Gluten, Grain and Sugar Free Chicken Strips
A lot of the comfort foods we grew up eating are very easy to make gluten, grain and sugar free. We have been tricked into believing that we cannot make anything good without wheat. This is not true. I love the taste of these simple to make chicken strips, and they do not leave me feeling like I have swallowed a tank when I get done. I have added the simple recipes for fries and fry sauce as well.
A favorite American dish is that of chicken strips and fries. When my daughter and I first went gluten free, we struggled with not having chicken strips 'ever again'. We have learned since, that there really need not be 'ever again' in our vocabulary. There are lots of gluten free varieties of chicken strips available in the freezer section of stores now. The problem is that many are heavy-laden with corn, sugars, and a variety of other grains.
The solution? Make your own gluten, grain and sugar free ones. It is not hard. You can even make extra to freeze and use later.
I use my little fryer with coconut oil. Coconut oil is a bit more expensive, but the flavor is really good. Here are the directions for what you see pictured here.
Gluten, grain and sugar free Chicken Strips:
Cut up 1 pound of boneless, skinless chicken breasts into strips.
Whisk 3-4 eggs in a bowl and set aside
Measure 1 1/2 c. tapioca flour, 1/3 c. 1/3 c. coconut flour and 1 TBSP garlic into a bowl, mix thoroughly, and set aside.
Pour oil into fryer and heat up.
Once oil has heated up (375 degrees) set fryer basket up on out of the oil holder. Coat chicken strips first in the eggs, and then with the flour mixture. Do this with about half of the chicken. Lower the fryer basket into the oil and set a timer for 7 minutes. Once the lid is closed, shake the fryer basket to make sure you have separated the chicken strips for even frying. When the timer finishes. Raise fryer basket and let the excess coconut oil drain back into the fryer.
I like to also layer my serving bowl with paper towels to soak up excess coconut oil.
French Fries/Sweet Potato Fries:
Making french fries, or in the case of my pictures, sweet potato fries, is quick ad easy.. Wash and cut the potatoes into fry size pieces. Fill the fryer basket halfway and lower fries into the coconut oil. Fry for 10-13 minutes, depending on the crispness you desire. Raise the fryer basket and drain. Transfer to serving bowl and enjoy. (Note: I layer my fry bowl with paper towels as well.)
French Fry Sauce:
1/2 c mayonaise (I use avocado mayonnaise, as I cannot digest soy)
2/3 c ketchup (homemade or store bought. I use agave sweetened or homemade stevia sweetened)
Measure mayonnaise and ketchup into a bowl or shakeable jar. Hand squeeze lemon to taste. Shake to mix, and enjoy.
There you have it...comfort food at your fingertips without feeling bad about it afterwards. I am a firm believer in enjoying our foods without guilt. When we have these negative emotions attached to eating, we do not digest foods well. It doesn't need to be this way. 100 years ago, Americans just enjoyed their food and the successful labor of love to make it.
That's what we are all about here at gfmama's...enoying life and sharing meals with friends and family. Life comes with enough downtimes without us adding to that list eating. It is alarming how many eating disorders and problems there are nowadays! According to Eating Disorder Hope, "Eating disorders are a daily struggle for 10 million females and 1 million males in the United States." Wow!
When we eat healthy foods, made with fresh and healthy ingredients, we can eat our comfort foods in peace. That's what I am talking about. We, at gfmama's, are all about developing recipes and products made from fresh, wholesome ingredients. Visit our website for more information and products today! www.gfmamas.com