Since my son can’t have chicken anyway, I decided to use potato flakes in this recipe for extra crunch. I use the Whole Foods potato flakes/instant potatoes because the only ingredient is potatoes. We like these with honey mustard. And for those of you who like fried chicken cold the next day, these are fantastic (at least in my mind). I don’t even eat that many hot so that I can save more for the next day.
In a resealable plastic bag, combine:
3/4 c. potato flakes or quinoa flakes
3/4 c. sorghum flour
2 tsp. sea salt
1 tsp. ground pepper
1/4 tsp. nutmeg
1 tsp. paprika
1/4 tsp. cayenne pepper
1 tsp. oregano
1 tsp. garlic powder
In a shallow container, combine 1 c. original rice milk or almond milk or coconut milk and 1 tsp. of safe vinegar.
Cut 1 whole chicken breast and cut it into 1″x3″ strips or 1 1/2″ x 1 1/2″ squares. Dip the chicken in the milk mixture, then shake in the bag, then repeat.
Place 1″ of oil into a skillet (I use canola oil). Heat to medium. Place some of the coated chicken into the skillet (leave enough room to flip them). Cover, let cook for 3 minutes, then uncover for 1 minute. Flip chicken, cover and cook for 3 minutes, then uncover for 1 minute. Drain on paper towels, and repeat with remaining chicken.