The childhood staple of chicken nuggets went quickly by the wayside with my son's allergies. We started to live solely on ground beef for our only source of meat. So I started to dabble in an effort to find something with the crunchy outside that he so craved. Healthy? It could be better, but it certainly satisfies!
1 1/2 lb. Chicken Tenders
1/2 cup gluten free flour mix (see www.glutenfreecookingschool.com all-purpose flour)
1 tablespoon Mrs. Dash onion herb seasoning
2 cups crushed Corn Flakes
5 oz. can Evaporated Milk
1 teaspoon lemon juice
Canola Oil for frying
First set out 3 bowls and 2 plates. In first bowl combine gluten free all purpose flour and Mrs. Dash. In second bowl combine Evaporated Milk and lemon juice. In third bowl place 1/2 of your crushed corn flakes.
The first step is to dredge tenders in flour and place on first plate.
When all tenders are coated with flour, fill your deepest frying pan with 1/8 inch of canola oil. Set burner at med. While oil is heating prepare first 4 tenders by dipping into milk mix, then coating with corn flakes.
Check that oil is hot enough (sizzles when you put a corn flake in, but not so hot that it smokes). To place chicken in pan do not drop! Using a fork, skewer chicken by one end and lower slowly into hot oil dragging it along bottom of pan until the entire piece in flat, then remove fork. Do not fry more than 3 or 4 pieces at once. Cook on first side for a couple min, or until tenders start to feel firm to the touch and you can see a bit of white to the edges under the crust. Turn and cook until both sides are golden brown.
Repeat with remaining chicken tenders. You may need to reduce heat after the first batch. Add fresh corn flakes to the corn flake bowl as needed. You may need to strain loose corn flakes from the hot oil half way through the batch-a slotted spoon works well for this. Do not reuse remaining coating mixtures-they are pretty nasty by the end.
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