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Hi All,
The responses to my breaded chicken pieces question are still coming in,
and I once again thank all of the respondents. I will summarize now
because there is a young celiac out there who is attending a KFC hot
lunch day on Thursday and he/she needs his/her own recipe. (I do not
look forward to the day when our son, now 5, must endure pizza days, hot
dog days, KFC days, etc.) I will submit a second summary if I continue
to receive responses.
None of the 16 responses contained information on available breaded
chicken pieces (burgers, fingers, etc.). It seems they are not
commercially available. Perhaps any manufacturers that are on this list
may want to consider augmenting their product offerings.
All of the responses I received provided recipes on how to make your own
breaded chicken pieces. Many suggested that this could be done ahead of
time and the breaded pieces frozen. This would ease the end of the day
supper rush. I have included the recipes below.
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Hi, we make our own, I use Honeyed Corn Flakes (gf), crushed in the
processor, then cut up boneless chicken breasts , roll in crumbs and
bake in oven. You can make nuggets or large sandwhich sized pieces.
Tasted even better if you marinate the chicken in Italian dressing
before rolling in crumbs.
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When I make bread and keep it in the fridge, it sometimes breaks apart,
etc. I always take this bread and put it in a food processor and keep
those as bread crumbs. I have made chicken fingers with it and my son
loves them. Just freeze them and take out what you need.
I made breaded pork chops with the crumbs last night.
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You can make your own by cutting up the chicken and dipping the pieces
in egg and them in crushed potatoe chip or corn chip crumbs.They should
take about 20 minutes in a preheated oven to bake but overns do
vary.They turn out nice and crispy. I make the crumbs in my food
processor. A neighbor does the same with pieces of hot dog.
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I BREAD MY CHICKEN PIECES (CUT UP BREAST) WITH CORN MEAL AND THEY
AREN'T TOO BAD....ADD ITALIAN SEASONINGS OR WHATEVER YOU LIKE TO THE
CORNMEAL....DIP IN EGG OR JUST WATER, SEASON, DIP IN CORNMEAL AND BAKE
IN OVEN OR FRY.....
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Dip your chicken in gf milk or egg, dip in bread crumbs and bake.
If you spray the chicken pieces with pam they are crunchier. Bake about
20 min.
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I now use GF bread crumbs which we make by drying: heel crusts from
bread, left over waffles, crackers, whatever is bread like and GF.
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Not a non-fattening solution, but my Mother used to coat chicken with
ground up potato chips!
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No source except for Miss Roben's Breading Batter Coating Mix so you can
make breaded chicken items yourself.
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I make my own from scratch using corn meal as breading. White corn meal
is less course than yellow and has less of a distinct flavor.
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I "bread" chicken, fish and other stuff from a bag I make up mysef
(sort of shake and bake) with corn meal and spices. It's fun to
experiment with spices. Sometimes I add a little g-f flour to the mix
as well, if the corn meal is too coarse.
Traditionally you're supposed to dip the chicken in beaten egg and then
in the breading, but I usually skip the first step, just rinse the meat
to make it moist and then toss into the bag and shake.
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If you can get a gf cooking spray, spraying it lightly on the food just
before you put it in the oven makes it even better!!!
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GF instant mashed potato flakes work. You dip the pieces of chicken in
melted butter, then roll them (or shake them) in the mashed potato
flakes, then put them on a baking sheet and cook in the oven.
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That's it. Thanks again list mates. We will give these recipes a try.
Stephen Southern,
Waterloo, Ontario
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