Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Breaded(gf), Fried Chicken!

Alexolua

Recommended Posts

Alexolua Explorer
Alexolua
Posted

Anyone try this?

I bought some Enter-G Foods Bread Crumbs and had some chicken tenderlions (raw).

I filled a pan with oil, about enough to cover the chicken when put it, and then heated it up.

Then I would grab a tenderlion, rised it off with water, then rolled it in the Enter-G Foods Bread Crumbs, making sure it was completely covered. After that, I dropped it in the oil. Repeated this process with the rest of the chicken. Each pice, I think tooks in maybe 5-7 minutes (make sure to flip them!).. cutting them in half at their thickest to look for pink is a good idea!

Then I salted them, and ate them! Tested like "normal" food to me. Basically like my mom use to make, when she used real bread crumbs, lol.

Though I think she coated them in egg white, I just used water.. to help it stick. Raw chicken is quite sticky on it's own too. I figure you can change this around to fit your needs, maybe put some spices in with the Enter-G Foods Bread Crumbs or something.

Just wanted to share, incase someone liked chicken like this before going gluten-free!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


GEF Explorer
GEF
Posted

Yum, that sounds delicious! I'm going to have to try some chicken fingers soon (they're my favorite gluten-full food). They're so my favorite that we'll go to fancy restaurants and I'll get those over anything else!

Thank you for sharing!!! :D

LOL.. I realized that I'm always replying to your posts!

Gretchen

lesliewatts Newbie
lesliewatts
Posted

Being from the south, I can make a mean batch of GLUTEN fried chicken. The secret is soaking the chicken(raw) in milk about an hour before you plan to fry, putting salt and pepper in the flour (or this case the gluten-free bread crumbs) and heating your oil really well before you put the chicken in, and only flipping it once while your frying.

Alexolua Explorer
Alexolua
Posted
  • Author

LOL GEF, and you're welcome. =)

lesliewatts -> I can't have any milk products either, but sounds like an interesting idea. Do heat up the oil though! And yeah, I figured someone more experienced could put spices in the gluten-free bread crumbs.. and I flip it a bit more than you do though, lol.. but still learning!

Thanks for adding your ideas for others who can have dairy! =)

Boojca Apprentice
Boojca
Posted

I made chicken "nuggets" this way for my son, but I had a problem with the breading sticking on...some had hunks of the bread fall off. Was this bc I turned it too much? Any tips on getting the breading to "stick" better?

Alexolua Explorer
Alexolua
Posted
  • Author

Hmmm.. mine sticked fine. Nothing really came off in cooking. You could try dipping it in egg first maybe? Think some people do that.

I just ran my underwater, to clean it off.. and make it wet. Then rolled it in the crumbs.. making sure it was all covered, and had no problems.

Were you baking? Maybe it works different than frying.

GEF Explorer
GEF
Posted

One thing I love to do is dip the chicken in ranch dressing instead of egg (this is gluten-full recipe). Now, all I've got to do is find a gluten-free one, but it is soooo delicious!

Gretchen

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Alexolua Explorer
Alexolua
Posted
  • Author

That sounds interesting. Happy with my method, so why change? Though that does sound interesting too.. and I don't do eggs, trying to aviod most sources of egg, LOL.

This could be a good idea for me when I get bored of just bread crumbs, but right now.. it's so exciting and new compared to everthing else I eat, LOL.

Gawd.. it's so sad, when I find something new to make, not very advanced and fairly simple.. it's like I found the greatest food ever! hehe

rattaway Newbie
rattaway
Posted

I make chicken nuggets for my family a lot. We use buttermilk. I cut the chicken into cubes and then roll them into buttermilk. Then I roll them into rice flour seasoned with Mrs. Dash grilling blends chicken seasoning and garlic salt then deep fry. They are great and our girls love them.

Rian

Boojca Apprentice
Boojca
Posted

Hi Rian,

I haven't forgotten you, life is just crazy right now! I will email soon, I swear...

Bridget

crc0622 Apprentice
crc0622
Posted

I was going to suggest buttermilk, too, for those that can have dairy. A Southern thing, I think.

If your breading is falling off, your oil is not hot enough. Drop a couple of crumbs in the oil before you fry. If it sizzles and floats, it's hot enough. If it sinks, let it get hotter. (If it disintegrates before your eyes in a wisp of smoke, you've got it way too hot! :D )

You only really need to flip one time. Flipping too much will cause your breading to fall off and the chicken to absorb more grease because you're lowering the temp of the oil every time you flip. Don't be afraid of the oil being hot - if you get any smoking at all, turn down the heat a little - but not much!

Don't fry in olive oil. Too low a smoke point. Can't get it hot enough.

Celeste

GEF Explorer
GEF
Posted
(If it disintegrates before your eyes in a wisp of smoke, you've got it way too hot! :D )

Hehehehe!

I agree.. you have to have that oil hot and I'd turn it as seldom as possible.

Gretchen

catfish Apprentice
catfish
Posted

I made all the mistakes possible when I first tried frying breaded chicken. Now I like to think I'm pretty good. Here's how I make mine, it's a little different, but everybody's version is a little different I think. I use glutenous rice flour instead of regular flour now that I'm gluten-free because it fries up really well, and pours easily--- doesn't clump like most starches do.

I use canola oil- good and high smoke point so it won't burn on you. Follow crc's advice to make sure the oil is hot enough but not too hot!

I dip the chicken in glutenous rice flour, then into an egg wash (just eggs and milk with a little salt and pepper) and then straight into the bread crumbs (I use 50/50 bread crumbs and crushed crisped rice cereal, gluten-free of course, to which I add some glutenous rice flour, some seasoned salt, pepper, and any herbs and spices you like) then drop it into the oil! Flip it once when it has turned golden brown on the bottom, and then take it out and put it on paper towel when it's done. The first dry dunk helps the egg wash adhere to the chicken, and in turn the egg wash helps hold the bread crumbs on.

If you want to make something really heavenly, add some freshly grated parmesan cheese to the bread crumb mix along with some dried basil, oregano and thyme. Put the finished breaded chicken on top of a pile of gluten-free pasta and pour your favorite tomato-based pasta sauce over the top. Sprinkle with mozzarella cheese and you have chicken parmesan that is to die for!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,097
    • Most Online (within 30 mins)
      7,748
    John.B
    Newest Member
    John.B
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Weird Symptoms

      By cristiana · Posted

      Not sure if related to coeliac disease but my ear ringing  has stepped up a notch since diagnosis.  Even since a child silence really hurts my ears - there is always a really loud noise if there is no other noise in a quiet room - but my brain has learned to filter it out.  Since diagnosis in my forties I also get a metallic ringing in my ears, sometimes just one, sometimes both.  But it comes and goes.   My sister also suffers now, we are both in our fifties, but she is not a coeliac, so for all I know it could just be an age thing.  I do get occasional stabbing pain in my ears but that has been all my life, and I do appear to be vulnerable to outer ear infections too.  So not a particularly helpful reply here, but I suppose what I am trying to say is it might be related but then again it could just be one of those things.   I think in the UK where I live doctors like you to report if you get tinnitus in just the one ear.  I reported mine but no cause was found.  Most of the time it is nothing but sometimes it can have a cause that can be treated, so perhaps worth reporting to your GP.  
    • Scott Adams
      Celiac Maybe a Possibility?

      By Scott Adams · Posted

      Welcome to the forum, and thank you for sharing your story! It sounds like you’ve been through an incredible journey with your health, and it’s no wonder you’re starting to piece things together and wonder about celiac disease. Your experiences—from childhood through adulthood—paint a picture of symptoms that are often associated with celiac disease, though they can overlap with other conditions as well. The recurring sinus infections, being underweight as a child, chronic gastrointestinal issues, nutrient-related symptoms like cramps, and the persistent fatigue and brain fog are all things that many people with undiagnosed celiac report. Your reactions to gluten also stand out. The improvement in symptoms when you reduce or remove gluten, followed by the resurgence of pain and other problems when you reintroduce it, is a common experience for those with celiac or gluten intolerance. While your frustrations and trials with elimination diets might not have given you concrete answers yet, they’ve provided valuable clues. It’s also worth noting that celiac disease doesn’t always present in the classic way. Many people, like yourself, may not experience severe gastrointestinal distress but instead have “atypical” or extraintestinal symptoms like joint pain, menstrual irregularities, fatigue, and more. It’s a condition that can go undiagnosed for years, especially when symptoms are subtle, sporadic, or mistakenly attributed to other issues. The fact that you’ve sought alternative approaches to feel better shows just how determined you’ve been to find relief, even without a definitive diagnosis. Given your history and how your body responds to gluten, it would be worth exploring celiac disease further with a medical professional. Before removing gluten completely, it’s important to get tested while you’re still eating it, as going gluten-free beforehand can affect the accuracy of the results. A blood test for celiac antibodies (like tTG-IgA) is usually the first step, and if positive, an endoscopy may follow to confirm the diagnosis. If the testing process feels daunting, keep in mind that getting answers could give you clarity and help guide your health decisions going forward. Whatever the outcome, you’ve already made significant strides in identifying triggers and managing your symptoms. Your awareness and persistence are key, and this community is here to support you as you continue to seek answers. This article might be helpful. It breaks down each type of blood test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • More2Learn
      Celiac Maybe a Possibility?

      By More2Learn · Posted

      Hi, I am new!  (Although I've used this forum as a reference over the past couple of years.) I'm just looking for some initial reactions to if I actually might possibly have Celiac Disease, or if I'm reaching here.  I have had lifelong health issues and not once has a doctor suggested I look into celiac. I always thought it was basically an extreme allergy that needed an EpiPen, and I know that's not me.  However, I stumbled upon some symptoms, realized I was wrong, and after some research I'm almost shocked at what I have found.  It seems like anything I've ever struggled with has a potential correlation to this disease!  I'm in my 40's, now.  Here is my journey to date... Issues as a Kid: tons of allergies, and had sinus infections all the time... however I didn't have hayfever-like allergies and the scratch tests didn't register much, it was more that when I was exposed to allergens (like say I spent hours with a cat) I was certain to get a sinus infection and it lasted months. was extremely skinny and everyone always said I was anorexic (I wasn't) always getting sick and the illnesses hang on for a long time always cold (my favorite thing to do is sit in front of a space heater or be out in 90 degree weather) intermittent bad constipation (still happens but not as severe) horrible toe cramps that would wake me up in the middle of the night As I got older (teenage/college years): acid reflux diagnosis learned that beer made me EXTREMELY sick, cannot tolerate it horrible issues with menstrual cycle - I wasn't regular, had awful cramps and PMS, sometimes cannot function the first couple of days night terrors/sleep walking more stomach issues - I learned I couldn't have black coffee.  I often had issues especially when traveling.  For example I finally noticed a pattern that I could never, ever eat at a hotel buffet spread - it would always make me sick afterwards. More recent problems: always tired periodic pain on right side that can be so painful I can't stand up straight. Have had all kinds of scans and doctors always say I'm fine.  I was so sure I had gallstones or my liver was failing but... nope. chest pain brain fog not diagnosed but many, many ADHD symptoms lots of inflammation, am overweight now toe cramps evolved into leg/calf cramps None of my symptoms from any era of my life ever really resolved, except I went from being skinny to ~20/30 pounds overweight, and as I got older I got less outright sinus infections.  Largely due to the pain in my right side and the fact that I always, always seem to pick up every illness, especially when traveling, I started pursuing alternative medicine paths... I did the Pritikin lifestyle, I tried an elimination diet, I followed the Root Cause Protocol, I did a Leptin reset.  A lot of these paths recommend removing gluten, and in the past year or so some of my symptoms have gone away!  Specifically less issues with toe cramps, sometimes the side pain would go away for a long time, and my acid reflux got much better.  But, because I was never diagnosed with any specific intolerance, I wasn't militant about the gluten - I had cut out dairy, soy, all kinds of things.  So I would say cross-contamination is ok, or make an exception at a group outing. Then one day, I just got frustrated and ate some normal slices of pizza... and my side pain came back!  I started doing research and now I'm here and wondering... could I have actually had this my whole life??!? Thoughts and observations welcome.           
    • Wheatwacked
      Ground meat absolutely full of gluten?

      By Wheatwacked · Posted

      "grass-fed" meat by definition cannot contain wheat as it means the animal is only fed grass  organic meat can be fed wheat feed
    • Scott Adams
      Weird Symptoms

      By Scott Adams · Posted

      Your symptoms would not be typical celiac disease symptoms, but still could be related due to possible nutrient deficiencies.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
×
×
  • Create New...