Think fried chicken can’t be better for you? Think again! This is a healthier spin on fried chicken that your kids will go nuts over!
Get more gluten-free entrée recipes in our Main Dish section.
Coral Ward is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.
- 2 pounds boneless, skinless chicken breasts
- 1 cup almond milk
- 1 egg
- 1 1/3 cup gluten-free flour blend (e.g., GF Jules)
- 2 tablespoons seasoned salt (e.g., Redmond's — use code Coral15 for a discount)
- Avocado oil
1. Cut chicken into cubed, bite-size pieces, trimming off any fat.
2. Whisk milk and eggs in a medium-size bowl.
3. Place cubed chicken in a bowl and refrigerate for 30-60 minutes.
4. In a gallon-size sandwich bag (or a large bowl) mix flour and seasoning together until well blended.
4. Remove chicken from fridge and place in flour mixture bag (or bowl) until completely coated.
5. In a large skillet, add oil and heat on medium/high.
6. Once oil is hot enough to fry, place coated chicken on the skillet and cook 2-3 minutes per side until chicken reaches 160°F. (You may need to cook in two stages if all of the chicken doesn’t fit in your skillet.)
7. Once fully cooked, place chicken on a plate with a paper towel to soak up extra oil. Enjoy!
Copyright Coral Ward.