Ever since I was diagnosed with Celiac’s I haven’t been able to eat fried chicken. To many this isn’t a big deal, but to me….this was heartbreaking. I have experimented with many different flour mixtures, but nothing was ever as good as the original. I came up with the idea of using Louisiana Fish Fry, as the base of my coating. Being that it is gluten-free I figured it would bring an excellent alternative to the all-purpose wheat flour, as well as give my Bob’s Red Mill all-purpose baking mix some much needed flavor. I was right! Fried chicken tenders were a success.
10-12 chicken tenders
3 eggs – beaten
1/2 cup Louisiana Hot Sauce
2 cups Bob’s Red Mill all purpose baking mix
1/2 cup Louisiana Fish Fry
1/4 cup corn starch
1 bottle vegetable oil
1/4 cup shortening
In a small mixing bowl, combine the eggs and the hot sauce. Beat until they are well incorporated.
In a large mixing bowl, combine the flour, fish fry, and corn starch.
Put the oil and the shortening into your dutch oven or pot. Heating the oil to 350 degrees. (You WILL need a frying thermometer for this).
Dip the chicken tender into the egg mixture and then place it into the flour mixture. Make sure you coat the chicken well. Place on a plate, and repeat with the remaining pieces.
Once the oil is hot enough, place the chicken pieces into the oil and fry for approximately 10 minutes, flipping once, until the chicken tenders are golden brown.
Remove from oil and let cool for a few minutes before eating.