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!
