3 lg Chicken breast, cut in strips
1 c Skim milk
1 Lemon, juice of
Salt, pepper, hotsauce, to
-taste
2 Eggs; beaten
1 1/2 c All purpose flour
1/2 c Almond flour
3 T Corn starch
1 T Baking powder
3 t Dried oregano
3 t Dried rosemary
3 t Dried thyme
1 t Hot pepper flakes
3 t Black pepper
2 t Salt
[Note: Gluten free / sounds weird to use skim milk powder and then add
lemon, but it does impart a bit of a lemon flavour. We also never have
milk in the house. If buttermilk is in the fridge use that.]
Mix the milk, lemon, salt, pepper, hotsauce (grace brand extra hot
is what I use). Add the chicken strips and make sure they are all
covered by the milk. Cover with plastic and leave in fridge for at
least 4 hours, can go as long as overnight.
In a bowl place the 2 beaten eggs.
In a large pie plate add the rest of the dried stuff and mix well.
Remove chicken from liqued and let rest on a wire rack to dry a bit.
Once dried place on a plate and wash rack for next step
Heat oil in a cast iron pan to frying temp. (375ish I guess)
Dredge chicken strips in dry / egg / dry and shake off excess each
time, place on wire rack.
Fry 2-3 peices at a time until golden brown and internal temp is 175.
Drain on paper towel
Enjoy hot or cold, leftovers (if any) will last about 3 days in the
fridge. Stays crunchy when you re-heat due to the corn starch.
