The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Slice chicken breasts open lengthwise. Mash avocado and stuff inside chicken opening.
Make batter. Stir flours together. Stir in enough oil to make a batter. Coat chicken breasts with batter and make sure they are well covered. Shape breasts, and wrap carefully in plastic wrap or ziplock. You need to have 2 flat sides for frying later. Freeze for several hours to set shape.
On low heat in non-stick pan, fry at least 20 minutes. Cut through thickest part to check doneness.
Serve with rice mixed with safe vegetables.
For batter use a half and half combination of a fine flour and course flour. I like fine rice flour and either corn or oats.
For gluten-free, use corn flour. For corn-free, use oat flour.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.