Steps to Make Any-night-of-the-week Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, laura’s gluten-free dairy-free fried chicken tenders (or breast chunks). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):

1. Get About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
2. Take Large eggs, well-beaten
3. Take Milk (or original Almond Milk)
4. Get Dill Pickle Juice
5. Make ready canola oil
6. Take Kosher Salt
7. Prepare Ground Black Pepper
8. Take + Tbs. Onion Powder
9. Take + Tbs. Garlic Powder
10. Take paprika
11. Get Ground coriander
12. Take Baking Powder
13. Take Cayenne Pepper
14. Prepare Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
15. Take Vegetable or Peanut Oil (for frying)

Steps to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):

1. In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy.
2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
3. Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours)
4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature)
5. Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off.
6. Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust.
7. Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!
8. Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy.
9. Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!

So that’s going to wrap this up with this special food laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!