- by June Pagan
The breading on these fried chicken strips is so good you'll forget it's gluten-free. Private chef June Pagan once created this recipe for actress Elizabeth Taylor as a member of Taylor’s daily staff.
Level
Intermediate
Prep Time
1.5 hours
Cook Time
20-30 minutes
Serves
4
Cook it With Our
Directions
- Wash and pat dry the chicken breasts with paper towels. Place the breasts between two sheets of parchment or wax paper and pound with a meat mallet or rolling pin to ¼-⅓-inch thickness. Cut across into finger-like strips; set aside.
- In a medium bowl, combine the buttermilk marinade ingredients and blend well. Add the chicken strips; blend to coat them well. Cover and refrigerate for at least 1 hour or overnight.
- When ready to fry, combine the rice flour dredge ingredients in another medium bowl.
- Heat a 12 Inch Skillet for 1-2 minutes over medium heat. Add about ¼-inch of oil to the skillet When the oil is hot (test by tossing a pinch of flour into the hot oil to see if it creates bubbles), commence with the next step.
- Place one piece of chicken in the dredge and coat it lightly and evenly; shake off any excess and place it in the hot oil. You should see a line of bubbles form along the edges of the chicken. If you do, the oil is the proper temperature and you are ready to fry the rest of the chicken.
- Quickly dredge the remaining chicken strips in the flour mixture in the same way. Add them to the hot oil, leaving about ½ inch of space between each strip; do not crowd the pan (you may need to fry them in batches). Fry until the bottoms are lightly browned and crisp to the touch, 4-5 minutes. Turn the strips over and fry until the other side is golden brown, another 4-5 minutes.
- Transfer the chicken to a paper towel-lined plate to drain. Test the strips to be sure the center is cooked through; it should be white, not pink. If the meat is still pink, finish cooking in a 400 degrees Fahrenheit oven for 10 minutes.
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