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Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)
Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Before you jump to Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some improvements. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not that difficult. It’s concerning being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. To cook laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) you need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. Use About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
  2. Prepare 2 Large eggs, well-beaten
  3. Take 1/4 Cup Milk (or original Almond Milk)
  4. Take 1/4 Cup Dill Pickle Juice
  5. Use 2 Tbs. canola oil
  6. You need 1-1/2 Tbs. Kosher Salt
  7. You need 1 Tbs. Ground Black Pepper
  8. Provide 1 + Tbs. Onion Powder
  9. You need 1 + Tbs. Garlic Powder
  10. Use 1 Tbs. paprika
  11. Provide 2 tsp. Ground coriander
  12. You need 1 tsp. Baking Powder
  13. Prepare 1/4-1/2 tsp. Cayenne Pepper
  14. You need 1-1/2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
  15. Provide 3-4 Quarts Vegetable or Peanut Oil (for frying)
Steps to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
  1. In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy.
  2. Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
  3. Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours)
  4. Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature)
  5. Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off.
  6. Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust.
  7. Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!
  8. Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy.
  9. Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!

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