Gluten-Free Fried Chicken
Y’all asked for food posts, so taking a page from Ken and Robin Talk About Stuff and various Western Massachusetts-influenced indie RPGs, here’s a food post. My wife has Celiac, so we cook gluten-free, but folks, we eat well. Lately, I’ve wanted fried chicken strips, so I learned how to make it gluten-free. It’s a popular dish in my house now.
I started with a recipe I found online, and after some experimentation, I came up with this and make it work last night. The chicken is always juicy and the seasoning is super flavorful. I don’t have to eat gluten-free myself, and I get excited whenever I decide to make this. It’s that good.
Ingredients for 1 lb of Chicken Goodness
- chicken thighs or breast or whatever, cut up into nuggets or strips
- 1 egg + 1 splash of milk (we use Darigold low-fat lactose free milk)
- tapioca flour, 1/3 cup
- brown rice flour, 1/3 cup
- paprika, 1/2 teaspoon
- cumin, 1/2 teaspoon
- garlic powder, 1 teaspoon
- Stubb’s all-natural beef spice rub, 1/2 teaspoon (happened to be in my spice drawer, so I got inspired)
- garlic salt, a few twists
- peppercorn medley, a few twists
- rosemary, a full sprig, finely chopped
- sage, a leaf or two, finely chopped
Frying Up Some Awesome Chicken
Mix all of the dry ingredients together in a small bowl. You’re going to want something that makes it easy for coating your chicken strips. In another bowl, crack the egg, splash the milk in, and mix that together. (In this picture, I’m preparing around 2 lbs of chicken breast strips.)
I tend to prep 1/3 to 1/2 lb of chicken at a time, by putting it in the egg and milk wash as a group, drag the strips individually through the dry mix, then throw each one in a work with a healthy amount of vegetable oil. When that batch is a nice golden brown on all sides, I take them out, add a little bit of oil in the wok, and do up the next batch.
The breading isn’t as thick as you might expect from glutenful fried chicken. Don’t worry about that—there’s still a bit of texture, and the seasoning you use will pop to life.
If you run out of the dry mix toward the end, you can ad hoc it by washing the last few strips and throwing them into the wok like that. They won’t turn out the same, but they’ll still pick up a little bit of flavor from what’s in the wok at that point.
My food photography might not be awesome, but this tastes amazing. In the top photo, I paired the chicken with Stubbs sweet mesquite BBQ sauce. To be honest, I only used the sauce on half of the strips, because the seasoning was really good. My wife made potato latkes, and we also steamed some broccoli (with garlic salt and cracked pepper) so we has something non-greasy to cleanse our palate.
Scaling the Recipe
As you might expect, you pretty much double everything. The one thing I don’t double is the egg. I will throw a little more milk in, but that’s about it on the wet side of things.
The reason I use more flour than the recipe I started with is because I wanted to do strips. Strips cook pretty fast and you have that much more surface area for the seasoning.
On the Clean-Up
The clean-up of this is a bit of a pain, mainly in dealing with the wok. Last night, I decided to experiment with the cleaning by dumping the rest of the egg wash into the wok while it was still hot, and used it as a way to keep the heat from solely transferring to already-burnt bits. It helped significantly in that I didn’t have to scrape a bunch at the wok’s surface, so I’ll be doing that trick again.
The herb advice that Ken and Robin gave to me (and the rest of the Internet, I guess) recently helped me up my herb game. I added rosemary and sage to the recipe this time, even though chopping the herbs was a long pain in the ass.
 I don’t think I’ll do food posts often—one a month at most.