GF Lunch #1 – Chicken Tenders with Carrot Slices and Ranch Dip

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My very first lunch is chicken tenders.  This was inspired by watching a couple of folks eating fried chicken in the park at lunch.  It smelled really, really good.  Rather than feel bad that I can’t eat any I decided to make them for dinner.

TIME: 30 Minutes!

INGREDIENTS

  • 14 – 20 oz Chicken Tenders (unthawed)
  • 1 Egg
  • 1/4 Almond Milk (regular milk works too)
  • 2 Slices of Gluten Free Bread (I use the ends of the loaf – you could also use GF breadcrumbs)
  • 1 cup Gluten Free All Purpose Flour Blend of your choice
  • 2 Tbsp Old Bay Seasoning
  • Pepper
  • Salt
  • 1 cup canola oil
  • Carrots
  • Hidden Valley Ranch Dip Cup

EQUIPMENT

  • Pan
  • 2 Bowls
  • Plate
  • Paper towels
  • Blender
  • Knife
  • Carrot peeler

DIRECTIONS

  1. Whisk your egg and almond milk together
  2. Pour egg mixture over chicken tenders, make sure it coats all of your chicken.  Let sit while you prepare other items
  3. Take two slices of gluten free bread, and put in the blender.  Blend until crumbs.  Pour crumbs into a large mixing bowl.
  4. Add 1 cup of Gluten Free all purpose flour, 2 tablespoons old bay seasoning, salt and pepper.  Watch the salt – Old Bay seasoning has salt in it.  Mix together.
  5. Coat chicken tenders in the breading mix.
  6. Put 1 cup of canola oil in a skillet.  I used a 12″ skillet.   Heat.
  7. Toss a small piece of chicken in the skillet to test the heat.  Make sure the oil is bubbling around the chicken before you start frying.
  8. Add the chicken to the hot oil.  After 5 minutes, or the oil side of the chicken turns golden brown, turn.
  9. Once the chicken is “firm” in the oil – it doesn’t flop around.  Pull out one piece and use a meat thermometer to make sure the chicken is 160 degrees.
  10. Remove all the pieces from the oil and dry on a paper towel.

Serve with carrot slices and ranch dressing for dipping!  But the ranch adds cassein/dairy to this yummy lunch.

NOTES

  1. You could leave out the GF breadcrumbs.  Just increase the flour in the recipe. The bread crumbs make the tenders a golden brown.  Without the breadcrumbs it will just be lighter.
  2. You could bake the tenders.  However in my experience, the breading does not remain “crispy” in lunch the next day.  Throw caution to the wind and fry them!
  3. Want chicken nuggets?  Cut your tenders into nugget size pieces!

PHOTOS

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