One of our family favorites is plain old fried, thin-sliced, boneless chicken breasts. We eat this plain with a little BBQ sauce or I use them as my base for chicken parmesan. Since going gluten free I had not found a good alternative to seasoned bread crumbs for a fried chicken. Then I went to PF Changs, the Chinese restaurant chain, and looked over their pretty extensive gluten free menu. One of the items said it was lightly dusted and fried. What? So I asked and the waiter said that the dusting was potato starch. Hmmm. Got me thinking.
Tonight I decided to meld two different coating options to make my chicken. Potato starch and instant potato flakes. Why do I own potato flakes? Normally I find them gross beyond belief since I am a boil then mash kind of gal, but there was a recipe I found in the beginning of my GF journey that required it. After I bought the box, I could not find the damned recipe anywhere! What was it even for? NO freaking clue!
This is how I made my boneless chicken breast tonight.
Fried Boneless Chicken Breast
Boneless chicken breasts, sliced fairly thinly, the long way
Potato Starch
Potato Flakes - for instant mashed potatoes
Seasonings of your choice - I used Italian Style
Egg
Milk
Canola Oil
Slice the boneless chicken breasts the long way to make thin full sized pieces. Mix the egg with the milk to make a mixture about the consistency of buttermilk. Mix together about 1 part potato starch to 2 parts potato flakes. Season liberally! I did not use enough seasonings.
Place the chicken in the bowl with the egg and milk mixture. Heat the oil in a large frypan. Take the chicken out of the egg and milk mixture, one at a time, and coat in the potato mix. Place in heated oil and fry on each side until a nice golden brown. I take the pieces out and place on paper towels to drain some of the grease. Came out very well with a nice crunch.
Is this the same as gluten bread crumbs? No. But this is sure a close enough approximation for me! Awesome!
Yummy. I have used the flakes, but could never get the consitancy right. I'm going to try again this week.
ReplyDeleteI also use Ranch seasonings for the spices. that's the secret to KFC. :)