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Gluten-Free Tuesday

Gluten-Free Fried Chicken Strips

Gluten-Free Fried Chicken Strips

[Photographs: Elizabeth Barbone]

This recipe makes really tasty chicken strips but the breading can also be used for southern fried chicken. For one fryer chicken, double the amount of buttermilk and breading called for in the recipe and heat oil 1 1/2 inches of oil in a Dutch oven until it reaches 350°F. Fry until internal temperature of the chicken reaches 155°F.

Recipe adapted from The Pioneer Woman's Homemade Chicken Strips.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Gluten-Free Fried Chicken Strips

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About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:about 90 minutes
Special equipment:heavy skillet
This recipe appears in: Gluten-Free Tuesday: Fried Chicken Strips

Ingredients

  • 2 1/4 cups buttermilk
  • 2 tablespoons kosher salt
  • 1 pound boneless, skinless chicken breasts cut into 2-inch strips
  • 1 teaspoon Tabasco, optional
  • 1 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup cornstarch
  • 1 teaspoon seasoning salt (I used Penzey's 4/S; original recipe called for Lawry's)
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil

Procedures

  1. 1

    In large bowl, whisk together 2 cups buttermilk, kosher salt, and Tabasco until the salt is dissolved. Add chicken pieces. Cover bowl and refrigerate 30 minutes.

  2. 2

    In large pie plate or dish, whisk brown rice flour, sweet rice flour, cornstarch, seasoning salt, baking powder, and black pepper together. Add remaining buttermilk and rub together until flour mixture is damp. If flour seems dry, add an additional tablespoon of buttermilk.

  3. 3

    Dredge chicken in flour mixture, coating all sides with flour. Shake excess flour off each piece of chicken. Place coated chicken on a platter or wire rack. Heat 3/4 to 1-inch of oil in a 12-inch cast iron skillet to 375°F. Working in batches, fry chicken. Don't crowd the pan. Cook chicken until golden brown and crisp and internal temperature registers 165°F on an instant read thermometer, about two minutes per side.

  4. 4

    Transfer chicken to plate lined with paper towels. Season with salt. Serve immediately dipping sauce.

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