So, I know this may not be the healthiest of choices for dinner, but hey, sometimes you just need some good ‘ol comfort food. Especially on a rainy day, or just because you’re tired of being offered the standard “salad” when eating out and you want to treat yourself to some melt in your mouth, happy food. So here ya’ll go.
6 boneless skinless chicken breasts
rinse them and filet in half
In a large baggy combine your flour ingredients:
1 cup brown rice flour
1 cup quinoa flour
1 1/2 TB arrowroot or tapioca starch
2 tsp onion powder
2 tsp salt
1/2 tsp garlic
1/2 tsp pepper
Put your chicken in the baggy and shake it like a polaroid picture. 😉
If you want a light coating, stop here and fry up your chicken in about 1/2 inch of oil in your pan.
IF YOU WANT A THICKER CRISPIER COATING:
Beat 3 eggs in a flat bottomed bowl.
Dip your flour dusted chicken in the egg, coating it well, and then back into the baggie to coat once again with the flour mixture. Place the chicken in your frying pan, which should have heated oil in it. Our stove heat goes from 1-10 and we fry it at 5 1/2. When it’s a nice golden brown, turn it over and do the same to the other side.
– Add chili powder to spice up the mixture
– Instead of frying, you can bake the lightly dusted chicken at 500 degrees for 15 minutes. (time may vary depending on your oven)
– Serve with honey glazed asparagus, ranch potatoes and homemade honey mustard for an “I love my life” sort of meal.