Deep Fried Chicken

Gluten free does not have to mean bread-crumb free. Well, you can do a good imitation of it using nuts and polenta.




cooking oil
2 pieces chicken breast, boneless, cut into 4-5 pieces of similar size
2 tbsp. lemon juice
1 tbsp. butter, melted

(optional 1/4 to 1/8th tspn. cayenne pepper)

1/2 tspn salt
1 egg

Breadcrumb alternative

2 tbsp. gluten free flour

1/4 cup + 2 tbsp. polenta

1/4 cup + 2 tbsp. pecan dust

1/2 tspn salt

Wash chicken breasts in water, pat dry with paper towel. Melt butter in a bowl large enough to hold the chicken. Mix salt and lemon then mix the chicken and place into fridge to set.

Whilst the chicken mix sets make the “breadcrumb” mix. Add all the ingredients to a plastic bag (this is a great chance to reuse plastic such as one of the health connection bags that seals). Shake to mix.

Beat the egg and drop in the chicken breast, add 4 pieces of chicken fillet at a time and shake up in the bag to cover in the crumb mixture. Repeat with the rest of your chicken breast. Deep fry in batches so that you will not over crowed your pan in frying your chicken breasts, rotate pieces occasionally if they are not fully submerged till browned (about 5 mins).

Serve with egg fried rice stuffed with veggies or chips.

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