Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, laura’s gluten-free dairy-free fried chicken tenders (or breast chunks). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Here is how you achieve it. Laura's Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) Hiya everyone, this time we provides you with laura's gluten-free dairy-free fried chicken tenders (or breast chunks) recipes of dishes which can be easy to understand. We are going to share with you the recipes that you're looking for. I've made it many times and it's so delicious that you just guys will find it.

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. Make ready About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
  2. Get 2 Large eggs, well-beaten
  3. Make ready 1⁄4 Cup Milk (or original Almond Milk)
  4. Get 1⁄4 Cup Dill Pickle Juice
  5. Make ready 2 Tbs. canola oil
  6. Get 1-1⁄2 Tbs. Kosher Salt
  7. Make ready 1 Tbs. Ground Black Pepper
  8. Take 1 + Tbs. Onion Powder
  9. Take 1 + Tbs. Garlic Powder
  10. Make ready 1 Tbs. paprika
  11. Take 2 tsp. Ground coriander
  12. Get 1 tsp. Baking Powder
  13. Take 1⁄4-1⁄2 tsp. Cayenne Pepper
  14. Make ready 1-1⁄2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
  15. Make ready 3-4 Quarts Vegetable or Peanut Oil (for frying)

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-fee, optionally peanut-free, and soy-free. But please note that the flour blend Sarena uses is processed in a facility that handles tree nuts and soy. You can add something to cut with the egg, but you go from flour into the egg," according to Rach. This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays.

Instructions to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. 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.
  2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
  3. 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)
  4. 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)
  5. 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.
  6. 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.
  7. 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!
  8. 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.
  9. Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!

You can add something to cut with the egg, but you go from flour into the egg," according to Rach. This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas Continue with the remaining chicken tenders.

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