AuthorStacy SaundersCategoryDinnerDifficultyIntermediateThese chicken strips are sooo tasty! They have a great crunch with the unique GF breading.
Here are the Rice Chex I buy
Cut the chicken into 1" thick strips. Place them in a shallow baking dish and cover them with nut milk and water. Refrigerate while you prep the breading.
Line a baking sheet with parchment paper and set aside for later. Line a plate or another baking sheet with a few layers of paper towels and set aside for later.
Add rice chex into a food processor or blender and pulverize into a fine powder/crumbs (I usually end up with half powder half crumbs). Add sugar, salt, garlic, onion, and paprika to the processor and pulse again to combine.
Pour half of the breading mixture into a wide shallow bowl to bread the chicken strips. Set aside the rest to replenish the bowl about halfway through all the chicken strips.
Take the chicken out of the refrigerator. Set up an assembly line with the chicken first, then the bowl of breading, and last the baking sheet with parchment paper.
Using tongs, take a chicken strip, roll it around in the breading, and place it on the baking sheet. Repeat until all strips are coated, then refrigerate for 10 min for the breading to set.
Deep fryer:
Add the oil to the minimum line and heat to 375° F. When the green light is on start frying the chicken.
Add 4-6 strips into the fry basket, lower it into the oil, and fry for 3-4 min or until internal temp is 165°F. Using a clean set of tongs, remove the strips and set on the plate covered with paper towels.
Repeat until all chicken is cooked.
Note:
I put the pan of uncooked chicken back in the fridge while the batches of strips are cooking to try to keep the histamine levels lower.
I like to put my pan of cooked chicken in the warm oven while the other batches of chicken are cooking.
Stovetop:
Add 1" of oil into a skillet and set to medium heat. Heat until it reaches 350-375° F or if you drop in some breading it stays on the surface and bubbles consistently.
Add 4-6 chicken strips and fry about 1-2 min on each side or until internal temp reaches 165° F. Remove to the plate with paper towels. Repeat with remaining chicken strips.
Recipe slightly adapted from: Iowa Girl Eats Gluten Free Chicken Fingers
I love chicken strips soooo much. Pretty much any time I went out to eat I ordered chicken strips. So going off gluten, dairy, and especially soy really limited my options for eating chicken strips. If I want them, I've got to make them from scratch.
I've tried a few different recipes in the last year, but this is hands down the best. I just found & modified it a few months ago for the first time and we were so delighted with the results. My husband LOVES these. Like he can't stop eating them, and let's be real, I feel the same way haha. We like eating these with fresh veggies because it balances well with the grease.
Fried foods don't do as much for your body as baked foods do, plus they are quite a bit more work, so we only eat this every once in a while. But boy do we enjoy it when we eat it! These chicken strips taste amazing with my low histamine nomato ketchup. They would also be good with the low histamine bbq sauce-nightshade free.
I hope you love these as much as we do. I think Rosie would love them if she was willing to try them 😆 but she usually just ends up eating a plateful of potato fries and carrots instead.
Ingredients
Directions
Cut the chicken into 1" thick strips. Place them in a shallow baking dish and cover them with nut milk and water. Refrigerate while you prep the breading.
Line a baking sheet with parchment paper and set aside for later. Line a plate or another baking sheet with a few layers of paper towels and set aside for later.
Add rice chex into a food processor or blender and pulverize into a fine powder/crumbs (I usually end up with half powder half crumbs). Add sugar, salt, garlic, onion, and paprika to the processor and pulse again to combine.
Pour half of the breading mixture into a wide shallow bowl to bread the chicken strips. Set aside the rest to replenish the bowl about halfway through all the chicken strips.
Take the chicken out of the refrigerator. Set up an assembly line with the chicken first, then the bowl of breading, and last the baking sheet with parchment paper.
Using tongs, take a chicken strip, roll it around in the breading, and place it on the baking sheet. Repeat until all strips are coated, then refrigerate for 10 min for the breading to set.
Deep fryer:
Add the oil to the minimum line and heat to 375° F. When the green light is on start frying the chicken.
Add 4-6 strips into the fry basket, lower it into the oil, and fry for 3-4 min or until internal temp is 165°F. Using a clean set of tongs, remove the strips and set on the plate covered with paper towels.
Repeat until all chicken is cooked.
Note:
I put the pan of uncooked chicken back in the fridge while the batches of strips are cooking to try to keep the histamine levels lower.
I like to put my pan of cooked chicken in the warm oven while the other batches of chicken are cooking.
Stovetop:
Add 1" of oil into a skillet and set to medium heat. Heat until it reaches 350-375° F or if you drop in some breading it stays on the surface and bubbles consistently.
Add 4-6 chicken strips and fry about 1-2 min on each side or until internal temp reaches 165° F. Remove to the plate with paper towels. Repeat with remaining chicken strips.