk