Dairy-free, gluten-free, egg-free fried chicken recipe

We have a lot of food sensitivities around here, we just roll with it! When you want a piece of fried chicken, what’s a girl with a bunch of food sensitivities to do?! Make it, of course, haha. I am sure there are recipes out there, but this is one I made using what I had in my pantry and it turned out yummy.

I spent my early years in the south, so I guess it’s an instinct that I use a cast-iron skillet and Crisco to fry things, haha.

I use this thermometer to make sure the chicken is up to the correct temperature, but not overdone! Seriously, one of the best things I have ever purchased from Amazon!

Here is a quick video of the breading and frying process:

Dairy-free, gluten-free, egg-free fried chicken

Vanessa @darcygirl.co

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Equipment

• Food processor

Ingredients

  

• 2 lbs Boneless, skinless chicken breast
• 3 rice cakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup Just Egg Plant Based Scramble
• 1/2 cup Crisco I used butter flavored Crisco, use whatever oil you prefer

Instructions

 

• Preheat oven to 375 degrees Fahrenheit. Preheat oil in a oven safe skillet on medium heat, I use a cast iron skillet.
• Using a food processor, blend rice cakes, garlic powder, onion powder, oregano, salt and pepper until rice cakes have been blended a fine mixture.
• Add rice cake mixture to a bowl, and add Just Egg into a separate bowl. Dip each piece of chicken first into the Just Egg, coating the entire chicken breast. Next into the rice cake mixture, coating the entire chicken breast, set aside.
• Make sure the oil is hot, add each chicken breast to the skillet. Brown on each side, about 3 minutes per side. Once each side is brown, finish cooking the chicken breast in the oven, until the chicken reaches 165 degrees Fahrenheit internal temperature. Enjoy!