This weekend is Superbowl Sunday (GO NY GIANTS!) so I thought I’d share our family’s favorite dish, gluten-free, allergen-free fried chicken. If you have food allergies, food intolerances, or are gluten-free you’re not looking forward to cheesy, creamy dips, and cross contaminated vegetables, right? So make this ahead, take it to the Superbowl party, place it on a separate table and nosh away.

One of the foods we miss most is, yes, fried chicken. Never a part of our diet until this year, we really feel as if this recipe has been perfected and wanted to share it with you! If you’re still not sure what “Gluten-free” means, please check out the definition hereIf you’re wondering if ALL gluten free products are OK for your Wheat/Gluten ALLERGIC child, the answer is NO, always, always read the ingredients!

Allergy Free Gluten-Free Fried Chicken
©2010 by Heidi Bayer aka BklynAllergyMom. All Rights Reserved.

1 Package Murrays Chicken Boneless, Skinless Chicken Breast (about 2 pounds of chicken)
1 Cup Gluten Free Corn Flakes
1 TBSP Tapioca Starch
2/3 Cup Maseca (corn flour)
2/3 Cup Cornmeal
1 TBSP Italian spice mix
1 TBSP Olive Oil
1/2 Cup Rice Milk (or Milk if you can use it)
3 Cups Grape Seed Oil, Olive Oil, Safflower Oil or another type of oil
1 Deep Large Pan for frying (pick one with high sides) or a fryer

Wash the chicken under running cold water. Place it on a plate and dry with paper towels. Salt and pepper well on all sides. Cover with plastic wrap and let sit room temperature for 30 minutes.

While the chicken is resting, place the Corn Flakes, Maseca, Cornmeal and spices in the blender or cuisinart. If you are avoiding corn, you may add some oats, rice cereal, and an alternative flour. Pulse a few times. To that, add the olive oil and pulse again – the mixture should pull together a bit and look a bit like large breadcrumbs. Pour into a bowl.

In a separate bowl, pour in rice milk, and/or regular milk.

Place the oil in the pan and turn the heat to medium-high until the oil is hot, but not smoking. Dredge the chicken peices through the rice milk, then the breading, making sure that the chicken is covered on all sides. Place the chicken carefully in the hot oil. The chicken should be half covered in the oil and half should be up in the air and not covered. Turn up the heat a bit to compensate for the cold chicken. (You’ll probably need to fry the chicken in batches). Fry for four minutes on each side. Turn down the stove top when the oil begins to pop. After a total of 8 minutes, remove the chicken to a cookie sheet and place in a warm oven. Continue to fry chicken in batches until the all of the chicken is cooked.

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3 Responses to Allergy Free Frugal Friday Fried Chicken

  1. […] Three cereals were sent to me by the company. We tried the Erewhon Cocoa Crispy Brown Rice, the Erewhon Corn Flakes and the (Gluten-Free) Erewhon Brown Rice Crisps – note: they have Brown Rice Crisps that contain gluten, so don’t forget to check the label. Our teen enjoyed the Cocoa Crisps and we were able to work it into our breakfast rotation. My husband and I enjoyed the corn flakes, which are smaller than other brands, but just as sweet without a lot of added sugar. They also work well in my other recipes for gluten-free allergen-free fried chicken. […]

  2. […] the Chicken Parmesan recipe to test on my family. I used my own version of ‘breadcrumbs’ here in my recipe for fried chicken. My family loved the dish so much I’ve made it three times in […]


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