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Fried chicken, yams, corn on a plate

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!