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Before you jump to Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks) recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.
Everybody has heard the phrase “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. Many people have lived with this school of thought for many years, and they also pass this on to their children. You will even find that folks in other country’s also follow this simple rule and they do not know why. In this article we are going to be examining apples to see if they really are a food that can help to keep you healthy.
I am certain you know that fruits and vegetables will supply you with many of the vitamins you need to stay healthy, and apples are generally the item that most people have in their houses, but why? Well lets take a look at the vitamins and minerals that you could find in just one apple. Apples consist of, manganese, phosphorus and calcium and all tend to be beneficial to your health, but there will also be many more healthy minerals in apples. Naturally vitamins are additionally extremely important for your overall health and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
To conclude, I guess an apple a day definitely can keep the doctor away and now you recognize why. In the following paragraphs we just dealt with some of the benefits of eating an apple a day. All the benefits would take us too long to include in this write-up, nevertheless the information is out there. I hope that the next time you go to the grocery store you find yourself getting plenty of apples. It can really help your health for short term as well as for the long haul.
We hope you got benefit from reading it, now let’s go back to laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) recipe. To make laura’s gluten-free dairy-free fried chicken tenders (or breast chunks) you need 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
- You need About 4 lb. Chicken, trimmed tenders, or chicken breast cut into roughly 1” chunks
- Take 2 Large eggs, well-beaten
- Get 1/4 Cup Milk (or original Almond Milk)
- Get 1/4 Cup Dill Pickle Juice
- Use 2 Tbs. canola oil
- Prepare 1-1/2 Tbs. Kosher Salt
- Get 1 Tbs. Ground Black Pepper
- Provide 1 + Tbs. Onion Powder
- Prepare 1 + Tbs. Garlic Powder
- Provide 1 Tbs. paprika
- Get 2 tsp. Ground coriander
- Use 1 tsp. Baking Powder
- Take 1/4-1/2 tsp. Cayenne Pepper
- You need 1-1/2 Cups Gluten Free Flour (recommend Bob's Red Mill 1 for 1 or Domata Recipe Ready)
- Prepare 3-4 Quarts Vegetable or Peanut Oil (for frying)
Instructions to make Laura’s Gluten-Free Dairy-Free Fried Chicken Tenders (or Breast Chunks):
- In a large bowl combine eggs, milk, pickle juice, canola oil, and seasonings. Beat vigorously for about 1 minute until eggs are well-beaten and mixture is foamy.
- Add baking powder and flour and whisk until well blended. Mixture should be about the consistency of pancake batter.
- Add all the chicken. to the wet mixture. Churn with hands for about 1 minute to work mix into the tenders. Let sit for at least 15-30 minutes. (Or refrigerate for several hours)
- Heat 3-4 quarts of frying oil in a heavy pot or Dutch oven to 350° F. (Tip: The heavier the pan, the better it will retain heat to maintain oil temperature)
- Cook the chicken in small batches to maintain oil temperature, and prevent clumping. Lower tenders into the oil gently and slowly, so not to splash hot oil or knock the batter off.
- Fry for 7-8 minutes (depending on size of pieces) until dark golden brown. Pieces will start to float as they near doneness. As the pieces start to float, gently move and rotate them to ensure even finish of the crust.
- Remove tenders with tongs (or spider), allow for drip for a few seconds, and place on a wire rack over sheet pan to cool. Make sure to arrange in a single-layer so pieces cool evenly and to prevent moisture from condensing. Moisture will ruin the crunch of the batter!
- Repeat frying until all the chicken is cooked. Make sure to allow oil to come back up to 350 degrees between batches. Frying in too cold of oil will make the chicken greasy and the crust won’t get as crunchy.
- Lightly sprinkle chicken with sea salt and fresh ground pepper to taste, after frying. Enjoy!
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