GF fried Chicken tender!

Making:

Fried chicken tenders

1 serving prepared

Here's what I have:

9.6 oz Chicken tender

2.6 oz Heavy cream

3.3 oz Brown rice flour

0.5 cup Vegetable broth

1 tbsp each:

Garlic

Onion

Paprika

Pepper

Salt

Peanut oil

Preparation:

The chicken was combined with the heavy cream and set in the fridge for about 2 hours.

Once it was time to cook the peanut oil was heated up until it was around 400 degrees.

Next the brown rice flour and spices were combined together. One third of the brown rice flour was set aside. The rest was combined with the vegetable broth until a thick batter formed.

The chicken tenders were taken in parts from the heavy cream marinade to the dry rice mix and then the batter. They were dropped into the oil and fried for 4 minutes total each. The tenders were set on a rack so the excess grease could drain away.

The plate!

I liked the outcome for the most part. The only downside here is that the brown rice flour makes the tenders pretty heavy and soaks up a lot of oil. In order to make sure they didn't stick to the bottom of the pan I had to move them around periodically. The coating was also prone to flaking off. This might have been avoided if I let them said a bit longer before eating.

- Kris

Comments

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