I made these a couple of weeks ago before we determined that there was a new bean sensitivity. However, these were delicious and a highly recommended alternative to wheat flour to achieve a yummy fried chicken tender. These were fun to dip into the mashed potatoes with a thick white gravy made from 2 cups rice milk heated in a small saucepan, with 3 Tbsp of tapioca flour (mixed with a little water to remove lumps) added to the milk, cooked until thick with salt/pepper to taste.
Stay tuned for a bean-flour free version. In the meantime, for those of you who can tolerate beans, I think you’ll really love these.
Fried Chicken Tenders
1 lb. package of chicken tenders (about 6 – 8 tenders)
1 cup Garbanzo Bean flour, such as Bob’s Red Mill
1 teaspoon each of garlic powder, onion powder, chili powder, salt and pepper
Approximately 1/2 -3/4 cup of water (enough to get a thick “pancake batter” consistency)
In a small baking dish, combine the Garbanzo Bean flour, seasonings and enough water to achieve a thick “pancake batter” consistency.
In a large skillet, heat about 1 inch of vegetable oil over medium low to medium heat. When a drop of water immediately sizzles, the oil is ready. If a drop of water pops out, the oil is too hot.
When oil is ready, dip the chicken tenders into the batter and drop into the oil.
Cook for about 10-15 minutes on each side until golden brown and chicken reaches a temperature of 160 degrees Fahrenheit.
Keep warm in an oven set to 170 degrees Fahrenheit while you finish dinner.
Serve with your favorite sides or condiments.