For those who (like my children) don't like the spiciness of Spicy Chicken Sandwiches, we have created a recipe using the basic chicken nugget dry mix from our first cookbook.
It makes an un-spicy chicken sandwich to die for. -Kirsti
3 Chicken Breasts
1 ⅓ cups Eating Gluten Free All-Purpose Flour
2 tsp Garlic Salt
2 tsp Ranch Powder
½ cup Water
6 cups Oil (For Frying)
GF Hamburger Buns
Shredded Lettuce
Mayonaise
1Cut the chicken breasts so that they are half as thick.
Then cut them in half width-wise so that each piece will easily fit on a bun.
Use the flat side of a meat tenderizer to pound each piece until 1/8" thick.
2In a small bowl, mix dry ingredients.
Place the water in a separate bowl.
3Dip each piece of chicken first into the dry ingredients, then the wet ingredients, and then the dry again to completely coat them in batter.
4Deep-fry each piece of chicken until cooked all the way through, approximately 4-5 minutes.
Serve on a gluten-free bun with mayonnaise and lettuce.
Leftovers may be frozen.
To reheat them, bake at 350 for about 15 minutes.
Ingredients
3 Chicken Breasts
1 ⅓ cups Eating Gluten Free All-Purpose Flour
2 tsp Garlic Salt
2 tsp Ranch Powder
½ cup Water
6 cups Oil (For Frying)
GF Hamburger Buns
Shredded Lettuce
Mayonaise
Directions
1Cut the chicken breasts so that they are half as thick.
Then cut them in half width-wise so that each piece will easily fit on a bun.
Use the flat side of a meat tenderizer to pound each piece until 1/8" thick.
2In a small bowl, mix dry ingredients.
Place the water in a separate bowl.
3Dip each piece of chicken first into the dry ingredients, then the wet ingredients, and then the dry again to completely coat them in batter.
4Deep-fry each piece of chicken until cooked all the way through, approximately 4-5 minutes.
Serve on a gluten-free bun with mayonnaise and lettuce.
Leftovers may be frozen.
To reheat them, bake at 350 for about 15 minutes.
Gluten Free Crispy Chicken Sandwiches
