gluteen-free-chicken

 

  • 4-6 chicken breast, cut into 1 ½” inch cubed pieces, and dried with a paper towel
  • ½ cup rice flour
  • ⅓ cup cornstarch
  • 1 tbsp coconut flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground black or white pepper
  • 3-6 Tbsp coconut oil (or enough to coat the bottom of your pan)
  • 2 eggs, whisked


In a dish, mix together dry ingredients. In a bowl, whisk 2 eggs.

Coat chicken pieces in flour spice mixture, then coat with egg, coat again with flour mix and set aside.

In a large pan over medium-high heat, add coconut oil.

When oil begins to boil, test a piece of chicken. If it sizzles when it touches the oil then it’s ready to go.

Gently shake chicken pieces to remove any excess flour and place in pan carefully. Add enough so that there’s still a little room between chicken pieces, and only in a single layer. You might have to do 2-3 batches if you have a small pan. Make sure you clean out any burnt pieces in the bottom of the pan in between.

When chicken is almost all white, and doesn’t stick to the pan turn chicken over and cook it on the other side for about 2-3 minutes more, or until done. You will only turn the chicken once. (Pieces should have a golden crust, break in half easily and not be pink in the middle).

Remove chicken from skillet and place on paper towels to rest.