Call me crazy, but fried chicken is a necessity of life.
That’s why my poor, Southern, little heart was broken when I realized I had a gluten allergy.
Nevertheless, I was bound and determined that I would NOT wither away and be skinny and I WOULD find a way to eat all of my favorite fried foods (that is extreme sarcasm. I would love to be skinny. But I love food too much. So I picked the best option: FOOD).
I tried and failed many times to create the closest thing to real fried chicken, then one day it actually worked!
The secret is instant mashed potato flakes.
You just use them for the breading and it creates wonderfully crispy chicken. BAM.
Also, I’ve found that it helps to have a deep fryer for this, it keeps the breading on better and you can monitor how well it’s cooking easier. I don’t have a deep fryer since I’ve gotten married, so I just pan fried them. But they got a little more crispy than I normally like.
But enough of my rambling. On to the recipe!
Gluten-Free Fried Chicken Tenders:
-6 to 8 chicken breast tenders
-1 & 1/2 cups of instant mashed potato flakes
-2-3 tablespoons of vegetable oil (as well as any oil you will use in your fryer or pan)
-salt and pepper
Place oil and potato flakes in two separate dishes. Season potato flakes with seasoned salt, salt and pepper.
Dip chicken tenders in oil then place in potato flake mixture until evenly coated. Place in fryer and cook 8-10 minutes or until cooked through. I usually take a piece out and check the center to make sure it’s done, then I know how long to cook the others. It’s a little different for me every time I make it.
I hope ya’ll enjoy!