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Gluten Free Chicken Strips Recipe

Chicken Ingredients:

• 1 1/2 pounds of chicken breasts

Chicken Dry Mix Ingredients:

• 1 1/2 cup of ground almonds
• 1 1/2 cup of organic corn meal
• 2 ts. of sea salt or a tad more depending on your taste
• 2 ts. cracked pepper
• 1 ts. cayenne pepper
• 2 ts. paprika
• 2 ts. dried basil
• 2 ts. dried rosemary

Chicken Wet Mix Ingredients:

• 3/4 cup of almond milk
• Juice of one lemon

Chicken Directions:

1. You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut them in half or thirds and then lay over the rest of the parchment paper.
2. With a meat pounder or tenderizer you are going to want to pound the chicken until it is it is flattened.
3. Dip the chicken pieces into the milk/lemon mixture and then dip into the breading. Lay all of the strips in a Pyrex baking pan, I used a 9×13 and also an 8×8 to fit all the pieces.
4. Drizzle olive oil on the pans before laying the strips and I also drizzle some olive oil on top of the strips before I put them in the oven. Not too much, just a little drizzling to keep it crunchy too.
5. Bake at 35o degrees for 30-40 minutes depending on how big and thick your chicken pieces are. Mainly just check to see if the chicken is cooked and no longer pink.
6. Let cool for a few minutes.

[Recipe Courtesy of Hope for Healing]

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Gluten Free Salsa Chicken Recipe

Chicken Ingredients:

• 1 cup salsa
• 2 cloves garlic (minced)
• 1 tbs. olive oil
• 4 boneless/skinless chicken breasts
• salt and pepper to taste

Chicken Directions:

1. In a large skillet, over medium heat, sauté the garlic in the olive oil for about 2 minutes.
2. Add chicken and cook 5 minutes on each side.
3. Add the salsa, salt and pepper. Continue to cook, covered, over medium-low heat for about 20 minutes.

[Recipe Courtesy of Gluten Free with Aunt Jayne]

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Gluten Free Fried Chicken Recipe

Chicken Ingredients:

• 1 chicken, cut into pieces
• 1 quart of buttermilk
• 1 cup of gluten free breadcrumbs
• 2 1/2 cups of corn flour, divided
• 3 tablespoons of Creole seasoning
• Sea salt
• 2 eggs, beaten

Chicken Directions:

1. Place chicken in a large glass dish or bowl. Cover completely with the buttermilk and then cover the dish or bowl. Place in the fridge and let “marinate” for at least 4 hours, but overnight is preferred.
2. Cook the chicken preheat oil to 375 F.  You want several inches of oil in the bottom of your pan.
3. Preheat oven to 425 F.
4. While oil and oven are heating get the chicken and “breading” ready.
5. In a small dish place 1 cup of corn flour. Set aside.
6. In a large dish mix 1 1/2 cups of corn flour with the bread crumbs. Stir in Creole seasoning until incorporated. Set aside.
7. Beat two eggs and pour into a flat dish like a pie plate. Set aside.
8. Remove chicken from the fridge and drain off most of the buttermilk. You want a little coat of buttermilk to help the first coat and salt stick. Place on a plate.
9. Now set up an assembly line. First you want the chicken. The next step is the corn flour. Next up is the egg and finally the corn flour/breadcrumb mixture.
10. Once the oil is heated first sprinkle the piece of chicken with a little sea salt all over. Coat with the plain corn flour.
11. Dip the chicken in the beaten egg.
12. After the egg give them a nice roll in the corn flour/breadcrumb mixture and then fry each piece for roughly 7 minutes or until a very nice golden brown. Remove and drain on paper towels and then place in a baking dish.
13. Once all the chicken is fried, place the baking dish in the oven and bake for 25-30 minutes. I like to do this to make sure the chicken is done all the way through. After baking serve immediately.

[Recipe Courtesy of Dianne's Dishes]

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Gluten Free Chicken Nuggets

Ingredients:

• 3 tablespoons rice flour
• 1 egg, slightly beaten
• 4 slices gluten free bread
• 1 tablespoon italian seasoning
• 2 tablespoons fresh parsley, chopped
• 1 chicken breast

Gluten Free Honey Mustard Sauce

• 1/3 cup mayonnaise
• 1/2 teaspoon honey
• 1 teaspoon mustard

Baking Instructions:

1. Preheat oven to 425 degrees.
2. Line a cookie sheet with parchment or spray with non-stick coating.
3. If your chicken is fresh, freeze for 15 minutes to ease the slicing or if frozen only partially thaw. Slice the small tip off at about an inch, cut in half horizontally and then slice each half in 1/4 inch slabs vertically so you end up with about 1 inch by 1 inch slices.
4. If you are using fish cut to same size.
5. Blend the Italian seasoning and parsley with the bread in either a food processor or a blender until very fine crumbs. If it’s sticky and doesn’t want to crumb add rice flour a teaspoon at a time until it crumbs nicely.
6. Put the rice flour in one shallow bowl the egg in another and the crumbs in a third.
7. Dredge each piece through the rice flour to coat thoroughly then the egg than the crumbs (we like lots of crispy coating).
8. Bake chicken for 10 minutes flip and bake for 5 to 10 more minutes until done. For fish 5 minutes on the first and 3 on the second is usually sufficient.
9. They reheat nicely in a toaster oven.

[Courtesy of Recipe Zaar]

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