Recipe by Mrs_Kupkake
This is easy, doesn't make a big mess, and is probably the best fried chicken I have ever made. You would never guess it was gluten free! Measurements are estimated and the seasonings are optional. Just use enough for the amount of chicken you have.
Top Review by carmenona
This was great. My family couldn't stop eating it. So much flavor but not to hot because my 4 year old would have gripped about it and not ate any of it. She was asking for thirds. I used Cajun seasoning for the spice mix and I think it really added even more flavor. I cut up thawed frozen chicken breast pieces for the tenders because that is what I had on hand. I also put the tenders in the milk bath a few hours before and put it in the fridge to chill. We ate everything up so fast I didn't even have time to take a picture.
- 8 chicken tenders
- 1 cup milk
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- 1⁄4 cup Frank's red hot sauce
- 1 cup gluten-free baking mix (I used Bob's Red Mill pancake mix)
- 1⁄2 cup brown rice flour
- 1 tablespoon seasoning salt or 1 tablespoon preferred mixed herbs
- 1 inch peanut oil
Directions See How It's Made
- Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture.
- Preheat about an inch of oil on medium high.
- Put the dry ingredients in a large zip lock bag and shake.
- Put 1 or 2 pieces of chicken at a time in bag and shake until well covered.
- When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown.
- Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees.
- Serve with your favorite dipping sauces. I like the hot wing sauce and ranch.
- You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.