A recent post by one of our favorite bloggers, Heidi Bayer, the mom behind Brooklyn Allergy Mom.
One of the foods we miss most is, yes, fried chicken. Never a part of our diet until this year, we really feel as if this recipe has been perfected and wanted to share it with you! If you’re still not sure what “Gluten-free” means, please check out the definition here. If you’re wondering if ALL gluten free products are OK for your Wheat/Gluten allergic child, the answer is ‘NO’, always, always read the ingredients!
Allergy Free Gluten-Free Fried Chicken
©2010 by Heidi Bayer aka BklynAllergyMom. All Rights Reserved.
1 Package Murrays Chicken Boneless, Skinless Chicken Breast (about 2 pounds of chicken)
1 Cup Gluten Free Corn Flakes
1 TBSP Tapioca Starch
2/3 Cup Maseca (corn flour)
2/3 Cup Cornmeal
1 TBSP Italian spice mix
1 TBSP Olive Oil
1/2 Cup Rice Milk (or Milk if you can use it)
Salt
Pepper
3 Cups Canola Oil, Olive Oil, or another type of oil
1 Large Pan for frying (pick one with high sides) or a fryer
Wash the chicken under running cold water. Place it on a plate and dry with paper towels. Salt and pepper well on all sides. Cover with plastic wrap and let sit room temperature for 30 minutes.
While the chicken is resting, place the corn flakes, maseca, cornmeal, and spices in the blender or cuisinart. Pulse a few times. To that, add the olive oil and pulse again — the mixture should pull together a bit and look a bit like large breadcrumbs. Pour into a bowl.
In a separate bowl, pour in rice milk, and/or regular milk.
Place the oil in the pan and turn the heat to medium-high until the oil is hot, but not smoking. Dredge the chicken peices through the rice milk, then the breading, making sure that the chicken is covered on all sides. Place the chicken carefully in the hot oil. The chicken should be half covered in the oil and half should be up in the air and not covered. Turn up the heat a bit to compensate for the cold chicken. (You’ll probably need to fry the chicken in batches). Fry for four minutes on each side. Turn down the stove top when the oil begins to pop. After a total of 8 minutes, remove the chicken to a cookie sheet and place in a warm oven. Continue to fry chicken in batches until the all of the chicken is cooked.
Heidi Bayer is the mom to a child with over thirty multiple food allergies. When her child was diagnosed in 1998, she began her journey and learned how to live, cook, eat and think without milk, eggs, wheat, soy, fish, nuts, peanuts, and other every day foods. Bayer is on the board of the Kids With Food Allergies Foundation, Founder of the Brooklyn Food Allergy Caregiver Support Group and an active member of FAAN. She blogs as bklynallergymom.com where she offers her perspective on being a parent to a child with life-threatening allergies, recipes and humour and is the creator of “My Cake” an allergen-free line of cakes and cookies.
