Gluten-Free Made Simple 423 Calories 11g Fat 53g Carbohydrates 3g Fiber 27g Proteinmore
Skinless, boneless chicken breasts
Cup brown rice flour
Cup potato flour
Tbsp tapioca flour
Cup whole milk
Cup canola oil
1. Wash chicken and remove any remaining skin or bone. Cut chicken into 1-inch pieces and set aside. 2. In a 1-gallon zipper style plastic bag mix the rice flour, potato flour, and tapioca flour. Set aside. 3. In a small bowl beat eggs. Stir in milk and set aside. In a medium skillet heat oil over medium heat. 4. Dip chicken, a few pieces at a time, in the egg mixture. Take the chicken out of the egg mixture; place inside the bag with the flour mixture. Seal bag and shake well so flour mixture thoroughly coats the chicken with the egg mixture and flour mixture. 5. Fry the chicken, a few pieces at a time, in the hot oil about 6 minutes or until golden brown and thoroughly cooked, turning once.