My family LOVES Fried Chicken!
In our home, frying chicken use to be a bit of an issue since my husband and daughter are on a gluten free diet. Thankfully, I have come up with a new recipe and now my whole family can enjoy eating fried chicken again. This is my son’s all time favorite food! Last night when I told him what I was making for supper, he actually hugged me and said, “Thank you mom!”
This recipe requires everyday ingredients that you probably have on hand: corn starch, eggs, milk, seasonings and coconut oil. No gluten free flour needed.
I like to use Coconut Oil whenever I fry food. It is healthier than other frying oil and it doesn’t give me that heavy/sick feeling that often comes after eating something fried. Although I do love the flavor of coconut, surprisingly enough, food fried in coconut oil does not taste like coconut. I think you will find this method really does make a big difference!
- 3 – 4 chicken breasts, cut into strips and patted dry with paper towels
- Corn starch–approximately 1 Cup, or enough to coat all your pieces of chicken
- Old Bay Seasoning – 1 1/2 Tablespoons, or seasoned to taste
- Lawry’s Seasoned Salt – 1 1/2 Tablespoons, or seasoned to taste
- 2 – 3 eggs, slightly beaten
- Milk or half & half (*dairy free option – use coconut, rice, soy, cashew or almond milk)
- Coconut oil for frying
*Read more about the seasonings mentioned in this recipe HERE – (scroll down the page to find out information regarding ingredients and labeling of their products).
Tip: Have everything ready before you start frying. Once the chicken is battered, don’t let it set very long before frying. The combination of corn starch and egg will quickly become soggy and slide off the chicken.
- Heat coconut oil (preferably) in a cast iron pan. Oil should be amount 1 cm deep. To see if it’s hot enough drop a small bit of the corn starch into the oil. If it sizzles then you know you’re oil is hot enough.
- In a bowl, combine corn starch with seasonings.
- In a separate bowl, slightly beat eggs with a splash of milk or half & half.
- Roll chicken in corn starch mixture until well coated on all sides.
- Place chicken in egg mixture, turn.
- Roll once more in corn starch mixture.
- Carefully place in hot oil.
- Brown chicken on each side (approximately 2 minutes per side) – use tongs to turn chicken strips over.
- Turn heat to low; place lid on the skillet, cook 2 minutes.
- Remove lid; turn heat to high and cook until coating is crispy and golden brown on each side (approximately another 2 minutes per side).
- Remove from heat, serve.
Tip: If I use 3 chicken breasts to make these tenders, I will cook it in two batches. If you cook more than one batch at a time, you may need to strain your oil through a fine mesh strainer to remove excess crumbs in the bottom of your skillet. You may also need to add more oil. When I make chicken tenders I find this step is not necessary, however I do when I use chicken thighs instead of strips, because they need more time to cook.
Fried chicken can be tricky. Even though the coating may be golden brown and you think it is thoroughly cooked, it can still be raw inside. If you are worried about this happening you can cut your chicken up into small chunks, or check doneness by using a meat thermometer. Chicken should have an internal temperature of 165 degrees F (75 C) before consuming.
This is my favorite recipe for frying chicken. I use this same method and ingredients when frying other cuts of chicken (such as tenderloins, wings, legs and thighs). Depending on the cut of meat, you will need to adjust the cooking time. Remember that frying chicken with bones may take longer to fully cook.
Disclaimer: Manufacturers formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
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