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).
Cut chicken into strips. Dip into water, then flour, then water again, and flour again. Fry in a couple inches of oil.
It makes a pretty big mess on your fingers, but the double dipping makes a thicker breading that seems more like “store bought.”
Using a stock pot instead of a skillet reduces grease spatters.
These can be made a couple of hours in advance and then reheated on a baking stone in the oven.
Also, you can flour them ahead of time to reduce frying time.
Recipe hasn’t been tried with other flours but it should work.
Verify that your chicken is not “pre-basted” and free of your allergens as appropriate.
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.