Fried Chicken (Gluten-Free, Dairy-Free, Egg-Free)

When I was diagnosed with allergies, whole courses of food seem to sprout wings and just fly out of my life! I was left with an impossible and unsafe choice…eat unsafe foods or watch others eat and wallow in sadness…

I had enough of sitting on the sidelines and watching others eat fried food. It has been more than 8 years since I’ve had fried chicken. Which is why when I was gifted an old Wesson Cookbook, the very first recipe I decided to break was Fried Chicken.

I couldn’t find a publication date on the inner flap, but it’s safe to say some of the best recipes in the world can be found within a cookbook of this age.

Do I know how to fry? No! I am skilled at many techniques, but frying is not one of them. However, as my Grandma Annie used to say, “If you can read, you can cook!” So I got to reading and cooking.

This recipe went from traditional to allergen safe by swapping the flour for my Grain Free Flour Blend, swapping out the vegetable oil, for sunflower oil, adding garlic powder, onion powder, and lemon & dill seasonings.

Fried Chicken (Gluten-Free, Allergen-Free, Grain-Free)

Quick and delicious fried chicken everyone can enjoy! No grain, no dairy, no egg, no soy, no gluten! Kid Friendly chicken tenders. Fingerfood!
Prep Time 5 mins
Cook Time 15 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4

Equipment

  • skillet

Ingredients
  

  • 4-6 chicken tenderloins
  • ½ cup grain free flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon lemon & dill seasoning or any other mild spice
  • sunflower oil

Instructions
 

  • Wash chicken and set aside.  In a skillet, pour enough oil to measure 1 inch deep.  Heat oil to 350°F
  • Mix grain free flour with salt, pepper, garlic powder, onion powder, and lemon & dill seasoning. 
  • Coat chicken with flour.  Gently place floured chicken in oil. 
  • Cover skillet. Fry chicken 10 minutes on one side.  Turn chicken when golden brown.  Fry an additional 5 minutes. 
  • Remove from oil and drain on paper towels. Enjoy crispy delicious fried chicken! 

Notes

We used a fairly large skillet to fry in and found it took about 20 ounces of sunflower oil to measure 1 inch.  
We found that too much moisture collected on the lid of the skillet when we kept it covered the whole time. So we did the famous “lid tilt” where the lid remains on the pan but is placed askew to allow moisture to escape. 
Be ready for the oil to sizzle and turn slightly white when you first place the chicken in the skillet.  
Keyword allergen free, comfort food, dairy free, egg-free, fingerfood, gluten free comfort food, gluten-free, grain free comfort food, grain-free, soy-free

The results spoke for themselves! We got a crispy, juicy, delicious chicken, that disappeared from out plates. While I usually wait and try recipes multiple times, it was requested that I post this immediately because it is “perfection”.

Recipes Are Meant To Be Broken! How Will You Break This One? Post Your Idea In The Comments.

So here’s the important question: After you pin this, will you make it as it is or will you break the recipe?

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