This gluten free recipe can be used to fry just about anything. Fish, vegetables, cheese…the secret is in the double dip.
- 2 eggs
- 1 cup almond flour
- 1/2 cup oat flour (if you don’t have oat flour, just add an extra 1/2 cup of almond flour)
- 1 cup gluten free bread crumbs
- season bread crumbs to taste with salt, pepper, old bay, paprika, cayenne, nutritional yeast…whatever you like.
- 1 lb chicken (I used legs and wings this time. Use whatever you like.)
- 4 cups vegetable oil
- 2 T butter
Pat the chicken down with paper towels and let it come to room temp while the oil and butter heats to about 350 degrees.
Stir the eggs until blended in one bowl, stir the almond and oat flour in another, and put the bread crumbs in a third bowl.
Drag the the chicken through the egg wash, coat in the almond/oat flour. Then dunk it briefly back into the egg wash, and then drag it through the bread crumbs.
Repeat with all pieces of chicken, and fry at about 350 for between 8-12 minutes each side, depending on the size of the piece of chicken.
If the chicken starts burning before it’s done, turn the heat down a bit.
You can set it on paper towels if you like. Douse with some salt, and watch it disappear.