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
- Food processor
- 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
- 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!