a quick and easy chicken strip recipe that is gluten-free and easily adaptable to your own personal blend of seasonings! great with dipping sauces, to top a salad or include in a sandwich!
2 chicken breasts (thawed)
rice flour (enough to coat chicken breasts)
spices, to taste: sea salt and ground black pepper
prepare counter area by placing cutting board and knife beside a bowl
beat one egg in bowl
set out a plate (or bowl) with the rice flour and seasonings in it
place an empty plate at the end of the line for the coated chicken strips
this setup will establish a nice flow for your work space and make the process go smoothly when your hands are all covered in egg and batter!) I found it helpful to keep a spoon in the flour bag in case I needed more flour as I went along, I also kept the spices handy!
cut chicken into long, thin strips
place each strip into egg and coat well
place the coated egg in the rice flour and spices, coating evenly.
place the coated strip onto plate and continue until all strips are coated
heat the pan and put peanut oil in pan and let oil warm up
place some strips evenly spaced onto the pan
the rice flour will make the strips stiffen into shape
once strips are firm, flip and cook well on opposite side
flip again and continue until chicken is fully cooked
place strips to side, keep warm and continue until all strips are cooked
as you cook the strips, pan will warm up so temperature may need to be turned down to avoid burning the chicken