link1896
Mr Greenfield
I realised as I was preparing this recipe today, 3 years ago it saved me from a gluten hell after I acknowledged my illness after collapsing in a heap, and thought I should share ( but stupidly didn't take photos ). While recovering I ate this with salad very regularly.
Ingredients:
Chicken ( I prefer thigh ) 400 grams
Rice flower half cup
Gluten free bread crumbs. 2 cups
Paprika ( I prefer sweet Hungarian )
Eggs x 3
Parmesan cheese 150 grams
Parsley
Method:
Beat eggs
Dice chicken
Place chicken in bag with rice flower, shake till all chicken is coated. Drop into a strainer to remove excess rice flower, shaking it all about over the sink. Mix bread crumbs, paprika, cheese and parsley in a bowl. Ratios are a personal thing, I love paprika and will use 50 grams easily. Likewise for parsley.
Using two sets of tongs, dip a handful of chicken in the eggs. Remove and drop into the crumb mixture. Stir the crumb mixture all about with second set of tongs and then place on a plate.
Fry in frying pan on med heat or freeze and fry later. Technique will dictate the crumbling volume required.
You can skip the dicing of the chicken and coat fillets, I found I had to repeat the egg and crumb coating on the fillets to get the ratio of crumb to fillet ok.
Ingredients:
Chicken ( I prefer thigh ) 400 grams
Rice flower half cup
Gluten free bread crumbs. 2 cups
Paprika ( I prefer sweet Hungarian )
Eggs x 3
Parmesan cheese 150 grams
Parsley
Method:
Beat eggs
Dice chicken
Place chicken in bag with rice flower, shake till all chicken is coated. Drop into a strainer to remove excess rice flower, shaking it all about over the sink. Mix bread crumbs, paprika, cheese and parsley in a bowl. Ratios are a personal thing, I love paprika and will use 50 grams easily. Likewise for parsley.
Using two sets of tongs, dip a handful of chicken in the eggs. Remove and drop into the crumb mixture. Stir the crumb mixture all about with second set of tongs and then place on a plate.
Fry in frying pan on med heat or freeze and fry later. Technique will dictate the crumbling volume required.
You can skip the dicing of the chicken and coat fillets, I found I had to repeat the egg and crumb coating on the fillets to get the ratio of crumb to fillet ok.