Easiest Way to Vegan Eating on a Dime Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks)

Ray Black

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Easiest Way to Vegan Eating on a Dime Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) Delicious, fresh and tasty.

Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks). See recipes for Laura's Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) too. Laura's Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks). Here is how you achieve that.

Start creating your spice blend by mixing all the dry ingredients in a big mixing bowl.

If you are gluten free, there are loads of easy breading options out there.

Use one of the options listed below to make crispy chicken fingers at home.

You can cook Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) using 15 ingredients and 9 steps. Here is how you achieve that.

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

Prepare of About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks.
Prepare 2 of Large eggs, well-beaten.
It’s 1/4 Cup of Milk (or original Almond Milk).
You need 1/4 Cup of Dill Pickle Juice.
Prepare 2 Tbs. of canola oil.
It’s 1-1/2 Tbs. of Kosher Salt.
You need 1 Tbs. of Ground Black Pepper.
You need 1 of + Tbs. Onion Powder.
Prepare 1 of + Tbs. Garlic Powder.
You need 1 Tbs. of paprika.
It’s 2 tsp. of Ground coriander.
You need 1 tsp. of Baking Powder.
It’s 1/4-1/2 tsp. of Cayenne Pepper.
You need 1-1/2 Cups of Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready).
Prepare 3-4 Quarts of Vegetable or Peanut Oil (for frying).

Homemade bread crumbs - Keep the end pieces of any dry crumbly gluten-free bread, such as the heels.

I have used some baking mishaps here too.

All of the following, except for the gluten-free varieties, are made with wheat.

Drizzle a tablespoon olive oil and toss chicken cubes with the seasoning to coat on all sides.

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

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..
Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter..
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).
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).
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..
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..
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!.
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..
Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!.

Fried chicken is most commonly eaten with mashed potatoes and gravy, biscuits, cornbread for a starch.

As for veggies, green beans, black eyed peas, okra, corn, collared greens, or cole slaw are common.

How to Dredge Chicken Double Handed.

Use one hand to dip the chicken in the egg and the other to roll it in flour.

Which kind of chicken would you like in the recipe?