Gluten-Free Crispy Fried Chicken Strips
Get ready to indulge in perfectly seasoned Gluten-Free Crispy Fried Chicken Strips that deliver all the crunch without the gluten! Tender, juicy strips of chicken are marinated in buttermilk for unbeatable flavor and coated in a dynamic blend of gluten-free flour, cornstarch, and spiced breadcrumbs for a golden, crispy finish. Whether you're preparing a comforting meal for the family or a crowd-pleasing snack, this recipe is simple to follow and packed with irresistible texture. Fried to perfection in vegetable oil, these chicken strips pair beautifully with your go-to dipping sauces and come together in no time. A game-changing recipe for gluten-free comfort food enthusiasts, it's sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Milk
- 4 cups Vegetable oil (for frying)
Instructions
Cut the boneless, skinless chicken breasts into even, thin strips about 1 inch wide.
In a bowl, combine the chicken strips with buttermilk. Cover and refrigerate for at least 30 minutes or up to overnight. This will tenderize the chicken and keep it moist.
In a shallow dish, mix together the gluten-free all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper to create the coating mixture.
In another bowl, beat the egg with the milk to create an egg wash.
Remove the chicken strips from the buttermilk, allowing any excess to drip off.
Dredge the chicken strips in the flour mixture, then into the egg wash, and finally coat with gluten-free breadcrumbs, pressing lightly to ensure the breadcrumbs adhere.
Heat vegetable oil in a large, deep pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for best results.
Once the oil is hot, carefully place 3-4 chicken strips into the oil, making sure not to overcrowd the pan.
Fry the chicken strips for 3-4 minutes per side or until golden brown and cooked through, then remove and drain on a paper towel-lined plate. Repeat with remaining chicken strips.
Serve immediately with your favorite dipping sauces or as part of a main meal.
Nutrition Facts
Calories |
10590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 992.6 g | 1273% | |
| Saturated Fat | 147.0 g | 735% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 22.1 g | ||
| Protein | 176.2 g | 352% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 590 mg | 45% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
