Great weekend meal for everyone!
Ingredients:
3 boneless chicken breasts, cut in equal sizes
3/4 cup unsweetened Original Almond Milk
2 cups Red Mills All Purpose Gluten Free flour, set aside 1/2 cup
1/2 tbsp cornstarch
1 tsp garlic powder
1 tsp paprika
1 tsp salt
Sweet Baby's Buffalo Sauce
Pinch of pepper
Canola Oil, enough to cover the chicken in the pot.
Cooking thermometer, like a meat thermometer to help with the frying.
Directions:
In a ziploc bag add the unsweetened Original Almond Milk and chicken. Put in fridge for at least 30 minutes if not longer. This step allows the batter to stick better on the chicken.
Pour canola oil into pot, at least 3 inches or so with burner at med- high heat. If you have the attached cooking thermometer, place it onto the pot at this point.
In large mixing bowl, combine 1 1/2 cups of Red Mills All Purpose Gluten Free flour, cornstarch, garlic powder, paprika, salt and pepper. Mix batter thoroughly.
Take the chicken and coat it in the batter. Set aside on paper plate.
I suggest coating the chicken twice. It helps batter stay on. Also, before placing in the hot pot (fryer), shake the chicken to remove excess batter.
Make sure the oil is at 350 F
If using a small pot place 4 -5 pieces in at a time. You do not want to overcrowd. Adjust number of pieces according to pot size.
Cook the chicken bites for 7 minutes turning occasionally.
Place chicken bites on cooling rack.
In a small bowl, add cup or so of buffalo wing sauce
Once the chicken bites are cool enough to touch, coat them in the buffalo sauce.
Serve with Dairy Free ranch.
Enjoy!!
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