GF Crunchy Crispy Chicken

                                                                     (Photo curtesy of American Lifestyle magazine)

As promised last week, today we have a recipe that uses the ghee we told you about in our post last Thursday.  The added benefit?   This one is also gluten free 🙂If you have a dairy allergy that is something other than a sensitivity to lactose and casein, you can simply substitute coconut oil for the ghee in this recipe.  If you decide to make that switch and use coconut oil, you could even add some toasted coconut to the coating mixture and you would have a very tasty coconut chicken that is both dairy and gluten free.

This is a basic recipe. A starting place.  Play with it.  Add some of your favorite spices.  Or add some almond meal, or ground walnuts, or toasted or candied pecans, for added crunch.  And if you happen to come up with something really yummy, please share it with us so all our chums can try it 🙂

Crunchy Crispy Chicken

This is more of a method than an actual recipe and it is a variation on an old recipe known as Corn Flake Chicken.  We have substituted Rice Chex cereal for the corn flakes because contrary to popular thought, most corn flakes are NOT gluten free.  In fact, many common breakfast cereals are not gluten free even though they do not list “wheat” as an ingredient.  Barley malt is a very common sweetener in cereals and it does contains gluten.  So if you have a gluten allergy/sensitivity, or Celiac disease, be careful and always read labels.

2 lbs. chicken tenders or nuggets (these could be breast or thigh meat -your preference)
2 cups of finely crushed potato chips
1 cup of finely crushed Rice Chex cereal
1/2 cup ghee or coconut oil
seasoning salt
pepper

Place the ghee or coconut oil in a shallow bowl.  Crush the potato chips and Rice Chex cereal and combine the two in another shallow bowl. Dip the chicken strips or nuggets in the ghee or coconut oil to coat, then roll in the potato chip/cereal mixture to coat. Press the coating lightly to adhere it to the chicken.  Place chicken pieces on a baking sheets covered with parchment paper.  Season with seasoning salt and pepper keeping in mind how salty the potato chips you have used may be, and adjust the seasoning accordingly.

Bake in a preheated 375 degree oven for 25-30 minutes depending on the size of the chicken pieces.  Cook until coating is golden brown and chicken is cooked through.

Serve with your favorite dipping sauce.  Bon ‘gluten-free’ Appétit!