Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, laura’s gluten-free dairy-free fried chicken tenders (or breast chunks). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
- Make ready About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
- Take Large eggs, well-beaten
- Get Milk (or original Almond Milk)
- Make ready Dill Pickle Juice
- Get canola oil
- Prepare Kosher Salt
- Take Ground Black Pepper
- Get + Tbs. Onion Powder
- Take + Tbs. Garlic Powder
- Get paprika
- Take Ground coriander
- Prepare Baking Powder
- Take Cayenne Pepper
- Prepare Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
- Make ready Vegetable or Peanut Oil (for frying)
Instructions 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!
So that’s going to wrap this up for this special food laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
