Don’t you miss it? That wonderful crispy, flavorful, mouth-watering chicken? It irritates me no end to go into any deli that sells fried chicken and smell the wonderful smells of it and know that I will be violently ill if I eat it. Frustrating. Having celiac disease is no joke. It is so not worth cheating. If it were, I would be eating a Boston cream doughnut right now. As it is, I know I can’t do that to my body because, even if I managed not to have major bowel issues, I would still be making my body sick.
What to do? Why, come up with my own recipe, of course! It’s very simple and so very tasty! You will need:
Boneless, skinless chicken breast (approx. four pounds,) pounded until 3/4 of an inch thick
3 eggs, beaten and set aside for dipping before dipping in the dry mixture
1 1/2 cups millet flour
1 1/2 cups potato starch
1 tsp. granulated onion
2 tsp. salt
1/4 tsp. black pepper
Mix all the dry ingredients together in a large bowl and set aside.
Canola oil for frying
Preheat a deep frying pan with about 3/4 inch of canola oil in it. When hot (You may test by dropping a bit of dry mixture in to see if it sizzles!) dip a chicken breast in the egg, and then the dry mixture, coating on both sides. Place coated chicken into hot oil and cook, turning occasionally until internal temperature reaches 165° F.
Take out, draining excess oil. Then set on a paper towel covered plate to lose as much of the frying oil as possible. (No one likes greasy chicken!!!) Repeat until you have cooked all of the chicken.
Serve with your favorite dipping sauce. Some suggestions are: