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Gluten-Free fried Chicken Strips

June Pagan | September 4, 2016

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
fried chicken strips

Ingredients

Chicken
  • 1 pound skinless, boneless chicken breasts
Buttermilk Marinade
  • 1 cup buttermilk
  • 1 large garlic clove, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Cajun-style seasoned salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon Mrs. Dash (or Spike Salt Free Seasoning, optional)
Rice Flour Dredge
  • 3/4 cup brown rice flour
  • 1/4 cup cornstarch
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Cajun-style seasoned salt
  • About 1/4 cup grapeseed oil for frying

Directions

  1. 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.
  2. 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.
  3. When ready to fry, combine the rice flour dredge ingredients in another medium bowl.
  4. 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.
  5. 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.
  6. Quickly dredge the remaining chicken strips in the flour mixture in the same way. Add them to the hot oil, leaving about 1/2 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. 
  7. 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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Contributed By: June Pagan
June Pagan is a private chef from the New York area. Her cooking often pertains to diet-oriented and healthy meals. 

 

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