It’s July and I have almost made it through my first year as gluten free. The pain and discomfort in my wrists are better, the bloating has improved and the fog I walked around in for a long time is better. I have a doctor appointment next month and we shall see how my overall health really is.
It is kinda hard to have a regular following when your posts are so intermittent. I had great plans at “retirement” to correct that situation but alas life has got in the way. Sometimes I really wonder how I had time to work.
May speed by like a flash. On May 29th I left town for 3 weeks to spend time with my beautiful granddaughters and to help Dad out while Mom was gone. While there we got to celebrate the youngest ones first birthday and with the help of 1000 Gluten Free Recipes I made a gluten free birthday cake. My eldest granddaughter helped me decorate it. What could be more perfect?
The other night I had a real craving for fried chicken. Maybe it was going into the grocery store, walking by the deli and smelling the aroma of their fried chicken. I could probably count on 1 hand the number of times in the last couple of years that I have actually made fried chicken. In my book, my mother should have been crowned The Fried Chicken Queen. I don’t know how she did it. She used a 10 inch or so cast iron skillet with a lid that really didn’t fit well to produce juicy and crisp chicken.
In life before gluten free, it was so easy to stop in to one of the fast food chains and pick up a couple of pieces of fried chicken. That would satisfy my craving for awhile. Now if I want to enjoy some down home goodness, I have to do it myself. Awhile back I purchased The Gluten-Free Bible. There is a wonderful recipe for fried chicken strips and I gave it a whirl, sorta.
Gluten Free Fried Chicken
1 1/2 cup Bob’s Red Mill Gluten Free Flour Blend
1 1/2 tsp Penzeys Tuscan Sunset seasoning blend
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup water plus 2 to 3 tablespoons as needed
oil for frying
2 large chicken breasts, flattened slightly and cut into strips
In a medium size mixing bowl stir together the flour blend and spices. When combined add in the water until the consistency of heavy cream.
In a cast iron skillet, heat oil until the tip handle of a wooden spoon sizzles. Dry chicken strips, dip into batter. Allow excess batter to drip back into bowl. Place a few at a time into hot oil and cook 3 to 4 minutes per side or until browned and chicken is cooked through.
Place a cooling rack over a cookie sheet and place cooked chicken strips on cooling rack. Place in a low oven to stay warm while cooking the remaining strips. Serve with a dipping sauce of your liking.
The recipe makes 4 nice servings. I served this with mashed potatoes with peas on top and Honey Mustard.
|Real Comfort Food!|