I don’t eat gluten free and I still cook my chicken this way. It’s because of the 2 secret ingredients that make these babies super crunchy.
1) Rice flour. I use rice flour when I make batters for fried fish because it is a little lighter that regular flour, and has a nice crunch when it’s cooked. Bonus, it doesn’t have any gluten.
2) Cornstarch. Often used for coating meat before it is fried (especially in Asian cooking) because it absorbs a lot of moisture on the surface of the meat. Bonus, again no gluten.
I don’t coat my chicken in any egg wash before going into the flour, which makes for a cleaner cooking process (no goopy hands), and a light crisp coating on the outside of the chicken which holds up nicely even in a sauce or stirfry.
Oh yeah, of course I cook the chicken in coconut oil. It can withstand high heat when frying, and I love that subtle nutty taste. I don’t use a lot, just enough to coat the bottom of the pan and give these super crunchy chicken bites something to sizzle in.
- 4-6 thin sliced chicken breast, cut into 1-2 inch pieces, and dried with a paper towel.
- 1/2 cup rice flour
- 1/3 cup cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground black or white pepper
- 3-6 Tbsp coconut oil (or enough to coat the bottom of your pan for each batch you might need to do)
- Coat chicken pieces in flour/spice mixture and set aside.
- In a large pan over medium high heat, add coconut oil.
- Let oil come to temp and test a piece of chicken. If it sizzles when it touches the oil then it’s ready to go.
- Gently shake chicken pieces to remove any excess flour and place in pan carefully. Add enough so that there’s still a little room between chicken pieces, and only in a single layer. You might have to do 2-3 batches if you have a small pan. Make sure you clean out any burnt pieces in the bottom of the pan in between.
- When chicken is almost all white, and doesn’t stick to the pan turn chicken over and cook it on the other side for about 2-3 minutes more, or until done. You will only turn the chicken once. (Pieces should have a golden crust, break in half easily and not be pink in the middle).
- Remove chicken from skillet and place on paper towels to rest.