Gluten free, no inflammatory oils used, no grains and it comes out so crispy!
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Tommy and I have been eating pretty much the same 5 things over and over again so I decided to switch things up this week and make some fried chicken. I am gluten free so bread crumbs and flour are a no-go for me.
First, soak your chicken tenderloins in milk. **I use raw milk, to each their own. If you are interested in raw milk, I recommend doing your research and find a trust worthy farm to purchase from!**
We used 6 tenderloins total and enough milk to cover them in a small bowl. I seasoned my milk with a sprinkle of garlic powder and pinch of pink salt. You can skip this part if you’d like. Let the chicken soak for 30 minutes.
In a separate dish, mix together about a 1/2 cup tapioca flour, pink salt & pepper, sprinkle of cayenne pepper (optional), 1 tsp garlic powder, 1 tsp basil, 1/2 tsp paprika. Feel free to adjust these as you prefer..
I always measure with my heart btw.. Especially garlic so feel free to do the same here.
Heat a pan on medium to medium-low heat (you don’t want it to burn the chicken or oil) and let it get hot while you prep the chicken.
Dip the chicken into the flour mixture, fully coating it, then back into the milk, and again fully coating it a second time in the flour mixture. Put each chicken piece into the hot oil and cook ~5-6 minutes on each side or until fully cooked. Outside will be a golden brown color. Adjust heat as needed.
The Best Gluten Free Fried Chicken
Ingredients
- 6 Chicken Tenderloins
- ½ Cup Tapioca Flour might need an extra ¼ cup
- 1 Tsp Garlic Powder
- ½ Tsp Basil
- ½ Tsp Paprika
- Pink salt & Black Pepper add as much as you'd like here. I have a grinder for both so I do not measure these
- 1 Sprinkle Cayenne Pepper (optional)
- EVOO To fry in
Instructions
- First, soak your chicken tenderloins in milk. **I use raw milk, to each their own. If you are interested in raw milk, I recommend doing your research and find a trust worthy farm to purchase from!**
- Cover tenderloins with milk in a small bowl.*I seasoned my milk with a sprinkle of garlic powder and pinch of pink salt. You can skip this part if you'd like. Let the chicken soak for 30 minutes.
- In a separate dish, mix together tapioca flour, pink salt & pepper, sprinkle of cayenne pepper (optional), garlic powder, 1 tsp basil, 1/2 tsp paprika. Feel free to adjust these as you prefer.
- Heat a pan on medium to medium-low heat (you don't want it to burn the chicken or oil) and let it get hot while you prep the chicken.
- Dip the chicken into the flour mixture, fully coating it, then back into the milk, and again fully coating it a second time in the flour mixture. Put each chicken piece into the hot oil and cook ~5-6 minutes on each side or until fully cooked. Outside will be a golden brown color. Adjust heat as needed.
Notes
