FLOUR BATTER
-
1/4 cup of unbleached all purpose flour or tapioca four
-
1/2 tsp of garlic salt
-
1/2 tsp of onion powder
-
1/2 tsp of paprika
EGG BATTER
-
2 eggs (beaten)
-
salt
-
pepper
PANKO BATTER
-
1 cup of panko breadcrumbs or gf breadcrumbs
-
salt
CHICKEN
-
2 chicken thighs (bone out, skin on)(sliced)
-
1 and 1/2-2 cups of vegetable oil or avocado oil
-
salt
Serves: 2
Prep Time: 20min
Cook Time: 15min
GLUTEN
FREE
Prepare batters in 3 shallow bowls. Make sure each is mixed thoroughly before beginning breading.
Pat chicken dry with paper towel and slice into even sized strips. (Thighs should be cut into 4 pieces.) Batter in the flour, egg, and panko mixtures using a wet hand and dry hand method. Place finished strips on a side plate.
Heat oil in a large dutch oven or large rimed skillet over medium high heat. Prepare paper towel lined plate for fried pieces.
When oil is hot enough (Test by adding a dollop of batter; it should rapidly begin bubbling, but if it gets dark in colour right away your oil is too hot) add the chicken strips 3-4 at a time, so no pieces are touching. Flip when edges have browned.
Fry for around 5-10 minutes or until browned and crispy. Drain on the paper towel lined plate and salt immediately while still hot. Repeat until all strips are finished. Allow to drain and cool over paper towel for 5 minutes before serving.
